Dill and Lemon Shrimp, SpanakoPITA and Oat and Almond Truffles
Recipe by: Nazaree & Daria, Contestants from Food Network Canada's Junior Chef Showdown
Prep time: 30 minutes
Total time: 30 minutes
Serves 4
Ingredients:
Dill and Lemon Shrimp
- 1 tbsp butter
- 1 clove garlic, minced
- 8 large raw or cooked peeled shrimp
- 2 tbsp chopped dill
- 1 tbsp lemon juice
- Salt and pepper, to taste
Dip
- 1⁄4 cup mayo
- 1 tbsp lemon juice
- 1 tbsp chopped Italian parsley
- Salt and pepper, to taste
SpanakoPITA
- 2 greek pitas
- 1 tbsp olive oil
- 2 cups packed baby spinach
- 1⁄2 cup ricotta cheese
- 2 tbsp feta cheese
- 2 tbsp chopped dill
- 2 tbsp chopped Italian parsley
- Salt and pepper, to taste
Oat and Almond Truffles
- 1⁄2 cup rolled oats
- 1⁄4 cup toasted pecans
- 2 tbsp flax seeds
- 1⁄4 cup almond butter
- 1 tbsp honey
- 1⁄2 ripe banana, mashed well
- 1⁄4 cup shredded, unsweetened coconut
Steps:
Dill and Lemon Shrimp
- Melt butter in a medium non-stick skillet over medium heat. Add garlic and cook for one minute. If using raw shrimp, add to the pan and cook until pink, about 2 minutes per side. If using cooked shrimp, add to the pan and toss to warm, about 1 minute. Add dill, lemon juice and salt and pepper, toss to combine.
- For dip, stir together mayo, lemon juice, parsley, salt and pepper.
SpanakoPITA
- Heat a panini press or grill pan to medium-high heat. Brush both sides of pitas with oil and place on the press or pan. Grill until deep golden.
- Wilt spinach in a medium non-stick skillet over medium heat. Remove to a cutting board and finely chop. Stir in a medium bowl with cheese, herbs, salt and pepper.
- Spread mixture evenly onto pitas. Cut each pita into eight triangles to serve.
Oat and Almond Truffles
- Place oats, pecans and flax seeds into the bowl of a food processor. Pulse until mixture resembles fine crumbs. Transfer to a medium bowl and stir in almond butter, honey and banana until evenly mixed.
- Form into eight balls, roll in coconut to coat.
Follow Us