Shrimp Salad Pita-Whiches |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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These are delicious, heavenly little pockets with a fluffy biscuit outside surrounding toasted almonds, shrimp, and much more! Ingredients:
1/2 cup sliced almonds |
1 (16 1/3 ounce) can pillsbury grands refrigerated buttermilk biscuits |
1 -2 thinly sliced green onion |
1 lb frozen fully cooked deveined large baby shrimp, coarsly chopped |
1/2 cup mayonnaise |
1 teaspoon curry powder |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Thaw salad shrimp overnight in the fridge or rinse under water in a colander until ice crystals dissappear and shrimp feels soft.
2. TO TOAST THE ALMONDS:.
3. 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.
4. TO MAKE THE POCKETS:.
5. Seperate biscuits and press 5 of them into
6. 4 1/2 in rounds; place on same ungreased cookie sheet.
7. Bake at 375 degrees F for 8-10 minute or until golden brown and biscuits have risen and are light and fluffy. Set aside.
8. 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.
9. 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.
10. Spoon about a half cup of shrimp mixture into each pocket.
11. If desired, garnish with additional toasted almonds and green onions. These are delicious served warm or cold!
12. NOTE: To re-warm, place each sandwhich in microwave for 30 seconds.
13. NOTE: Bake the extra 3 biscuits and serve as a filler inner!
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