Best Shrimp Salad Pita Recipes

Shrimp Salad Pita image

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 10

2 3/4 teaspoons salt
3 pounds small shrimp, in their shells
6 tablespoons capers, drained
Zest of 3 lemons
6 tablespoons mayonnaise
1/4 teaspoon freshly ground pepper
2 tablespoons freshly chopped dill
1 package pita bread (6 pitas)
12 leaves Boston lettuce
1 cucumber, peeled, thinly sliced

Steps:

Fill a large bowl with ice and water. Bring a medium pot of water to a boil over high heat. Add 2 teaspoons salt and the shrimp, and cook until bright red and cooked through, 4 to 5 minutes. Transfer shrimp to ice bath, and let cool. Drain and pat dry.
Peel shrimp, and place in a large bowl. Add capers, lemon zest, and mayonnaise, and stir to combine. Add remaining 3/4 teaspoon salt, the pepper, and dill. Refrigerate shrimp salad until ready to use.
Slice pitas in half and open, being careful not to rip the bottom. Fill with shrimp salad, lettuce, and cucumber slices.

Shrimp Salad Pita-Whiches image

Provided by Gods_sugarcookie

Time 25m

Yield 5 pita-whiches, 5 serving(s)

Number Of Ingredients 8

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

Steps:

Thaw salad shrimp overnight in the fridge or rinse under water in a colander until ice crystals dissappear and shrimp feels soft.
TO TOAST THE ALMONDS:.
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.
TO MAKE THE POCKETS:.
Seperate biscuits and press 5 of them into
4 1/2 in rounds; place on same ungreased cookie sheet.
Bake at 375 degrees F for 8-10 minute or until golden brown and biscuits have risen and are light and fluffy. Set aside.
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.
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.
Spoon about a half cup of shrimp mixture into each pocket.
If desired, garnish with additional toasted almonds and green onions. These are delicious served warm or cold!
NOTE: To re-warm, place each sandwhich in microwave for 30 seconds.
NOTE: Bake the extra 3 biscuits and serve as a filler inner!