Deli Mango Shrimp Salad Croissant

    Servings: 12
    PREP TIME: |Cook Time:
    Recipe Categories: Main Dish, Foodservice


    12 croissant, sliced
    12 leaves green leaf lettuce
    1 pound 2 ounces Fresh California Avocado, sliced
    12 pickle spears
    1 pound 11 ounces raw shrimp (71/90) peeled and deveined, tail off
    9 tablespoons sour cream
    14 tablespoons mayonnaise
    5 ounces celery, diced ¼ inch, blanched
    13 3/4 ounces peeled and pitted ripe Fresh Mango, diced ¼ inch
    4 1/2 tablespoons fresh basil, chiffonade
    1 3/4 teaspoons freshly ground black pepper


    Per serving: Place lettuce on heel of roll. Top with 3 ½ ounces Mango Shrimp Salad Base (#10 scoop) and 3 slices avocado. Place crown of roll on sandwich to close. Serve immediately with pickle spear.

    To make Mango Shrimp Salad Base:
    Steam shrimp 30 seconds to 1 minute, until just cooked through. Cool quickly. In a bowl, combine sour cream, mayonnaise, blanched celery, mango, basil, and pepper; mix well. Fold in cooked shrimp. Hold refrigerated and use within 3 days.

    Source: Chef Chuck Hatfield, Sodexo
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