Wild Caught Louisiana Shrimp Burgers.

Wild Caught Louisiana Shrimp Burgers.

Ingredients

  • FOR SHRIMP BURGER PATTIES:
  • 1 pound medium count peeled and deveined or peeled undeveined wild caught shrimp
  • 1/3 cup Panko bread crumbs
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon Crystal Hot Sauce
  • 2 scallions thinly-cut
  • 1 large egg beaten
  • 1/4 cup canola oil
  • 4 brioche-style buns lightly toasted
  • Lettuce and tomato for toppings
  • FOR CREOLE MAYONNAISE:
  • 1/2 cup Creole mayonaise
  • 1 tablespoon Tony Chachere's Original Creole seasoning
  • 1 teaspoon lemon juice

Preparation

Time: About 30 minutes | Serves: 4

FOR THE SHRIMP BURGERS:

Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions, hot sauce, and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes. Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.

FOR THE CREOLE MAYONNAISE:

Combine the mayonnaise lemon juice and Old Bay to taste in a small bowl. To assemble, spread the toasted buns with the creole mayo, place burgers on buns and top with lettuce and tomato.


More Recipes.

Lemon Shandy Peel and Eat Shrimp

Instructions Melt butter in a large sauce pan over medium-high heat. Add onions and garlic, sprinkle with a bit of salt and pepper, and sauté until translucent, about 3-4 minutes. Pour in beer, scraping any bits from the bottom, then add shrimp and the Old Bay seasoning and stir. Cover the pot and cook for 3-4 minutes or until the shrimp just turn pink and opaque. Remove the pan from heat, stir in the lemon juice and zest, and sprinkle with fresh parsley and additional Old Bay and salt & pepper, if needed. Serve immediately with crusty bread! Recipe courtesy of slimpickinskitchen.com

Full Recipe

Buffalo Wild Shrimp

In a sauté pan, heat butter until melted on medium heat.  Add shrimp cooking for about 2 minutes seasoning with salt and pepper.  In a mixing bowl add mayo, cream cheese, mozzarella, cheddar, Franks hot sauce, Worcestershire sauce, ole bay seasoning, blue cheese, half of the sliced green onions, add shrimp and mix well until incorporated.  Preheat oven to 375 degrees.  Pour mixture into a buttered casserole dish and bake for 20 minutes topping with panko bread crumbs half way through.  After the 20 minutes is done garnish with the remainder of green onions and serve with toast points or crackers.  Bon Appétit !

Full Recipe

Pickled Wild Caught Shrimp

Mix all ingredients, except shrimp, in a large heatproof glass/ceramic bowl. In a medium stock pot over high heat, bring four quarts of salted water to a rolling boil. Add shrimp and cook until just pink, about one minute. (Shrimp will continue to “cook” in the marinade.) Drain and immediately transfer to marinade tossing to coat shrimp. Cover tightly and chill in refrigerator  overnight. Transfer shrimp and marinade to serving dish and serve chilled.

Full Recipe