Tzatziki Shrimp

Wow, Ok so yet again I’ve majorly slacked on blogging. I’ve still been cooking and taking photos of the dishes, but I’ve just been letting them pile up and never get around to posting! So now that this week things will be a little slower at work, I can get back to posting my dishes.

First, I am so so so excited that my brother and mom are driving down to Charleston next week to spend Thanksgiving with me and my husband! This will be my first Thanksgiving dinner that I’ve prepared. When it comes to Thanksgiving, I don’t like stepping outside of my comfort zone with trying new dishes or trying anything too ambitious. Just give me my usual stuffing, turkey, and canned cranberry sauce (yes, I love that stuff). The only thing new I’ll be making with be chocolate dipped gingerbread cookies as dessert.

I made this dish about 2 weeks ago, using the last of the shrimp my husband had caught from shrimping season. I really am trying to use my new food processor he got me as much as possible and I wanted to make tzatziki sauce in it! I’ve made tzatziki before, but prefer the way this one tasted more since I felt there was more of the cucumber flavor in it. This was a perfect little dinner for me! Use as much shrimp as you want, that’s not really going to change anything…I only had about 8 shrimps left so that’s what I used here.

-8 shrimp, peeled and deveined
-2 soft taco wraps
-2 tablespoon EVOO plus 1/2 teaspoon
-1 teaspoon Greek seasoning (or more if desired)
-2 teaspoons garlic powder
-Salt & Pepper to taste
-5oz plain Greek yogurt
-1 tablespoon lemon juice
– 1/2 large cucumber, peeled and de-seeded, diced
1. To make the chips, preheat oven to broiler. Brush wraps with the 1 tablespoon EVOO, sprinkle with about 1/2 teaspoon of the Greek seasoning (however much you desire), and about 1/2 teaspoon of the garlic powder, season with salt. Place under broiler for about 6 minutes, or until wraps reach desired level of crispiness. Remove from oven and cut into triangles with a pizza cutter.
2. In a saucepan over medium heat, heat the other tablespoon of EVOO. Cook shrimp 2-3 minutes each side, seasoning with 1/2 teaspoon garlic powder, 1/2 teaspoon Greek seasoning, and salt and pepper.
3. To make the tzatziki, in a food processor combine the yogurt, lemon juice, 1/2 teaspoon EVOO, 1 teaspoon garlic powder, and the diced cucumber. Blend until smooth.

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