Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Shrimp Salad Pita-Wiches




Source of Recipe


Pillsbury


List of Ingredients




Sandwiches
2/3 cup sliced almonds
1 (10.2-oz.) can (5 biscuits) Pillsbury� Grands!� Homestyle Refrigerated Buttermilk Biscuits or Flaky Layers Refrigerated Original Biscuits
1/2 cup thinly sliced green onions (8 medium)
1 lb. cooked deveined shelled shrimp, tail shells removed, shrimp coarsely chopped
1/2 cup salad dressing or mayonnaise
1 cup firm red seedless grapes, quartered
1 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon pepper
Garnish, if desired
5 large lettuce leaves
3 cups mixed fruit



Recipe



1. Heat oven to 375�F. Spread almonds on ungreased cookie sheet; bake at 375�F. for 2 to 5 minutes or until golden brown. Remove from cookie sheet; cool.
2. Separate dough into 5 biscuits. Press each into 4 1/2-inch round; place on same ungreased cookie sheet.
3. Bake at 375�F. for 8 to 11 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool 15 minutes. Meanwhile, reserve 2 tablespoons toasted almonds and 2 tablespoons onions for garnish. In large bowl, mix remaining toasted almonds, remaining onions and all remaining sandwich ingredients.
4. With knife, cut along side of each cooled biscuit about halfway around; open gently to form pocket. Spoon rounded 3/4 cup shrimp mixture into each biscuit pocket. Sprinkle reserved almonds and onions over top. Serve each sandwich on lettuce leaf with mixed fruit on the side.