Crispy Shrimp BurgerFrom luisascatering 4 years ago
- 2 tablespoon unsalted butter shopping list
- 1/2 cup thinly sliced scallions (white part only) shopping list
- 1/4 cup finely chopped celery shopping list
- 1/4 cup finely chopped green bell pepper shopping list
- 2 cloves finely chopped garlic shopping list
- sea salt, to taste shopping list
- cajun seasoning, to taste shopping list
- fresh lemon juice, to taste shopping list
- 2 pounds medium-size wild shrimp, peeled, deveined, and chopped (uncooked) shopping list
- 1/4 cup chopped green onions or scallions (green part only) shopping list
- 2 large eggs plus 1 egg, beaten shopping list
- 2 cups panko breadcrumbs shopping list
- 1/2 cup unbleached all-purpose flour shopping list
- 2 teaspoons cajun seasoning shopping list
- 1/4 cup canola oil shopping list
- ~ shopping list
- 8 round Bolillo rolls (or French bread rolls), toasted shopping list
- shredded cabbage shopping list
- sliced Kumato tomatoes shopping list
- homemade tartar sauce shopping list
How to make it
- In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, and garlic. Cook, stirring, until soft for about 6 minutes.
- Transfer the mixture to a large mixing bowl and let cool slightly. Add the chopped shrimp, green onions, 2 of the eggs, seasonings and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties.
- Put the flour in a shallow bowl and season with 1 teaspoon of the Cajun seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Cajun seasoning. Put the beaten egg in yet another shallow bowl with a little water and beat lightly.
- Heat the oil in a large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time skillet, until golden brown, 5 to 6 minutes on each side. Drain on paper towels.
- To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with shredded cabbage and tomatoes, and top with the other bun half.
People Who Like This Dish 28
The Cookluisascatering San Carlos, CA
The Rating3 people
Looks fabulous!frankieanne in Somewhere loved it
was amazingmyszreesey in Auburn loved it
Holy cow, or should I say holy shrimp!, this was good! I cut this recipe down to two patties which was quite a challenge but I did it. The work was well worth it. I did everything as written except I had no celery so I made up the difference with ...morefrankieanne in Somewhere loved it