Greek-Style Grilled Shrimp Wraps
with Lemon Potato Wedges and Fresh Salad
It's no myth that juicy jumbo shrimps are absolutely delicious. These Greek-style grilled shrimp wraps are filled with marinated cucumbers, radishes and tomatoes, then drizzled with savoury and smoky red pepper pesto sauce for the ultimate long weekend grill meal.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes géantes
(Contient Crevettes)
350 g
Pomme de terre à chair jaune
2 pièce(s)
Pain plat
(Contient Soya, Lait, Blé Peut contenir Gluten, Moutarde)
113 g
Mélange roquette et épinards
1 pièce(s)
Tomate
1 pièce(s)
Mini concombres
3 pièce(s)
Radis
1 pièce(s)
Citron
30 g
Olives mélangées
(Peut contenir Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
100 g
Feta, en bloc
(Contient Lait)
¼ tasse(s)
Pesto au poivre rôti
(Contient Lait Peut contenir Soya, Sulfites)
2 cs
Tartinade à l'ail
(Contient Soya Peut contenir Sulfites, Lait)
Informations nutritionnelles
Instructions
- Cut potatoes into 1/2-inch wedges.
- Zest, then juice lemon.
- Add potatoes, half the garlic spread, 1/4 tsp (1/2 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice to a large bowl. Toss to combine.
- Add potato mixture to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp garlic spread per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice cucumber into rounds.
- Thinly slice radishes.
- Cut half the tomato into 1/4-inch pieces. Thinly slice remaining tomato into half-moons.
- Drain olives.
- Cut half the feta block into 1/2-inch cubes. Crumble the remaining feta.
- Divide remaining garlic spread between flatbreads and spread evenly.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails. Season with salt and pepper.
TESTER: I put shrimp prep here so cx doesn't have to go back in to rinse shrimp when they are already outside grilling. Please advise if this works.
- Add 1 tsp (2 tsp) pesto, 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper, then whisk to combine.
- Add olives, diced tomatoes, feta cubes, half the cucumbers and half the radishes to the bowl with dressing. Toss to combine.
- Bring flatbreads, remaining cucumbers, remaining radishes, sliced tomatoes and an unlined baking sheet to the grill (use 2 baking sheets for 4 ppl). (NOTE: These are your wrap fillings!)
- Arrange flatbreads on the grill. Grill on one side until toasted, 2-3 min.
- Transfer flatbreads to the baking sheet, grilled-side up.
- Add shrimp, remaining pesto and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.
- Place shrimp on the grill. Close lid and grill, flipping shrimp once, until cooked through, 2-3 min per side.**
- Spread remaining pesto over flatbreads, then top with fillings, jumbo shrimp and crumbled feta.
- Add arugula and spinach mix to the bowl with veggies and dressing (from step 3). Toss to coat.
- Divide wedges, salad and flatbreads wraps between plates.
- Fold flatbreads in half to eat, or dig in with a knife and fork.