Liz flew down last week for a surprise to visit and we went to downtown Charleston to have lunch in a quaint little restaurant. This croissant sandwich was on their menu and as always, I wanted to try something new! I loved it so much, I decided to go home and try to duplicate the recipe. Our waitress was so kind and sweet, she wrote down the ingredients. But, it was up to me to figure out the measurements.
I decided to use Cajun seasonings and mixed it with some mayonnaise. Then added some lemon juice, capers, red onions, celery, fresh parsley and cayenne pepper. Mixed it all together with the fresh shrimp I cooked and chopped, and chilled for about an hour.
I bought fresh croissants at Publix supermarket bakery (the large ones), which made it very convenient to make these sandwiches for lunch. I only reheated them in the oven for a few minutes, enough to get them warm and crispy. Then I added a bed of lettuce, a slice of tomato, and some shrimp salad to complete the sandwich. They were so YUM-MY!
Even though Autumn is approaching us, its still hot in the South (89 degrees) making it feel like it’s still summer around here! This recipe is definitely a keeper! An excellent choice to make for a brunch too. Enjoy!
Shrimp Salad with Cajun Mayo on Toasted Croissant
- 1 pound medium shrimp, peeled and deveined
- 1/2 tsp. Cajun seasonings, (I used Frontier Cajun seasonings)
- 1/4 cup mayonnaise
- 1 small lemon- juiced
- 1/4 cup minced red onion
- 2 Tbsp. chopped fresh parsley
- 2 tsp. capers
- 1/4 cup minced celery
- 1/8 tsp. cayenne pepper
- 4 to 6 bakery croissants
- 1 small head red lettuce, rinsed
- 2 ripe tomatoes-sliced
- salt and pepper to taste
Pour 4 cups of water in a medium sauce pan over high heat. When water boils add the shrimp and cook for about 2 to 3 minutes. Shrimp is cooked when it turns to pink and its tender to the touch. Drain. Transfer to a mixing bowl and let cool. Place in refrigerator to chill.
When the shrimp are cold, chop them into bite-sized pieces. Return them to the mixing bowl and add the red onion, parsley, capers, celery, cayenne pepper, Cajun seasoning, mayonnaise and lemon juice.
Mix together until well blended. Add salt and pepper to taste. Chill for at least 1 hour.
When ready to make the sandwiches. Place croissants in a toaster oven for about 2 to 3 minutes, until warm and lightly toasted. Slice croissants in half. Place a large piece of lettuce on the bottom of each croissant. Add one or two slices of tomato. Spread some shrimp salad on top. Add another piece of lettuce on top and close the sandwich. Serve.
Serves: 4 to 6 Croissant Sandwiches