Sounds like a great recipe, I can’t wait to try it! I make Shrimp Burgers with a similar recipe which included some lime zest. I pan fried them in a little garlic butter and served them on a toasted bun with lettuce, tomato and avocado…..what a hit!! The good news-bad news is that you have to prepare and eat them in short order. They are good cold and sort of OK when nuked. Best when hot and sizzling. While cruising the net, I came across Chef Big Shake’s Original Shrimp Burgers from www.TheQuickShipWarehouse.com . They come frozen and have a year shelf life. Pretty easy to prepare and quite good which makes it nice when the spirit moves you. After cooking, we squeeze a little fresh lime on them and add the avocado. Voilà!
Shrimp Burgers With Sweet 'n' Spicy Tartar Sauce
Recipes for shrimp burgers, a favorite food of Southern shrimping towns, are often a big secret. Here we divulge our version, which is chunky and spicy with some Cajun flair.
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Other: 1 Hour, 30 Minutes
- 1 1/4 pounds unpeeled, medium-size raw shrimp (31/40 count)
- Vegetable cooking spray
- 1 large egg, lightly beaten
- 1 tablespoon mayonnaise
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 3 tablespoons finely chopped celery
- 2 tablespoons chopped green onion
- 1 tablespoon chopped fresh parsley
- 1 1/4 cups crushed cornbread crackers (about 1 sleeve or 24 crackers)
- 4 Kaiser rolls with poppy seeds, split
- Sweet 'n' Spicy Tartar Sauce
- 4 Bibb lettuce leaves
- Garnish: grilled lemon halves
- 1. Peel shrimp; devein, if desired. Cut each shrimp into thirds.
- 2. Line a 15- x 10-inch jelly-roll pan with aluminum foil. Coat with cooking spray.
- 3. Stir together egg and next 4 ingredients until blended; stir in celery, green onion, and parsley. Fold in shrimp and cracker crumbs (mixture will be very thick). Shape into 4 (4-inch-wide, 1-inch-thick) patties. Place patties on prepared pan. Cover and chill 1 to 24 hours. Transfer to freezer, and freeze 30 minutes.
- 4. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.
- 5. Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with Sweet 'n' Spicy Tartar Sauce and lettuce. Garnish, if desired.
- Note: For testing purposes only, we used Keebler Town House Bistro Corn Bread Crackers.
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