An easy Mexican feast you can make at home. We enjoyed ours with red wine but frozen margaritas or mojitos would work just as well!
For the shrimp pitta pockets you’ll need:
- 6 white or wholemeal pitta breads
- 1 1/2 – 2 avocados
- 1/2 a red onion
- 2 garlic cloves
- 1 red chilli – deseeded and chopped
- juice of half a lime
- 2 deseeded red tomatoes
- handful of coriander
- 1 packet of baby shrimps or cooked prawns
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/2 teaspoon chilli powder
- cucumber – thinly sliced
- baby gem lettuce – thinly sliced
- A sprinkling of cheese – your choice which kind!
First add the onion, garlic, chilli & tomato to a food processor with a glug of good quality olive oil. Whizz that up until it’s all quite well chopped. Add in your avocado, lime juice and chopped coriander and whizz again – not too much, make sure there are some avocado chunks left. Set aside.
Put some olive oil in a non stick frying pan, add your mix of cumin, cayenne, paprika & chilli powder.
Warm the spices up for 2-3 minutes in the pan then add your prawns (chopped into smaller pieces) or baby shrimp and make sure they are all completely covered in the spices. Fry for a further 2-3 minutes.
Cut your pitta breads in half and fill with a tablespoon of your guacamole mix, followed by some prawns, then the shredded lettuce and cucumber, then top with cheese.
Pop your pitta pockets under the grill for about 5 minutes, careful not to burn the edges (oops!)
As everything in your pocket is already cooked you are really just heating the pitta breads and letting the cheese go all gooey and delicious!
Now pour yourself a well deserved glass of wine and enjoy! Served here with some tasty sweet potato wedges, sour cream and a side of corn on the cob.