• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 6
    OK

    Shrimp, Mango, and Avocado Rolls

    The ingredients in this delectable sandwich – sweet mango, creamy avocado, aromatic garlic, and tangy Dijon – have to be the best-kept secrets in the culinary world. Says Pati Jinich, the recipe’s creator and author of Mexican Today, the new cookbook in which the recipe appears: “this will be one of the top items on my menu.” Welcome Shrimp, Mango, and Avocado Rolls to your recipe arsenal!


    Ingredients
    12
    bacon slices
    1/4
    cup
    shallot, finely chopped
    2
    garlic cloves, finely chopped
    1
    tablespoon
    plus 1 teaspoon sherry vinegar
    1/2
    teaspoon
    honey
    1/2
    teaspoon
    Dijon mustard
    *
    kosher or sea salt
    *
    freshly ground black pepper
    2
    large ripe Hass avocados, halved, pitted and flesh scooped out and diced
    2
    large ripe Champagne or Kent mangoes, peeled, sliced off the pits and diced
    1
    tablespoon
    Olive Oil
    1
    tablespoon
    unsalted butter
    1 1/2
    pounds
    fresh or thawed frozen medium shrimp, shells and tails removed
    6
    hot dog buns or soft rolls
    Directions
    Heat large skillet over medium heat. Add bacon and cook 3 to 4 minutes per side, until browned and crisp. Transfer bacon to paper towel–lined plate, leaving fat in skillet, and set aside.
    Return pan with fat to medium heat, add shallot and garlic and cook about 2 minutes, until fragrant, tender, and just beginning to brown. Scrape garlic and shallot into medium heatproof bowl, along with fat. Don’t wash pan; just set aside.
    To prepare vinaigrette: Add vinegar, honey, mustard, ½ teaspoon salt, and pepper to taste to bowl with garlic and shallot. Whisk or mix with fork until well emulsified. Add avocados and mangoes, gently toss together, and set aside.
    Heat oil and butter over high heat in skillet used for bacon until oil is hot but not smoking and butter has begun to foam. Add shrimp without crowding pan. (Cook them in two batches if necessary). Season with ½ teaspoon salt and pepper to taste, and cook, flipping over once, until seared and browned, no more than 2 minutes. Transfer to bowl.
    Open buns or rolls, trying not to separate tops from bottoms, and arrange layer of cooked shrimp on bottom of each. Top shrimp with avocado and mango mix and crown each with couple slices bacon. Close sandwiches and serve.
    Reprinted With Permission From Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens

    The base number of servings for this recipe is 6
    OK

    Categories 

    Family-friendlyFish

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