SPICY SHRIMP BURGERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 burgers
Number Of Ingredients 15
Steps:
- Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.
- Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.
- Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place.
BABE'S SPICY MAYO SHRIMP
My boyfriend and I ate at a chinese rest. and had these shrimp that were veryyy good... so of course we couldn't really find a recipe that suited us so here is what he came up with! He's such a genious in the kitchen! They are a little spicy, but as any recipe, adjust to your own tastes. We had lots of extra sauce left over that was sooo good mopped up by some crusty french bread!!
Provided by Chef GreanEyes
Categories Savory
Time 25m
Yield 8 cups, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients (except shrimp) in large saucepan.
- Heat though until nice and very warm (kinda glaze-like).
- Add shrimp and heat through, being careful not to overcook the shrimp like we did.
Nutrition Facts : Calories 1148.4, Fat 63.9, SaturatedFat 10, Cholesterol 929.8, Sodium 2410, Carbohydrate 44.9, Fiber 0.6, Sugar 12.7, Protein 97
SHRIMP-COCKTAIL BURGER
An easy sauce of horseradish, ketchup, and lemon juice brings zing to these easy stovetop shrimp burgers; shredded iceberg lettuce freshens up every bite.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 45m
Number Of Ingredients 13
Steps:
- In a large bowl, mix together shrimp, egg, mayonnaise, panko, scallions, Old Bay, 1/4 teaspoon salt, and lemon zest; mix until well-combined. Form into four 1-inch-thick patties; transfer to a plate, cover, and refrigerate 15 minutes.
- In a small bowl, make cocktail sauce by combining ketchup, horseradish, and lemon juice; set aside.
- Heat oil in a large, heavy skillet over medium-high. Cook burgers, flipping once, until golden brown and cooked through, about 4 minutes a side. Serve on buns with cocktail sauce and lettuce.
SUPER SPICY SHRIMP COCKTAIL SAUCE
A spicy flair on an old condiment! Must try if you like it hot! I like to use this as a dipping sauce in place of ketchup!
Provided by KPD123
Categories Sauces
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients.
Nutrition Facts : Calories 60.3, Fat 0.4, SaturatedFat 0.1, Sodium 599.6, Carbohydrate 15.4, Fiber 1.2, Sugar 12.8, Protein 1.2
CRISPY SHRIMP BURGERS WITH SMOKY AVOCADO MAYO
Imagine your favorite shrimp salad was compacted into a grab-and-go burger topped with a smoky avocado cream. The shrimp is chopped into 1/4-inch pieces, so you get full chunks of sweet shrimp with every bite. It's like all of your favorite summer components made into one.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the shrimp burgers: Pulse the butter crackers in a mini food processor until fine crumbs form; you should have about 1 cup. Transfer to a medium bowl and set aside. Wipe out the mini food processor.
- Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high heat. Add the onions and celery and cook, stirring occasionally, until softened and slightly translucent, about 3 minutes. Season with salt and pepper, transfer to a plate and set aside to cool. Wipe out the skillet.
- Meanwhile, dice the shrimp into 1/4-inch pieces, then run your knife through half of the chopped shrimp once more. Transfer the shrimp to the bowl with the cracker crumbs. Stir in the cooled onion and celery mixture, dill, honey, mustard powder, seafood seasoning, egg, garlic, lemon zest and 3/4 teaspoon salt until the cracker crumbs fully absorb any moisture. Form the mixture into 4 patties, transfer to a plate and refrigerate for 30 minutes.
- Preheat the broiler to high or preheat the oven to 450 degrees F. Place the buns on a baking sheet and broil or bake until golden, 1 to 2 minutes.
- Heat the remaining 1/2 cup oil in the same skillet over medium-high heat. Line a plate with paper towels. Add the shrimp patties and cook until golden brown, 4 to 5 minutes per side. Transfer to the prepared plate.
- For the avocado mayo: Put the mayonnaise, sweet chili sauce, seafood seasoning, Worcestershire sauce, paprika, cayenne, avocado, garlic and lemon juice in a mini food processor. Blend until smooth and transfer to a small bowl. Stir in the scallions.
- Serve the shrimp burgers on the toasted buns with lettuce, tomato and the avocado mayo.
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