Today, as I was looking through our freezer I spotted 1/4 pound of shrimp that I had left from another recipe. I immediately thought I should make shrimp and pita pockets. This sandwich combines the best flavors of curry, served cold in a pita sandwich. The crunch of the apple, the flavor of the shrimp, cashews, green onions, and avocado send this over the top with flavor. Tuck shredded lettuce in your pita, fill with this shrimp and rice mixture and top with a dollop of your favorite chutney. Your mouth will dance the happy dance when you take your first bite. Sensational!
Shrimp and Rice Salad Pita Pockets
2015-02-04 07:24:42
Serves 6
Ingredients
- 1 cup cooked rice
- 1 1/2 pounds medium shrimp, cooked, peeled, deveined, and chopped
- 1 apple, diced
- 1 avocado, peeled and diced
- 1/2 cup salted cashews, chopped
- 1/3 cup chopped green onion
- 1 - 2 teaspoons curry powder
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- Salt and pepper, to taste
- Pita bread
- Shredded lettuce
- chutney
Instructions
- Combine the rice, shrimp, apple, avocado, cashews, and green onion in a large bowl.
- Mix curry powder with mayonnaise and sour cream.
- Pour 1/2 sauce over the shrimp mixture. Fold until well moistened. Use more sauce if needed. Chill 3 - 4 hours.
- Serve with shredded lettuce, pita bread and chutney.
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