Shrimp Salad Pita-Whiches - cooking recipe

Ingredients

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

Preparation

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!