Shrimp Salad Pita-Wiches

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

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Servings 5

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( 7 ) Ratings

7 Ratings

5 Stars 19%

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Bake-Off® Contest 41, 2004

Beth Royals

Richmond, Virginia

ingredients 11
Prep Time 25 min
Total Time 40 min

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

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Directions

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.