Shrimp Louie Croissant #FishFridayFoodies

Our Fish Friday Foodies this month is being hosted by my friend, Colleen of Faith, Hope, Luck, and Love Survive Despite a Whiskered Accomplice.   Colleen's blog is one of my favorites because I always know that I will giggle and sometimes even belly laugh when I visit.

Colleen chose Summer Fish/Seafood Sandwiches for the theme this month.  Perfect for enjoying on a picnic, out on the boat, poolside or in the house with the air conditioning blowing full force.

My recipe was dictated by how absolutely crazy busy my month has been.  I thought May was nuts...it was a piece of cake compared to June!!  I decided to toss some shrimp in a louie style dressing and toss serve it on a croissant.  It was super simple and super delicious.

The recipe below makes enough for 2 generous sandwiches.  Feel free to double or triple it as needed. I was wishing I had made more because I think this shrimp salad would be perfect tossed with some pasta for a great cold salad too.

I had my sandwich while Frank was out running errands and topped it with some sliced avocado.  I diced up the rest of the avocado and added it right to the salad before refrigerating it for his return.  It worked out just as well as the slices.

Shrimp Louis Croissant

1/2 lb. cooked, chilled shrimp, coarsely chopped if large shrimp are used

1 egg, hard boiled and diced

1/4 c. Miracle Whip or Mayo

1 T. ketchup

juice of 1/4 lemon

2 t. prepared horseradish

2 t. sweet relish

dash Worcestershire sauce

1 T. sweet onion, minced

2 T. celery, diced

2 T. red bell pepper, diced

salt and pepper to taste

2 lettuce leaves

1/2 of an avocado, peeled and sliced

2 large croissants

Whisk together the Miracle Whip, ketchup, lemon, horseradish, relish, and Worcestershire sauce in a small bowl.  Fold in the shrimp, egg, onion, celery and red pepper.  Taste and season with salt and pepper.

Slice each croissant in half, place a lettuce leaf on the bottom half of the croissant and top with half of the shrimp salad.  Lay half of the avocado slices on the shrimp salad and cover with the top croissant. Print Recipe

More Summer Seafood Sandwiches

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