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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.

Recipe by Southern Living May 2009

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Jennifer Davick; Styling: Lisa Powell Bailey

Recipe Summary

prep:
25 mins
cook:
12 mins
additional:
1 hr 30 mins
total:
2 hrs 7 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp; devein, if desired. Cut each shrimp into thirds.

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  • Line a 15- x 10-inch jelly-roll pan with aluminum foil. Coat with cooking spray.

  • 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.

  • 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.

  • 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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