Shrimp Salad Pita-whiches

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

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

Recipe

• 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!