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Shrimp Salad Pita

Shrimp Salad Pita

Category: Main Courses

Serving Size:

Shrimp Salad Pita

Ingredients

  • 12 ounces cooked shrimp, peeled and deveined
  • 2 tablespoons minced red onion
  • 1/2 cup diced celery
  • 3 tablespoons remoulade dressing
  • 2 tablespoon alfalfa sprouts
  • 1 ounce diced avocado
  • 1 leaf bibb lettuce
  • 2 slices tomato
  • 1-6 inch pita bread

Instructions

Dice shrimp into 1-inch pieces.

In a medium bowl combine diced shrimp, onions, celery and dressing and toss together.

Serve 4 ounces shrimp salad in pita lined with bibb lettuce. Top with alfalfa sprouts, avocado and 2 slices of tomato on the side.

Remoulade Dressing

Ingredients

  • 2 tablespoons prepared horseradish, drained – Block and Barrel
  • 2 tablespoons canola oil mayonnaise – Blue Plate
  • 2 tablespoons ketchup - Hunts
  • 1/4 teaspoon Worcestershire sauce – Lea & Perrins
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon fresh lemon juice

Instructions

In a small bowl combine all ingredients for dressing. Set aside.

Cooking Measurements


1 cup = 250 ml = 16 Tablespoons

1/2 cup = 125 ml = 8 Tablespoons

1/3 cup = 83 ml = 5.3 Tablespoons

1/4 cup = 62 ml = 4 Tablespoons

1 Pinch = 1/8 Teaspoon

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