A New Orleans favorite, this hefty sandwich is typically served on a baguette. Combine mango with chilled shrimp, rather than the customary fried shrimp, for a fresh take on tradition.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Remove and discard shrimp tails, if any are present. Coarsely chop shrimp.

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  • In a medium bowl combine shrimp, papaya or mango, mayonnaise, serrano or jalapeno pepper, green onion, lime peel, lime juice, salt, and black pepper. Cover and chill up to 1 hour.

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  • Cut baguette into 4 equal-size rolls. Slice in half lengthwise. Remove some of the bread from the bottom half of each roll, leaving a thick shell. Place rolls, cut side up, on broiler pan or baking sheet; broil 3 to 4 inches from heat for 1 to 2 minutes or until toasted. Place lettuce leaf on bottom of each roll. Spoon shrimp mixture onto lettuce; sprinkle with coconut. Place top half of roll on shrimp mixture. Makes 4 sandwiches.

Nutrition Facts

681 calories; 25 g total fat; 5 g saturated fat; 11 g polyunsaturated fat; 3 g monounsaturated fat; 235 mg cholesterol; 1136 mg sodium. 484 mg potassium; 78 g carbohydrates; 5 g fiber; 14 g sugar; 35 g protein; 923 IU vitamin a; 29 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 2 mcg vitamin b12; 162 mg calcium; 8 mg iron;

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