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Deli Mango Shrimp Salad Croissant

Deli Mango Shrimp Salad Croissant

Course Lunch, Dinner
Keywordss Mango Lunch, Mango Dinner
Language English
Servings 12

Ingredients

  • 12 croissants Sliced
  • 12 Leaves Green Leaf Lettuce
  • 1 lb 2 ounces Fresh California Avocado Sliced
  • 12 pickle spears

Shrimp and mango salad base

  • 1 lb 11 ounces raw shrimp (71/90) Peeled and deveined, without tail
  • 9 tablespoon Sour cream
  • 14 tablespoon Mayonnaise
  • 5 oz Celery Cut into ¼-inch cubes, Blanched
  • 13 ¾ oz Ripe fresh mango peeled and pitted Cut into ¼-inch cubes
  • 4 ½ tablespoon fresh basil chiffon
  • 1 ¾ teaspoonful freshly ground black pepper

Instructions

Per portion:

  1. Place the lettuce on the heel of the bun.

  2. Top with 3 ½ ounces Mango Shrimp Salad Base (#10 scoop) and 3 avocado slices.

  3. Place the crown of the roll on the sandwich to close.

  4. Serve immediately with pickles.

To make a shrimp and mango salad base:

  1. Steam shrimp for 30 seconds to 1 minute, until cooked through.

  2. Cool quickly.

  3. In a bowl, combine sour cream, mayonnaise, blanched celery, mango, basil, and pepper; mix well.

  4. Add the cooked shrimp.

  5. Keep it refrigerated and use it within 3 days.

Recipe Notes

Source: Chef Chuck Hatfield, Sodexo