This is one of my most exciting, healthy dishes to make. I’m from New Orleans. I love shrimp, and shrimp cocktail even better. Combine this excellent combination with kale and a few other healthy vegetables and stuff it in a whole-wheat pita…

Let’s not imagine any more and get to making this!

Shrimp Cocktail and Kale Stuffed Pita

Grocery List for 8 Servings:

Grocery List

  • Large Shrimp (Peeled and De-veined) – $7 (1 pound )
  • Kale  – $2 (1 bushel)
  • Yellow Onion – $1 (1)
  • Sun-dried Tomatoes – $5 (1/2 jar)
  • Multi-Grain Pita Bread – $3 (4 pitas)
  • Organic Ketchup – $2 (1/2 cup)
  • Horseradish Sauce – $2 (1/2 jar)
  • Lemon – $1 (1)

Seasonings List:

  • Olive Oil
  • Old Bay Seasoning or similar seafood seasoning
  • Black Pepper
  • Granulated Garlic Powder

Prepare The Cocktail Sauce

  1.  Squeeze 1/2 cup of ketchup into a bowl.
  2. Add 2 Tbsp Horseradish Sauce and mix. Add more if desired.
  3. Squeeze lemon and add juice to bowl.
  4. Mix and place in the refrigerator.

Prepare Shrimp, Kale and Pita

  1. Coat a pan with olive oil over medium heat.
  2. Sautee’ shrimp until well-cooked.
  3. Season shrimp with Old Bay Seasoning to taste
  4. Set shrimp aside
  5. Re-coat pan with olive oil and keep heat on medium.
  6. Rinse bushel of kale, chop and place in pan
  7. Sautee’ Kale until tender (8-10 minutes). Turn frequently.
  8. Remove Kale and set aside
  9. Re-coat pan with olive oil and keep heat on medium
  10. Sautee’ chopped onion until light brown.
  11. Remove pan from heat and add kale to onions and set aside.
  12. Lightly season with black pepper and garlic powder, and then cover.
  13. Heat oven to 350 degrees.
  14. Place pita bread in oven and warm for 2-3 minutes.
  15. Remove pita from oven.

Place vegetables and sun-dried tomatoes on pita bread. Add 3-5 shrimp to top vegetables. Cover with cocktail sauce to taste.