Deli Mango Shrimp Salad Croissant
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Servings: 12
Prep Time:
Course: Mango Lunch & Dinner Recipes
Keyword: Mango Lunch & Dinner Recipes

INGREDIENTS

  • 12 croissant, sliced
  • 12 leaves green leaf lettuce
  • 1 pound 2 ounces Fresh California Avocado, sliced
  • 12 pickle spears
  • MANGO SHRIMP SALAD BASE:

  • 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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