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Nutrition Facts
Serving Size 276 g
(Approx. 6 Servings)
Amount Per Serving
Calories 460 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 155 mg 52%
Sodium 920 mg 38%
Total Carbohydrate 40 g 13%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 32 g
Vitamin A 20% Iron 10%
Vitamin C 10% Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Greek Shrimp Pitadillas

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

6 pita breads, separated into two layers
12 Oz H-E-B Mediterranean Cheddar Cheese Slices, thinly sliced
1 Lb medium raw shrimp, peeled, deveined and split
1 tomato, sliced thin
1 sweet onion, sliced thin and separated into rings
1 cup(s) H-E-B Marinara Pasta Sauce, heated
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Heat oven to 450°F.
Line two baking sheets with foil and spray with nonstick cooking spray.
Place 3 pita bread halves on each sheet pan.
Place 1 slice of cheese on each pita bread halves.
Top each cheese slice with 6-8 shrimp halves, 3 tomato slices and 3-4 onion rings.
Top pitadillas with another slice of cheese and pita bread half.
Spray the top of the pita bread with nonstick cooking spray and bake in oven for 5 minutes.
Remove from oven, turn pitadillas over and bake another 10 minutes or until cheese is melted and pita bread is golden brown.
Remove from oven and let cool for 10 minutes, then place on a cutting surface.
Cut into wedges and dip with warm pasta sauce.



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