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Marcelle's Shrimp Burgers
Ingredients:

1 1/2 pounds shrimp, peeled, deveined and chopped
1/2 cup finely chopped yellow onions
1/4 cup finely chopped red bell peppers
1/2 cup finely chopped celery
1 large egg, beaten
2 teaspoons Essence, recipe follows
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 cup finely chopped green onions
1/4 cup finely chopped parsley
1 teaspoon baking powder
1/2 cup all purpose flour
1 cup vegetable oil, for frying
6 hamburger buns, split in 1/2 crosswise and lightly toasted
Homemade Tartar Sauce, recipe follows
Shredded lettuce
Sliced vine-ripened tomatoes

Instruction:

In a bowl, combine the shrimp, onions, bell peppers and celery with the beaten egg. Add 1 teaspoon of the Essence, the salt, cayenne, green onions, parsley and baking powder and mix well. Cover and refrigerate for 2 hours. Remove the mixture from the refrigerator and form into 6 patties. In a shallow bowl, combine the flour with the remaining teaspoon Essence. One at a time, dredge the patties on both sides to lightly coat with flour. In a large, heavy skillet, heat the oil over medium-high heat. Add the shrimp patties in batches and cook on both sides until golden brown, about 8 minutes. Drain on paper towels. To serve, spread the insides of each toasted bun with tartar sauce, place a patty on the bottom 1/2 of the bun, dress with lettuce and tomatoes, and top with the other bun 1/2. Serve hot. 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. 1 cup homemade or good quality store-bought mayonnaise 2 tablespoons chopped green onions (green part only) 2 tablespoons dill pickle relish 1 tablespoon chopped capers 1 tablespoon chopped fresh parsley leaves 2 teaspoons Dijon mustard 2 teaspoons minced garlic 1 teaspoon fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon cayenne In a bowl, combine all the ingredients. Adjust seasoning to taste. Cover with plastic wrap and refrigerate for 1 hour before using. Serve chilled within 24 hours. Yield: about 1 1/4 cups

Source: www.foodnetwork.com