Bake-Off® Contest 41, 2004
Richmond, Virginia

Shrimp Salad Pita-Wiches

Delicate curry flavors this fruited shrimp salad served in freshly baked biscuit pockets.

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  • prep time 25 min
  • total time 40 min
  • ingredients 11
  • servings 5
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
510
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
5g,
5%
),
Cholesterol
185mg
185%;
Sodium
1110mg
1110%;
Total Carbohydrate
40g
40%
(Dietary Fiber
3g
3%
  Sugars
17g
17%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
6%;
Calcium
10%;
Iron
30%;
Exchanges:
1 1/2 Starch; 1 Other Carbohydrate; 3 Very Lean Meat; 5 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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