Herby Shrimp Mezze Board

Name: Herby Shrimp Mezze Board with Hummus plus Tzatziki, Crunchy Veggies & Toasted Pita Wedges
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Egg; 8 tbsp Hummus; 6 oz Carrot; 2 unit Pitas; 1/2 Tomato; 4 tbsp Crème Fraîche; 1 Lemon; 10 oz Shrimp; 4 tbsp Greek Yogurt; 1 tsp Oregano; 1 tsp Garlic Powder; 1/4 oz Dill; 1 Cucumber; 1 tsp Cooking Oil, tsp; 2 tsp Olive Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Hummus plus Tzatziki, Crunchy Veggies & Toasted Pita Wedges

By Recipe0 System

If you’re a grazer who’d rather eat apps than entrées (no judgments here!), this is a fantastic dinner plan for you. We’re excited to present lots of delicious nibbles you can eat with your fingers (or with a pita or a cuke dipper—you get the idea!). You’ve got hummus, a refreshing shredded cucumber and dill yogurt sauce, toasted pita wedges, fresh cucumber and carrot dippers, and our crowning glory: succulent pan-seared shrimp simmered in a garlicky herbed tomato sauce. Go ahead, take a dip, the mezze’s fine!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
8 tbsp Hummus
6 oz Carrot
2 unit Pitas
1/2 Tomato
4 tbsp Crème Fraîche
1 Lemon
10 oz Shrimp
4 tbsp Greek Yogurt
1 tsp Oregano
1 tsp Garlic Powder
1/4 oz Dill
1 Cucumber
1 tsp Cooking Oil, tsp
2 tsp Olive Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Trim and grate half the cucumber on the largest holes of a box grater; slice remaining cucumber into sticks (like fries; ours were 4 inches long and ½ inch thick). Place grated cucumber in the center of a clean kitchen towel (or a couple layers of paper towels) and toss with a big pinch of salt; set aside.

Pick dill fronds from stems; finely chop fronds. Quarter lemon. Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and ½ inch thick).
2

Gather towel with grated cucumber into a tight bundle and wring over the sink to remove excess moisture.

In a small bowl (medium bowl for 4 servings), combine grated cucumber with yogurt, crème fraîche, half the dill, half the garlic powder, a large drizzle of olive oil, and a squeeze of lemon juice. Season with salt and pepper.
3

Rinse shrimp* under cold water, then pat dry with paper towels.

Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp, oregano, remaining garlic powder, salt, and pepper. Cook, stirring, until shrimp are opaque and mostly cooked through, 3-5 minutes.

Stir in stock concentrate and half the crushed tomatoes (all for 4 servings). Cook, stirring, until tomatoes are jammy and shrimp are cooked through, 2-4 minutes more. Taste and season with salt and pepper if desired.
4

While shrimp cooks, toast pitas; cut each pita into six triangles.

Transfer shrimp to a medium bowl; sprinkle with as much remaining dill as you like. Place hummus in a second small bowl.

Arrange bowls of shrimp, hummus, and tzatziki on a large board or platter. Serve family style with pita wedges, cucumber spears, carrot sticks, and remaining lemon wedges alongside.

Shrimp are fully cooked when internal temperature reaches 145°.

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