My mother brought me peach salsa from Georgia, inspiring this recipe for shrimp pitas. Edamame gives them awesome texture, or simply swap in some baby lima beans.
—ANGELA MCCLURE CARY, NC
PREP: 30 MIN. • BROIL: 5 MIN. • MAKES: 6 SERVINGS
1 1/2 pounds uncooked shrimp (31-40 per pound), peeled, deveined and coarsely chopped
1 tablespoon olive oil
1 teaspoon paprika
SLAW
1/3 cup reduced-fat plain Greek yogurt
1/3 cup peach salsa or salsa of your choice
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (12 ounces) broccoli coleslaw mix
2 cups fresh baby spinach
1/4 cup shredded carrots
1/4 cup frozen shelled edamame, thawed
12 whole wheat pita pocket halves
1. Preheat broiler. In a small bowl, toss shrimp with oil and paprika. Transfer to a foil-lined 15x10x1-in. baking pan. Broil 4-5 in. from heat 3-4 minutes or until shrimp turn pink, stirring once.
2. In a small bowl, whisk yogurt, salsa, honey, salt and pepper. Add coleslaw mix, spinach, carrots, edamame and shrimp; toss to coat.
3. Place pita pockets on a baking sheet. Broil 4-5 in. from heat about 1-2 minutes on each side or until lightly toasted. Fill each pita half with 1/2 cup shrimp mixture.
Per 2 filled pita halves: 322 cal., 6g fat (1g sat. fat), 139mg chol., 641mg sod., 41g carb. (7g sugars, 7g fiber), 28g pro.
Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.