Ingredients
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1/2
-
1
-
1 - 2
-
1
-
1/2
-
1
-
1/8
-
1/8
-
-
-
-
-
-
-
Directions
Shrimp Salad Pita-Whiches, These are delicious, heavenly little pockets with a fluffy biscuit outside surrounding toasted almonds, shrimp, and much more!
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Steps
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1
Done
|
Thaw Salad Shrimp Overnight in the Fridge or Rinse Under Water in a Colander Until Ice Crystals Dissappear and Shrimp Feels Soft. |
|
2
Done
|
to Toast the Almonds: |
|
3
Done
|
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
Done
|
to Make the Pockets: |
|
5
Done
|
Seperate Biscuits and Press 5 of Them Into |
|
6
Done
|
4 1/2 in Rounds; Place on Same Ungreased Cookie Sheet. |
|
7
Done
|
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
Done
|
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
Done
|
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
Done
|
Spoon About a Half Cup of Shrimp Mixture Into Each Pocket. |
|
11
Done
|
If Desired, Garnish With Additional Toasted Almonds and Green Onions. These Are Delicious Served Warm or Cold! |
|
12
Done
|
Note: to Re-Warm, Place Each Sandwhich in Microwave For 30 Seconds. |
|
13
Done
|
Note: Bake the Extra 3 Biscuits and Serve as a Filler Inner! |
