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Shrimp & Chorizo Pita Bites with White Bean Purée

CIA Chef Sandy Sauter's Favorite Pre-Thanksgiving Dinner Small Bites

"I often serve this hors d’oeuvre at Thanksgiving because my family is big and restless and can never seem to wait for the meal no matter how early we schedule the feast! This usually tides them over."
—Chef Sandy Sauter

Shrimp and Chorizo Pita Bites with White Bean Puree recipe by The Culinary Institute of America

Ingredients

Makes 24 hors d’oeuvre

  • 14 ounces diced canned tomatoes, drained, reserving liquid
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • 1 teaspoon thyme, chopped
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 2 tablespoons parsley, chopped
  • Crushed red pepper, to taste
  • Salt and pepper, to taste
  • 12 ounces White Bean Dip Purée
  • 24 pita chips, fried or baked
  • 2 ounces Spanish chorizo, sliced thin
  • 8 ounces shrimp, halved lengthwise
  • 4 ounces Manchego cheese

White Bean Purée

  • 1 pound cannellini beans, canned, drained, reserving liquid
  • 2 garlic cloves
  • ½ ounce parsley leaves
  • 2 ounces extra virgin olive oil
  • 2 ounces lemon juice
  • Salt and pepper, to taste

Directions

  1. Mix tomatoes, 2 ounces of the reserved liquid, olive oil, honey, vinegar, thyme, shallot, garlic, parsley, and crushed red pepper. Season with salt and pepper, and set aside.
  2. Spread 1/2 ounce of white bean purée on each pita chip. Top with the chorizo, shrimp, and Manchego. Bake at 375 degrees F until shrimp are cooked through and cheese is melted. Top with a dollop of the tomato mixture.

White Bean Purée

  1. Purée beans, garlic, and parsley in a food processor, slowly adding oil. Add liquid from the beans if more moisture is necessary.
  2. Season with lemon juice, salt, and pepper.

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