Shrimp, Mango, and Avocado Rolls in Mexican Today!

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Shrimp, Mango, and Avocado Rolls in Mexican Today!

This recipe and its accompanying photo make me so very happy, and I think that they will make you so very happy, too. Here’s why in case you are in need of a list of reasons to make such a beautiful looking and yummy thing.

  1. These shrimp rolls are gorgeous! And if I may say, this is a gorgeous photo too, isn’t it? It is bright and bold and colorful, and it has so much life and texture. Of course, I did not take the photo. Credit goes to Ellen Silverman, who I was lucky to work with on my upcoming cookbook Mexican Today which is out April 12th, that is: in a matter of hours!
  2. These rolls are so delicious it is almost ridiculous! Wait until you bite into one! Tender shrimp gets quickly seared in the rendered fat from bacon, until browned outside yet still plump and juicy inside. Then, that crisp and meaty bacon is broken into pieces and mixed with diced smooth avocados and tangy mangoes in a super tasty vinaigrette. Grab a soft bun or a hard roll, open it up, add the shrimp, generously spoon on some of that bacon, avocado, mango mix and you are set for one after another bite of bold flavors. Plus, brunch, lunch or dinner is ready in 15 minutes.
  3. These rolls help break misconceptions about what Mexican food is. They showcase the evolution of Mexican cuisine north and south of the border and the beautiful place where we stand today. Mexican cuisine has such strong pillars to stand on that it welcomes playful uses of its ingredients.
  4. I am taking these rolls on book tour! I will be making these rolls, and many other new recipes from my new book, and giving you all a taste in some of the 20+ cities I am headed to for the tour!  I hope you will be able to come meet me at some of these events! There are still some cities and events in the works, so please check back to see what cities have been added.

Mexican Today is a book three years in the making that I am so proud to share with you. It is a book that I am dying for you to see, to read and to cook from. I was so excited about it as I was working on it that I over delivered the number of recipes to my editor! I cannot wait to hear what you think of the tacos, enchiladas, tortas, soups, stews, salads, casseroles, sides, desserts and drinks. There are many traditional recipes and many new takes that are part of this new collection, which is fun and super accessible too.

Every single one of the recipes is a favorite at home, and I can’t wait for them to be part of yours. Please do tag #MexicanToday on social media, so I can connect with you and see what you are whipping up in your kitchen either from my book or from your own Mexican cooking inspiration.

Warmest, always,

Pati

Shrimp, Mango, and Avocado Rolls
Print Recipe
6 rolls Rollos de Camarones al Ajillo, Mango, y Aguacate
Ingredients
  • 12 bacon slices
  • 1/4 cup finely chopped shallot
  • 2 garlic cloves finely chopped
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon dijon mustard
  • Kosher or sea salt and freshly ground black pepper
  • 2 large ripe Mexican avocados halved, pitted, flesh scooped out and diced
  • 2 ripe Champagne or Kent mangoes, peeled, sliced off the pits, and diced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds fresh or thawed frozen medium shrimp, shells and tails removed
  • 6 hot dog buns or soft rolls
To Prepare
  • Heat a large skillet over medium heat. Add the bacon and cook for 3 to 4 minutes per side, until browned and crisp. Transfer the bacon to a paper towel–lined plate, leaving the fat in the skillet, and set aside.
  • Return the pan with the fat to medium heat, add the shallot and garlic and cook for about 2 minutes, until fragrant, tender, and just beginning to brown. Scrape the garlic and shallot into a medium heatproof bowl, along with the fat. Don’t wash the pan; just set it aside.
  • To prepare the vinaigrette: Add the vinegar, honey, mustard, ½ tea-spoon salt, and pepper to taste to the bowl with the garlic and shallot. Whisk or mix with a fork until well emulsified. Add the avocados and mangoes, gently toss together, and set aside.
  • Heat the oil and butter over high heat in the skillet you used for the bacon until the oil is hot but not smoking and the butter has begun to foam. Add the shrimp, without crowding the pan (cook them in two batches if necessary). Season with ½ teaspoon salt and pepper to taste, and cook, flipping them over once, until seared and browned, no more than 2 minutes. Transfer to a bowl.
  • Open the buns or rolls, trying not to separate the tops from the bot-toms, and arrange a layer of cooked shrimp on the bottom of each one. Top the shrimp with the avocado and mango mix and crown each with a couple of slices of bacon. Close the sandwiches and serve.
Ingredients
  • 12 bacon slices
  • 1/4 cup finely chopped shallot
  • 2 garlic cloves finely chopped
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon dijon mustard
  • Kosher or sea salt and freshly ground black pepper
  • 2 large ripe Mexican avocados halved, pitted, flesh scooped out and diced
  • 2 ripe Champagne or Kent mangoes, peeled, sliced off the pits, and diced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds fresh or thawed frozen medium shrimp, shells and tails removed
  • 6 hot dog buns or soft rolls
To Prepare
  • Heat a large skillet over medium heat. Add the bacon and cook for 3 to 4 minutes per side, until browned and crisp. Transfer the bacon to a paper towel–lined plate, leaving the fat in the skillet, and set aside.
  • Return the pan with the fat to medium heat, add the shallot and garlic and cook for about 2 minutes, until fragrant, tender, and just beginning to brown. Scrape the garlic and shallot into a medium heatproof bowl, along with the fat. Don’t wash the pan; just set it aside.
  • To prepare the vinaigrette: Add the vinegar, honey, mustard, ½ tea-spoon salt, and pepper to taste to the bowl with the garlic and shallot. Whisk or mix with a fork until well emulsified. Add the avocados and mangoes, gently toss together, and set aside.
  • Heat the oil and butter over high heat in the skillet you used for the bacon until the oil is hot but not smoking and the butter has begun to foam. Add the shrimp, without crowding the pan (cook them in two batches if necessary). Season with ½ teaspoon salt and pepper to taste, and cook, flipping them over once, until seared and browned, no more than 2 minutes. Transfer to a bowl.
  • Open the buns or rolls, trying not to separate the tops from the bot-toms, and arrange a layer of cooked shrimp on the bottom of each one. Top the shrimp with the avocado and mango mix and crown each with a couple of slices of bacon. Close the sandwiches and serve.

10 comments on “Shrimp, Mango, and Avocado Rolls in Mexican Today!

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      1. And I’m out of town. I knew there was a reason I couldn’t go. Anyhoo we love u in SD and I try to tell everyone about you. You should host an event in Valle de Guadelupe!

      2. They turned out great. I used torta bread and I crumbled the bacon into the mango / avocado mix. The latter was because I misread the recipe. Doh! I matched it with a Angry Orchard apple ginger hard cider.