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Greek Shrimp Pitadillas


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

30 minutes


6 servings


6  pita breads, separated into two layers

12  thin  slices of H-E-B Mediterranean cheddar cheese

1  pound  raw medium shrimp, peeled, deveined, and split

1  large  tomato, sliced thin

1  small  onion, sliced thin and separated into rings

1  cup  H-E-B marinara pasta sauce, heated


Heat oven to 450 degrees F.

Line two baking sheets with foil and spray with non-stick cooking spray.

Place 3 pita bread halves on each sheet pan.

Place 1 slice of H-E-B Mediterranean Cheddar Cheese on pita bread halves.

Top each cheese slice with 6 to 8 shrimp halves, 3 tomato slices and 3 to 4 onion rings.

Top pitadillas with another slice of cheese and pita bread half.

Spray the top of the pita bread with non-stick cooking spray and bake in oven for 5 minutes.

Remove from oven, turn pitadillas over and bake another 5 minutes or until cheese is melted and pita bread is golden brown.

Remove from oven, let cool 5 minutes and place on cutting surface.

Cut into wedges and dip with warm pasta sauce
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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