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Shrimp Pocket Bread Sandwiches

  • Servings: 6
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Ingredients

  • 1½ cups plain yogurt
  • ½ cup mayonnaise
  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • ½ cup carrots, sliced
  • ½ cup red bell pepper, sliced
  • ½ cup celery, sliced
  • ¼ cup onion, chopped
  • ¼ cup radishes, sliced
  • 2 tablespoons celery leaves, chopped
  • 2 cups cold cooked rice (white or brown)
  • 1 pound tiny cooked shrimp
  • 6 pocket breads (pitas)
  • Lettuce leaves
  • Cherry tomatoes, sliced

Instructions

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.

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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