How you doin’? Like many companies that develop products, not all the recipes we develop come to market. For many of our projects, we show our clients twice as many recipes as they contracted for. That gives our clients a lot to choose from and it’s fun to really stretch the test kitchen chefs. This is one recipe that never went anywhere. I was surprised, but then the client approved about 10 other sandwich fillings, leaving this one to be rediscovered here on the blog.
What I particularly like about this recipe is it can be used as a spicy sandwich filling, side salad or an entrée salad. It is easy to make and simple use. Oh, and by the way it tastes great.
Prep time: 10 minutes
Yield: 16 ounces (2 to 3 sandwiches / 2 to 3 side salads / 2 entrée salad)
10 ounces cooked shrimp defrosted, drained, tails removed (see ChefSecret)
5 tablespoons mayonnaise
1/2 tablespoon, Grey Poupon mustard
2 tablespoons diced celery
1/2 tablespoon diced red onion (1/8-inch)
1/2 tablespoon finely chopped scallions
1/4 teaspoon seeded red jalapeno, diced (1/16-inch)
1/4 teaspoon seeded green jalapeno, diced (1/16-inch)
1/4 teaspoon hot paprika
1 tablespoon fresh, finely-chopped cilantro leaves
1/4 teaspoon kosher salt
1/2 teaspoon sriracha chili sauce
Covid-19 Quip of the Day: “I was told to keep my social activities under 10 people. No problem… there aren’t 10 people I like enough to gather with!”
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