Shrimp Pocket Bread Sandwiches
Ingredients(14)
cherry tomatoes sliced
lettuce leaves
carrots sliced
½ cup
celery sliced
½ cup
mayonnaise
½ cup
red bell peppers sliced
½ cup
onions chopped
¼ cup
radishes sliced
¼ cup
1 packet (1 ounce)
tiny shrimp cooked
1 pound
plain yogurt
½ cup
cold, cooked rice (white or brown)
2 cups
celery leaves chopped
2 tablespoons
pita pocket breads
6
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(2)
- 1
In large bowl, whisk together yogurt, mayonnaise and dressing mix until smooth. Stir in carrots, bell pepper, celery, onion, radishes, celery leaves and rice. Gently fold in shrimp. Cover and refrigerate until ready to serve.
- 2
Just before serving, cut pocket breads in half. Place lettuce inside pocket breads and stuff each pocket with ½ cup of the shrimp mixture. Tuck 2 or 3 cherry tomato slices into each sandwich.
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