Deli Mango Shrimp Salad Croissant
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS12
Source: Chef Chuck Hatfield, Sodexo
Deli Mango Shrimp Salad Croissant
Ingredients
- 12 croissants
- 12 Leaves Green Leaf Lettuce
- 1 lb 2 ounces Fresh California Avocado
- 12 pickle spears
Shrimp and mango salad base
- 1 lb 11 ounces raw shrimp (71/90)
- 9 tablespoon Sour cream
- 14 tablespoon Mayonnaise
- 5 oz Celery
- 13 ¾ oz Ripe fresh mango peeled and pitted
- 4 ½ tablespoon fresh basil
- 1 ¾ teaspoonful freshly ground black pepper
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS12
Source: Chef Chuck Hatfield, Sodexo
Instructions
Per portion:
Place the lettuce on the heel of the bun.
Top with 3 ½ ounces Mango Shrimp Salad Base (#10 scoop) and 3 avocado slices.
Place the crown of the roll on the sandwich to close.
Serve immediately with pickles.
To make a shrimp and mango salad base:
Steam shrimp for 30 seconds to 1 minute, until cooked through.
Cool quickly.
In a bowl, combine sour cream, mayonnaise, blanched celery, mango, basil, and pepper; mix well.
Add the cooked shrimp.
Keep it refrigerated and use it within 3 days.