PITA POCKET SHRIMP SANDWICH (SALLYE)
Featured Pinch Tips Video
- 1/3 c
- 2 Tbsp
- grey poupon mustard
- freshly ground pepper
- 1 lb
- cooked shrimp, peeled & deveined, minced
- 1 or 2 large
- hard boiled eggs, chopped
- 1 c
- diced celery
- 1 small
- onion, diced
- 1/2 c
- toasted almonds, diced
- pita pocket breads, sliced in half
- lettuce leaves
1Combine all ingredients except pita bread and lettuce leaves in bowl, mixing well.
Cover bowl, and set in fridge for at least an hour to chill
2When ready to serve, line each pita pocket with romaine or other lettuce leaf.
Spoon filling into pocket and wrap.
3Serve with your favorite sandwich "sides" and big glass of iced tea.