Shrimp Salad Pita Whiches Recipes

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:

• Preheat broiler. In a small bowl, toss shrimp with oil and paprika. Transfer to a foil-lined 15x10x1-in. baking pan. Broil 4-5 in. from heat until shrimp turn pink, stirring once, 3-4 minutes., In a small bowl, whisk yogurt, salsa, honey, salt and pepper. Add coleslaw mix, spinach, carrots, edamame and shrimp; toss to coat., Place pita pockets on a baking sheet. Broil 4-5 in. from heat on each side or until lightly toasted, 1-2 minutes. Fill each pita half with 1/2 cup shrimp mixture.

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:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Steps:

• Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.
• Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.
• Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.
• Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.

Steps:

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

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!