Wild Caught Louisiana Shrimp Burgers - Paul Piazza Shrimp

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.


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