Shrimp Pitas with Pink Sauce

Pink Sauce
Clock

Wine Recommendation

Matua Sauvignon Blanc

Ingredients

  • 2 (9.2-oz) pkg frozen breaded butterfly shrimp (see Note)
  • 1 small head romaine lettuce, torn
  • 6 pita bread rounds, halved

Instructions

  1. Bake shrimp according to package directions.
  2. Place lettuce in pita pockets; fill with shrimp. Drizzle generously with Pink Sauce recipe.

Side Dish Ingredients

  • 1 small onion, quartered
  • 2 large cloves garlic, smashed
  • ½ cup mayonnaise
  • ¼ cup chili sauce
  • ¼ cup ketchup
  • ¼ cup vegetable oil
  • ½ tsp paprika (or smoked paprika)
  • 2 Tbsp lemon juice
  • 1 Tbsp Worcestershire sauce
  • 2 tsp prepared horseradish
  • 1 tsp yellow mustard

Side Dish Instructions

  1. Process all ingredients in a blender or food processor until smooth, scraping down sides. Season with salt and pepper. Chill until ready to serve. Makes 2 cups.

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