Saffron Shrimp Pita Pie Recipe
Marinated grilled shrimp, Oven-baked pita pie filled with a hearty mix of seasonal vegetables—mushrooms, potatoes, and asparagus—all enveloped in a rich saffron cream sauce.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Marinate the Shrimp
In a mixing bowl, combine shrimp, 2 tablespoons olive oil, minced garlic, lemon juice, salt, and pepper. Allow the shrimp to marinate for at least 30 minutes.
- 2
Cook the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and cook for about 5 minutes. Add the sliced mushrooms and chopped asparagus, and cook until the vegetables are tender, about 8-10 minutes. Season with salt and pepper.
- 3
Prepare the Saffron Cream Sauce
In a small saucepan, heat the heavy cream over low heat. Add the saffron threads and let steep for 5 minutes, then stir well and season with salt and pepper.
- 4
Grill the Shrimp
Preheat the grill or a grill pan over medium-high heat. Grill the marinated shrimp for about 2-3 minutes on each side until they are pink and opaque.
- 5
Assemble the Pita Pie
Preheat the oven to 180°C (350°F). Cut the pita breads in half and open them to create pockets. Fill each pita with the vegetable mix and grilled shrimp. Drizzle saffron cream sauce over the filling.
- 6
Bake the Pita Pie
Arrange the stuffed pita pockets on a baking sheet and bake in the preheated oven for about 10-12 minutes until the pitas are crispy.
- 7
Serve
Remove from the oven, garnish with chopped parsley, and serve warm.
