Shrimp Salad Pita-Whiches

READY IN: 25mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thaw salad shrimp overnight in the fridge or rinse under water in a colander until ice crystals dissappear and shrimp feels soft.
  • TO TOAST THE ALMONDS:
  • Heat oven to 375 degrees F. Spread almonds evenly on an ungreased cookie sheet; bake for around 2-4 minutes or until golden brown. Remove from cookie sheet; cool.
  • TO MAKE THE POCKETS:
  • Seperate biscuits and press 5 of them into
  • 4 1/2 in rounds; place on same ungreased cookie sheet.
  • Bake at 375 degrees F for 8-10 minute or until golden brown and biscuits have risen and are light and fluffy. Set aside.
  • While they are cooling, mix the toasted almonds, green onion, and salad shrimp in a large bowl. Pour the mayonaisse over the top, then all three spices; mix thoroughly, coating everything in mayonaisse.
  • With a knife, gently cut along the side of each COOLED biscuit a little over half way around and deep to the back;open gently to form a pocket.
  • Spoon about a half cup of shrimp mixture into each pocket.
  • If desired, garnish with additional toasted almonds and green onions. These are delicious served warm or cold!
  • NOTE: To re-warm, place each sandwhich in microwave for 30 seconds.
  • NOTE: Bake the extra 3 biscuits and serve as a filler inner!
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