So we found ourselves leaving Fort Collins with all of our belongings including our beloved Honey dog. (She used to chase the alligators at the apartment complex where we lived). We arrived in Jacksonville and I remember the first smell that greeted us was the aroma of paper mills. Not a nice aroma, I dare say. Jacksonville was a new experience for us. Manservant grew up in Texas and so he was a bit used to Southern ways, but for me it was like being a fish out of water.
Driving back, I think it was on Old Route 1, passing the alligator farm on the way, made me realize I wasn't in Colorado anymore. Yes, we did stop one time and if you've never been to an alligator farm it is a unique experience. There is even one in Colorado that we've toured. I also remember passing roadside stands with folks selling Vidalia onions from Georgia! I guess this was before they became popular!
So it is when I'm by myself, I often find my mind wandering. I found myself thinking of the beach and how long it has been since I've seen one. I found myself thinking of where I've been and where I've come from and well, one thought led to another until I found myself wanting a shrimp salad croissant. I didn't want a turkey sandwich. I didn't want shrimp salad stuffed in a tomato or an avocado. I wanted the soft, salty taste of shrimp salad with little bits of crunchy celery, stuffed into the confines of a giant flaky croissant. Trust me. This is the way to eat shrimp salad. I didn't want frou frou shrimp salad. I wanted to eat this with potato chips. I wanted to drink an icy beer. And I wanted to remember how far we've come from St. Augustine, Florida. It's been a journey!
Shrimp salad croissants would be perfect for Mother's Day. They are easy to make and always seem a bit special. After all it isn't every day, I eat a croissant. And it isn't every day I find myself having shrimp for lunch. Tuna, yes. Shrimp, no. These are perfect for a picnic basket. I would take the shrimp salad in a container and just quickly make them up at your favorite destination!
Shrimp Salad Croissants
Time to Make - About 15 minutes
1/4 c mayonnaise
1 t Dijon mustard
1/4 c finely chopped green onion
1/4 c chopped celery
1 chopped hard boiled egg (optional)
2 T minced Italian parsley
2 t fresh dill, minced
1 T lemon juice
1 1/2 t Old Bay seasoning
1 T drained capers
8 oz salad shrimp (if frozen, make sure they are well drained)
2 -4 croissants (depends on how packed you want these)
Mixed Greens or Arugula
Combine mayonnaise and all other ingredients except shrimp, and mix well. Gently fold in shrimp. I love this at room temperature but you can chill it for a few days if necessary. Slice croissants and put shrimp salad directly on half of croissant. Top with some greens and other half of croissant.
More to Try:
Buttery Garlic Parmesan Potato Chips
Saigon Crunch Chex Mix
Hatch Chile and Pepedew Pimento Less Cheese
Fudge Brownies with Cookie Dough Filling