Grilled Shrimp and Pitas With Chickpea Puree Recipe

Name: Grilled Shrimp and Pitas With Chickpea Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs large shrimp, shelled; 9 tablespoons olive oil; ½ teaspoon dried oregano; 1 teaspoon salt; ¼ teaspoon fresh ground black pepper; 2 garlic cloves, minced; 4 cups drained and rinsed canned chick-peas (two 19-ounce cans); ¼ cup water; 3 tablespoons lemon juice; 3 tablespoons chopped flat leaf parsley; 4 pita bread; 4 tablespoons butter, at room temperature

Servings: persons

1 12 lbs large shrimp, shelled
9 tablespoons olive oil
½ teaspoon dried oregano
1 teaspoon salt
¼ teaspoon fresh ground black pepper
2 garlic cloves, minced
4 cups drained and rinsed canned chick-peas (two 19-ounce cans)
¼ cup water
3 tablespoons lemon juice
3 tablespoons chopped flat leaf parsley
4 pita bread
4 tablespoons butter, at room temperature

1
Light the grill or heat the broiler.
2
Thread the shrimp onto four skewers.
3
Brush the shrimp with 2 tablespoons of the oil; sprinkle with the oregano, 1/4 teaspoon of the salt, and the pepper.
4
In a medium saucepan, heat 5 tablespoons of the oil over moderately low heat.
5
Add the garlic and cook, stirring, for 30 seconds.
6
Add the chickpeas, water, and the remaining 3/4 teaspoon of salt and heat until warmed through.
7
With a potato masher, mash the chickpeas.
8
Stir in 1 tablespoon of the lemon juice and the parsley.
9
Cover to keep warm.
10
Grill or broil the shrimp, turning once, until just done, about 4 minutes in all.
11
Meanwhile, spread both sides of each pita with the butter and grill or broil, turning once, until golden, about 4 minutes in all.
12
Cut into quarters.
13
In a small glass or stainless-steel bowl, whisk together the remaining 2 tablespoons each of oil and lemon juice.
14
Mound the chickpeas on plates.
15
Top with the shrimp skewers and surround with the pita quarters.
16
Pour the lemon oil over the shrimp and chickpeas.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12 lbs large shrimp, shelled, 9 tablespoons olive oil, ½ teaspoon dried oregano, 1 teaspoon salt, and more.

Yes, Grilled Shrimp and Pitas With Chickpea Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Shrimp and Pitas With Chickpea Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions