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Monterey Shrimp Pitas

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  • 15 min prep time
  • 15 min total time
  • 9 ingredients
  • 6 servings
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Looking for a delicious seafood dinner? Then check out this cheesy shrimp and vegetables sandwich recipe- ready in just 15 minutes!

Ingredients

2/3
cup nonfat plain yogurt
1
tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1
teaspoon sugar
1/4
teaspoon salt
1
tablespoon lemon juice
1
lb. shelled deveined cooked shrimp
1
(14-oz.) can artichoke hearts, drained, chopped
1
medium tomato, seeded, chopped
3
(6 to 8-inch) whole wheat pita (pocket) breads

Steps

  • 1 In medium bowl, combine yogurt, dill, sugar, salt and lemon juice; blend well. Add shrimp, artichoke hearts and tomato; stir just until combined.
  • 2 Cut each pita bread in half. Gently separate bread halves to form pockets. Fill bread halves with shrimp mixture.
  • 1 In medium bowl, combine yogurt, dill, sugar, salt and lemon juice; blend well. Add shrimp, artichoke hearts and tomato; stir just until combined.
  • 2 Cut each pita bread in half. Gently separate bread halves to form pockets. Fill bread halves with shrimp mixture.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
210
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
150mg
50%
Sodium
490mg
20%
Total Carbohydrate
26g
9%
Dietary Fiber
5g
20%
Sugars
4g
Protein
22g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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