So – last night was a no-time-for-dinner kind of night. We all have evenings where we have less than 15 minutes and still want a decent dinner, don’t we? Well, hungry husband was happy and the kids, who were not on the shrimp team, stuffed their pitas with things from the fridge like ham and cheese.
I had no time to measure anything, so this is really just a simple idea that I am throwing out there. Take it or leave it. The inspiration is from not so long ago down memory lane. In Los Angeles, we had a favorite local sushi bar and one of the many must have items on the menu was spicy shrimp rolls.
- Pita bread
- Cooked shrimp
- Mayonnaise and/or sour cream
- Fresh squeezed lemon juice
- Fresh or dry dill
- Chili oil to taste
- Salt & pepper
- Iceberg or romaine lettuce
- Heat the pitas briefly (oven or microwave).
- Dump the shrimp in a bowl with a bit of mayonnaise/sour cream, chopped dill, a squeeze of lemon and a few drops of chili oil.
- Stir, taste and season with salt & pepper.
- Cut the pitas in half and line each pita with lettuce to keep the juices where they should be – in the pita bread, not down your hands.
- Add shrimp filling, tomatoes or other veggies.
- 15 minutes are up and you, my friend, are done.
Use wasabi paste in place of chili oil. Wrap it in a tortilla instead of stuffing it in a pita. Here is the cousin to this dish, if you know what I mean?!