Seafood Pita
Submitted by pjm3sisters
Sautéed scallops or shrimp with vegetables and couscous, chilled and stuffed into pita bread. A make-ahead seafood sandwich that’s picnic-ready and packed with Mediterranean flavor.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minNot every seafood dish needs to be hot off the stove, and this one actually gets better after a night in the fridge.
Scallops or shrimp get a quick sauté with mushrooms, eggplant or zucchini, garlic, and Mediterranean herbs, then tossed with couscous while everything is still warm so those little grains soak up all the olive oil and seasoned juices.
Chill the whole mixture for a few hours (or overnight), then stuff it into pita pockets with a slice of tomato and you’ve got a portable, satisfying meal.
It’s built for picnics, packed lunches, and those days when you want something filling that doesn’t require reheating.
Kitchen Tips
- Be generous with the olive oil because the couscous will absorb it as it chills
- Cook the scallops or shrimp just until done (a minute or two max) so they stay tender even after chilling
- Swap in crab or firm white fish if that’s what you have on hand
- Don’t stuff the pita until right before serving so the bread stays soft and doesn’t get soggy
Ingredients
Directions
Chop vegetables and slice the mushrooms.
If using shrimp, peel and de-vein the shrimp and cut into small cubes.
In a small amount of olive oil, sauté the onion and the optional garlic until the onion is soft but not quite transparent.
Heat the remaining olive oil in a skillet and add the vegetable and mushrooms.
Sauté until the vegetables are almost soft.
Taste and add salt, pepper and spices such as oregano, basil and red pepper.
Add the scallops or shrimp and cook until just done, about a minute or two.
Scallops will turn opaque and shrimp will turn pink.
Do not overcook.
There should be an excess of oil and fluid.
If not, add more oil and briefly heat.
Transfer the mixture to a bowl.
Add the couscous and mix thoroughly.
Chill several hours or overnight.
Stuff into the pita bread (maybe with some tomato) and serve.
NOTES:
You could substitute almost any vegetable and crab or a firm fish.
To use this for a picnic, don’t stuff the pita bread until you are about to serve it.
Err on the side of too much oil, since the couscous absorbs the oil.
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