|Shrimp, mango, coconut on croissant and in a wrap. So messy but oh so good!|
2/3 cup sour cream
2/3 cup mayonnaise
1/4 cup chopped fresh basil
4 tablespoons chopped fresh chives
1/4 cup shredded, unsweetened coconut
2 1/4 teaspoons salt
1/2 teaspoon black pepper
2 tablespoon fresh lemon juice
3 lbs large shrimp in shell (16 to 20 per lb), peeled and deveined
3 (1-lb) firm-ripe mango, peeled and cut into 1/3-inch cubes
6 (10-inch) medium flour tortillas
Pulse sour cream, mayonnaise, basil, chives, 1/4 teaspoon salt, and pepper in a blender until herbs are finely chopped and mixture is pale green. Divide the dressing- 3/4 for the shrimp mixture and 1/4 to spread on the croissants and the wraps.
Bring 2 quarts water, lemon juice, and remaining 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp, uncovered, at a bare simmer until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry. Coarsely chop shrimp, then add to dressing along with mango and coconut and stir to combine. Remember to save 1/4 of your dressing to spread on the croissants/tortillas. Taste the coconut filling for seasonings- add more salt, pepper or coconut if needed.
Toast tortillas one at a time directly on burner (gas or electric) at moderately high heat, turning over and rotating with tongs, until puffed slightly and browned in spots but still flexible, 30 to 40 seconds. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
Cut croissants in half.
Divide lettuce leaves among tortillas and croissants, arranging it across middle, then top with a generous 1/2 cup shrimp salad. Tuck in ends of wraps, then roll up tightly to enclose filling. Cut wraps in half diagonally or leave whole. Follow the same directions for the croissants.
Some like it hot! you can add Siracha sauce to the mixture for extra heat.
I added one cup of white wine to the shrimp poaching liquid. Remember to poach gently!
If using as a spread on toast or crackers, chop the shrimp and mango more finely to make spreading easier.
Since I was making the sandwiches a few hours in advance, I didn't toast the tortillas. Keep the sandwiches covered with a damp cloth until ready to serve.