PITA-SEAFOOD(M)          USENET Cookbook          PITA-SEAFOOD(M)


     PITA-SEAFOOD - Pita-Seafood Salad Sandwiches

     This recipe is more of a formula than a recipe.  It is
     excellent for a cool dinner in the summer (any time after
     February in Texas!)

INGREDIENTS (Serves 2-4)
     1/2 lb    scallops or shrimp
     1/4 cup   olive oil
     1         medium onion
     1         garlic cloves (or more or less to taste)
     1 1/2 cups
               vegetable (such as eggplant or zucchini)
     3/4 cup   mushrooms
     to taste  salt, pepper and spices
     1 1/2 cups
               cooked couscous
               pita bread

          (1)  Cut up the vegetables into small (1/2 inch) cubes.
               Slice the mushrooms.

          (2)  If using shrimp, peel and devein the shrimp and
               cut into small cubes.

          (3)  In a small amount of olive oil, sauté the onion
               and the optional garlic until the onion is soft
               but not quite transparent.

          (4)  Heat the remaining olive oil in a skillet and add
               the vegetable and mushrooms.  Saute until the
               vegetables are almost soft.  Taste and add salt,
               pepper and whatever spices strike your fancy (ore-
               gano, basil, and red pepper are good).

          (5)  Add the scallops or shrimp and cook until just
               done-about a minute or two.  Scallops will turn
               opaque and shrimp will turn pink.  Do NOT over-

          (6)  There should be an excess of oil and fluid.  If
               not, add more oil and briefly heat.  Transfer the
               mixture to a bowl.  Add the couscous and mix

          (7)  Chill several hours or overnight.

          (8)  Stuff into the pita bread (maybe with some tomato)
               and serve.

     You could substitute almost any vegetable and crab or a firm
     fish.  To use this for a picnic, don't stuff the pita bread
     until you are about to serve it.  Err on the side of too
     much oil, since the couscous absorbs the oil (and a recent
     study says that olive oil may be good for you).

     Difficulty: easy to moderate.  Time: 30 minutes preparation,
     overnight chilling.  Precision: no need to measure.

     Anita Cochran
     Astronomy Dept., The Univ. of Texas, Austin, TX
     {noao, ut-sally, ut-ngp}!utastro!anita
     arpa:  anita@astro.UTEXAS.EDU
     Path: decwrl!recipes
     From: rhorn@infinet (Rob Horn)
     Newsgroups: mod.recipes
     Subject: RECIPE: Pizza dough I
     Date: 11 Jul 86 03:38:42 GMT
     Sender: recipes@decwrl.DEC.COM
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                Copyright (C) 1986 USENET Community Trust
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