Shrimp Salad Pitas Recipes

Steps:

• In a large bowl, combine the crab, shrimp, celery and onions. In a small bowl, combine the mayonnaise, seafood seasoning, salt and pepper. Pour over crab mixture; toss to coat. Cover and refrigerate for at least 2 hours. Spoon into pita halves.

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.

Steps:

• Bring enough water to cover shrimp to a boil.
• Add shrimp and 2 tsps salt and boil for 4 to 5 minutes or until shrimp turn pink ~ do not overcook or shrimp will turn rubbery.
• Immediately plunge the shrimp into a bowl of ice water to stop the cooking process.
• Let stand until cool; drain, and devein the shrimp and then place in a bowl.
• Add the capers, lemon zest and mayo to shrimp and mix well.
• Stir in dill weed, 3/4 tsp salt and pepper.
• Chill, covered, until serving time.
• To serve, cut pitas in half to form pockets.
• Line pita with lettuce leaf and fill with shrimp salad.
• Top each with cucumber, bell pepper, green onions, celery and a splash of hot sauce.

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!

Steps:

• In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.