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1
Thaw salad shrimp overnight in the fridge or rinse under water in a colander until ice crystals dissappear and shrimp feels soft.
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2
TO TOAST THE ALMONDS:
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3
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.
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4
TO MAKE THE POCKETS:
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5
Seperate biscuits and press 5 of them into
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6
4 1/2 in rounds; place on same ungreased cookie sheet.
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7
Bake at 375 degrees F for 8-10 minute or until golden brown and biscuits have risen and are light and fluffy. Set aside.
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8
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.
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9
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.
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10
Spoon about a half cup of shrimp mixture into each pocket.
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11
If desired, garnish with additional toasted almonds and green onions. These are delicious served warm or cold!
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12
NOTE: To re-warm, place each sandwhich in microwave for 30 seconds.
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13
NOTE: Bake the extra 3 biscuits and serve as a filler inner!
