Several weeks ago, I was watching Cook’s Country on a public broadcasting channel where they prepared shrimp burgers. The recipe was easy to prepare and they looked absolutely delicious. It’s always interesting to find new ways to prepare seafood besides frying, broiling or cooking en papillote (in parchment paper pouch).
Besides the shrimp, you’ll need panko bread crumbs, dill pickles, a shallot, red cayenne pepper and capers. Don’t skip making your own tartar sauce, you may never purchase store bought again. This recipe also gave me an excuse to use my Duke’s Mayonnaise; my husband and I just love the taste of this brand.
Most of the prep for these burgers is done in a food processor which makes the prep fast and easy. Once you’re done with the food processor, the burgers are formed and then coated with the panko bread crumbs. Don’t substitute regular breadcrumbs for the panko. Panko bread crumbs are a Japanese style bread crumb that is made from crust-less white bread and they absorb less grease and crispier coating.
To quote my husband, “You’re on a roll…” The burgers were delicious, moist and just a tiny bit of heat from the cayenne. The tartar sauce was the pièce de résistance on these burgers. The flavors melded together to create a bit of tang for the shrimp burgers.
If you live in an area where there are ShopRite supermarkets, your local store will have on sale 2-lb. bag of wild caught jumbo shrimp from the Gulf of Mexico for $14.99/lb. (savings of $4). The shrimp are uncooked, shell on and are all natural. They were excellent. I purchased another bag today.
Whole Foods weekly prime member specials run Wednesday through Tuesday. Two items that caught my eye this week are air-chilled, boneless and skinless chicken breasts for $3.99/lb. and sustainable wild-caught fresh scallops (10-20 count) $14.99/lb. I’ve already been searching for new and interesting recipes for these two items. I’ll keep you posted.
Developed by America’s Test Kitchen
¾ cup mayonnaise
3 tablespoons finely chopped dill pickles plus 1 teaspoon brine
1 small shallot, minced
1 tablespoon capers, rinsed and chopped fine
¼ teaspoon pepper
1 cup panko bread crumbs
1-1/4 pounds peeled and deveined large shrimp (26-30 count), tails removed
2 tablespoons mayonnaise
¼ teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
3 scallions, chopped fine
3 tablespoons vegetable oil
4 hamburger buns
4 leaves Bibb lettuce
For the burgers: Pulse panko in food processor until finely ground, about 15 pulses; transfer to shallow dish. Place one-third of shrimp (1cup), mayonnaise, pepper, salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining two-thirds of
shrimp (2 cups) to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in scallions.
Divide the shrimp mixture into four ¾-inch-thick patties (about ½ cup each). Working with 1 patty at a time, dredge both sides of patties in panko, pressing lightly to adhere, and transfer to plate.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp register 140 to 145 degrees and second side is golden brown, 3 to 5 minutes longer. Transfer
burgers to paper-towel-lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with tops. Serve.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.