Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe was adapted from Barbara Esposito’s low-fat version of a menu favorite at Provision Company in North Carolina.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary test

total:
43 mins
Yield:
Serves 6 (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare burgers, pulse bread in a food processor to coarse crumbs, about 4 pulses. Transfer to a bowl. Place 1 1/2 pounds shrimp into food processor; add egg white, onion, Old Bay, and pepper, and pulse until there is a mix of finely minced pieces and coarsely chopped pieces, about 7 pulses. Add mixture to breadcrumbs.

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  • Chop remaining 1/2 pound shrimp into 1/2-inch pieces; add to breadcrumb-shrimp mixture. Add 1/4 cup chopped parsley, and mix until combined. Shape mixture into 6 (1/3-cup) balls. To prepare sauce, combine mayonnaise, sour cream, lemon zest, lemon juice, capers, if desired, horseradish, and 1 teaspoon parsley. Reserve.

  • Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat until oil begins to shimmer, about 1 minute. Place 3 shrimp balls in pan, flattening to 1/2-inch thickness. Reduce heat to medium; cook until edges turn pink, and burger looks golden, about 3 to 4 minutes. Turn over and cook 3 minutes or until done. Repeat with remaining oil and shrimp balls.

  • Spread about 2 tablespoons sauce on each bun bottom. Top each with shrimp burger, lettuce leaf, and tomato slice. Cover with bun tops.

Source

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Nutrition Facts

319 calories; fat 10g; saturated fat 2g; mono fat 3g; poly fat 5g; protein 27.2g; carbohydrates 28g; fiber 1.6g; cholesterol 194mg; iron 2mg; sodium 818mg; calcium 319mg.
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