Recipe

Shrimpy Pitas Recipe

Add Step-by-Step Photos	Tinam / All my dishes 2 years, 5 months ago Delicate curry flavors this fruited shrimp salad served in freshly baked biscuit pockets. Prep:25m Cook:15m Servings:5	Tinam
	excellent for a group

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Ingredients

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

Directions

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.

Separate dough into 5 biscuits. Press each into 4 1/2-inch round; place on same ungreased cookie sheet.

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.

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.

Recipe courtesy of Beth Royals, Richmond, VA

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