Shrimp Salad on a Croissant with White Bean "Mayo"

By inpatskitchen • June 21, 2011 • 2 Comments

⎙

Author Notes: I love any sandwich on a croissant - chicken salad, roast beef, egg salad - but especially shrimp salad. I like to put it on mini croissants and serve as an appetizer or just on a large one for a great summer lunch. When thinking of this contest and possible temperature issues, I always fear the mayo combined with the protein thing. I'm not sure this solves it, but the white bean mayo is sure a great substitute for regular. I'm envisioning mixing it with horseradish for roast beef or with garlic for an aioli. - inpatskitchen

Makes 3 or 4 sandwiches, depending on how much you pile on

For the white bean mayo

1 cup cooked, rinsed and drained white beans (Northern or Cannellini)
3/4 cups vegetable or canola oil (or a little more if necessary)
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon agave nectar
1/2 teaspoon salt

Puree the beans, lemon juice, mustard, salt and agave nectar in a mini processor until smooth. Add the oil and process until you get a mayo-like consistency.
Refrigerate until ready to use.

For the sandwich

2 cups chopped, cooked peeled and deveined shrimp (I used a one pound bag of 36-40 count shell on Key West Pinks)
1/2 cup diced celery
1/4 cup sliced green onion
1/4 cup minced parsley
1/8 teaspoon cayenne pepper
1 teaspoon dried dill weed
3/4 cups white bean mayo
Salt and pepper to taste
4 croissants, split