Recipe - Shrimp and Spinach Pita Pockets
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My little brother informed me that we had some pita bread and nothing to do with them. So…check out this recipe if you will!
Step 1: Ingredients (serving size: 8-10 pita pockets)
- olive oil (for pan)
- 1 tbsp basil (dried is okay)
- 1 white onion, sliced
- 1 bunch of spinach, strained and chopped
- 2 tbsps balsamic vinegar
- 2 cups cooked white rice
- 3 cloves garlic, minced
- 4 roma tomatoes, diced
- 5 pieces of pita bread, halved
- 10 oz white shrimp, shelled and diced
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If your rice isn’t already cooked, start it up (if you have a rice cooker). Slice up the shrimp and onion. Mince your garlic. Place in a bowl with the basil and balsamic vinegar. Heat up a pot of water for the spinach.
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Heat up a skillet for your shrimp mix. Stir fry that baby up after putting some oil in it. Cook your spinach and drain it.
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Chop up the spinach before putting it in a bowl with the shrimp stuff. Put the rice in the same skillet you had used for the shrimp for some flavor and to get some crisp in your rice.
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Dice the tomatoes before adding it to the bowl. Add the rice too. Mix it all up. Heat up the pita pockets now as well. A microwaving will do just fine.
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Spoon that filling into the pockets for some deliciousness! If you’d like, you may also sprinkle some more balsamic vinegar into the filling after you’ve stuffed a pocket.
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Tags:
Recipe - Entree
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