I love any sandwich on a croissant, be it chicken salad, roast beef, or egg salad, but I especially love shrimp salad. I like to put it on mini croissants and serve it as an appetizer or just on a large one for a great summer lunch. I always fear the mayo-combined-with-protein thing, and I'm not sure this solves it, but this white bean "mayonnaise" is sure a great substitute for regular. I'm envisioning mixing it with horseradish for roast beef or with garlic for an aioli. —inpatskitchen
Test Kitchen Notes
WHO: Inpatskitchen is a five-time contest winner and retired seafood retailer—you could say she knows a thing or two about shrimp.
WHAT: A simple, seaside riff on a chicken salad sandwich.
HOW: Make a vegan "mayonnaise" by blending together white beans, lemon, Dijon mustard, salt, and oil. Toss it with cooked, chopped shrimp and classic chicken salad components like chopped celery and cayenne, then sandwich it between two croissant halves and dig in.
WHY WE LOVE IT: Before we lose you at "shrimp sandwich," consider this: Shrimp sandwiches are a mainstay of Scandinavian cuisine and once you have a bite, you'll see why. It's the perfect food for long summer days (the sun barely sets there!) and goes excellently with a pilsner. —The Editors
3 to 4 sandwiches, depending on how much you pile on
For the white bean mayo:
cooked, rinsed, and drained white beans (Northern or Cannellini)
fresh lemon juice
vegetable or canola oil, plus more as needed
For the sandwich and assembly:
cooked, peeled, deveined, and chopped shrimp (I used 1 pound of Key West Pinks)
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!