Shrimp And Watermelon Skillet
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
50
Spice
60
Sweetness
53
Sourness
32
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 cup
Shallot (sliced)1 tsp
Salt (preferably kosher)1 large
Cucumber (peeled and chopped)60 g
Crumbled Feta2 tbsps
Dill (chopped fresh)2 tbsps
Mint (chopped fresh)Directions:
1
Heat oven to 450°F
2
On a baking sheet, toast pita triangles, turning once, until crisp and brown, 3 to 5 minutes each side
3
In a large skillet, heat oil over high heat
4
Cook shrimp and shallots, stirring, until shrimp is pink and shallots are crisp, 2 to 4 minutes; transfer to a bowl
5
In same skillet, cook watermelon and 1/4 cup water over high heat, stirring, until liquid becomes syrupy, about 3 minutes
6
Remove skillet from heat; add shrimp mixture, salt and pepper; stir
7
Divide shrimp-watermelon mixture (warm or chilled) among 4 plates; add cucumber and feta
8
Sprinkle with dill and mint
9
Serve with 4 pita pieces each and lime wedges
10
Heat oven to 450°F
11
On a baking sheet, toast pita triangles, turning once, until crisp and brown, 3 to 5 minutes each side
12
In a large skillet, heat oil over high heat
13
Cook shrimp and shallots, stirring, until shrimp is pink and shallots are crisp, 2 to 4 minutes; transfer to a bowl
14
In same skillet, cook watermelon and 1/4 cup water over high heat, stirring, until liquid becomes syrupy, about 3 minutes
15
Remove skillet from heat; add shrimp mixture, salt and pepper; stir
16
Divide shrimp-watermelon mixture (warm or chilled) among 4 plates; add cucumber and feta
17
Sprinkle with dill and mint
18
Serve with 4 pita pieces each and lime wedges