Shrimp Burgers With Slaw Recipes

SHRIMP BURGER

Steps:

• Saute the celery, carrots, onions, herbs, garlic, bay leaf, paprika and salt, pepper and sugar to taste (this is called a sofrito) in a medium saute pan, 5 to 7 minutes. Remove from the pan and cool until ready to use.
• Pulse the shrimp in a food processor, leaving some larger shrimp pieces. Mix with the sofrito and sprinkle with salt.
• Form the shrimp mixture into 4 to 6 burger patties. Sprinkle both sides of the burgers with salt and pepper.
• Heat a large saute pan with the butter over medium-high heat. Cook the burgers until golden brown, about 3 minutes on each side. Pull the burgers from the pan and toast the buns in the butter (you may need to add a little more butter at this step, depending on how much is left in the pan).
• To serve, top the burger with Aioli and Cabbage-Apple Slaw.
• Place the egg yolks, lemon juice and hot sauce in a food processor and pulse to combine.
• While the food processor is running, slowly add the oil to form an emulsion. Once the egg yolks and oil have emulsified, thin out with water (about 1/4 cup) and season with salt and pepper. Fold in the herbs. Store in an airtight container in the refrigerator for up to 1 week.
• Mix together the cabbage and apples in a large bowl and season with salt.
• Combine the lemon juice, olive oil and thyme in a small bowl. Season with salt, pepper and sugar. Mix the slaw with the dressing.

SHRIMP BURGERS WITH OLD BAY MAYO

Steps:

• For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.
• Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.
• For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.
• To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.

SHRIMP BURGERS

Steps:

• Roughly chop 3 or 4 shrimp and place in a bowl. Pulse remaining shrimp in a food processor and transfer to the bowl with the chopped shrimp.
• Combine egg, bread crumbs, lemon juice, lemon zest, seafood seasoning, and black pepper in a bowl. Add shrimp and butter. Form mixture into 3 patties and refrigerate at least 30 minutes.
• Heat oil in a skillet over medium heat. Cook patties until browned, 4 to 5 minutes. Flip and cook until second side is browned, 4 to 5 minutes more.

SHRIMP BURGERS WITH SLAW

Steps:

• Make the yogurt sauce: Mix yogurt, sour cream, chipotles, and lime juice and zest in a small bowl. (Add more chipotle for a spicier sauce.)
• Make the slaw: Mix mango, cabbage, avocado, and salt in a medium bowl. Toss with 1/4 cup yogurt sauce.
• Make the shrimp burgers: Preheat oven to 425 degrees. Pulse a third of the shrimp in a food processor until a thick paste forms. Transfer to a bowl. Gently fold in egg white and remaining shrimp and yogurt sauce. Fold in breadcrumbs (mixture will be loose).
• Scoop 1/2 cup shrimp mixture onto a baking sheet lined with a nonstick baking mat. Flatten into a 4-inch patty. Repeat. Bake until pink and firm, 8 to 10 minutes. Place 1 patty in each pita, top with slaw, and serve immediately.

CAJUN SHRIMP BURGER

Steps:

• Parsley Mayonnaise: In a bowl, combine all the ingredients. Refrigerate.
• Cajun Shrimp: In a large nonstick skillet over high heat, brown the shrimp in half the oil. Season with salt and pepper. Set aside on a plate.
• In the same skillet, brown the pepper and shallot in the remaining oil. Return the shrimp to the skillet. Add the garlic and spices. Cook for 1 minute, stirring continuously. Deglaze with the lemon juice and Worcestershire sauce. Adjust the seasoning. Set aside.
• Toast the buns. Spread the inside of the buns with the parsley mayonnaise. Place the Cajun Shrimp on the buns. Garnish with tomatoes and lettuce. Cover and serve.