Finely chopping the shrimp and chilling the patties for at least 2 hours will help the burgers stay together while cooking.
Yield:
Makes 6 servings
Recipe from
Ingredients
1 pound
unpeeled, medium-size fresh shrimp, cooked
3 tablespoons
chopped celery
2 tablespoons
chopped green onions
2 tablespoons
chopped fresh parsley
1 1/2 teaspoons
grated lemon rind
1 cup
cornbread crumbs or soft breadcrumbs
3 tablespoons
mayonnaise
1
large egg, beaten
1/4 teaspoon
salt
1/8 teaspoon
pepper
1/8 teaspoon
hot sauce
2 tablespoons
vegetable oil
Hamburger buns
Toppings: lettuce leaves, tomato slices, tartar sauce
Preparation
Peel shrimp, and devein, if desired; finely chop.
Combine shrimp and next 4 ingredients in a large bowl.
Add cornbread crumbs and next 5 ingredients, and stir until well blended.
Shape mixture into 6 patties. Place patties on a wax paper-filled baking sheet; cover and chill at least 2 hours.
Heat oil in large nonstick skillet over medium-high heat. Cook shrimp patties 4 minutes on each side or until golden. Drain on paper towels. Serve on hamburger buns with desired toppings.
Hominy Grill, Charleston, South Carolina,
April 2003
