I love burgers, who doesn't? Beef, vegies, bread, sauces,... what else could you ask for. So, when I saw this amazing recipe for shrimp burgers, I HAD to try it out!. This meal was so fun and exciting to make because I could just tell they were going to be double OO GOOD! Creating these burgers felt fresh and real. It was the first time I have felt like I was cooking for the art of it, not just to feed bellies. I don't know where this sensation came from, but I do know that it inspired me to keep on creating. I can't give myself credit for the recipe, but I can learn from it and come back to it when ever I want. Either way, these burgers were simply perfect for a warm summer day. David and I sat on our back patio, under the sun, listening to the birds, watching the sunset, and
peering down at Tootsie (our Wiener dog) as she politely begged for some shrimp and tartar. I served them with a strawberry and peach fruit salad with raw honey drizzled over it. Please, I suggest you take action and make these for yourself. Put plenty of spread of them for an extra kick and remember to not feel bad about eating all that Mayo... it's shrimp for goodness sakes! You will have left over mayo spread, which I suggest using on a normal turkey sandwich or adding to some tuna...mmmm! I don't usually do this, but they are so good, I have to share them. Here is the recipe: ENJOY!
1 1/4 lb. Unpeeled, medium raw shrimp
1 large egg, lightly beaten
1 tbs. mayonnaise
2 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. ground pepper
3 Tbs. Finely chopped celery
2 Tbs. chopped green onion
1 Tbs. chopped fresh parsley
1 1/4 cups crushed cornbread crackers
4 Kaiser Rolls with poppy seeds ( or your favorite burger rolls)
4 Bibb lettuce leaves
1. Peel shrimp: Devein. Cut each into thirds
2. Line a 15 by 10 pan with aluminum foil. coat with cooking spray.
3. Stir together egg and next 4 ingredients until blended; stir in celery, green onion and parsley. Fold in shrimp and cracker crums (it will be very thick). Shape into 4 (1 inch thick) patties. Place patties on pan and cover and chill 1 to 24 hours. Transfer to freezer and freeze for 30 minutes.
4. Coat cold cooking grill with cooking spray. Heat to 350 to 400 degrees. Grill burgers, covered with grill lid, 4 to 5 minutes or until they lift easily from grate. Turn burgers and grill another 4-5 minutes or until shrimp is pink and they are cooked through.
5. Grill buns, cut side down. Serve with Sweet n' Spicy Tartar Sauce (below)!
Tartar Sauce:
1 Cup Mayonnaise
2 Tbs. chopped fresh parsley
2 Tbs. Horseradish (optional).
1 1/2 tsp. Cajun seasoning
1 1/2 tsp. lemon juice
1/4 tsp. paprika
Mix all ingredients and chill for 30 minutes.
peering down at Tootsie (our Wiener dog) as she politely begged for some shrimp and tartar. I served them with a strawberry and peach fruit salad with raw honey drizzled over it. Please, I suggest you take action and make these for yourself. Put plenty of spread of them for an extra kick and remember to not feel bad about eating all that Mayo... it's shrimp for goodness sakes! You will have left over mayo spread, which I suggest using on a normal turkey sandwich or adding to some tuna...mmmm! I don't usually do this, but they are so good, I have to share them. Here is the recipe: ENJOY!1 1/4 lb. Unpeeled, medium raw shrimp
1 large egg, lightly beaten
1 tbs. mayonnaise
2 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. ground pepper
3 Tbs. Finely chopped celery
2 Tbs. chopped green onion
1 Tbs. chopped fresh parsley
1 1/4 cups crushed cornbread crackers
4 Kaiser Rolls with poppy seeds ( or your favorite burger rolls)
4 Bibb lettuce leaves
1. Peel shrimp: Devein. Cut each into thirds
2. Line a 15 by 10 pan with aluminum foil. coat with cooking spray.
3. Stir together egg and next 4 ingredients until blended; stir in celery, green onion and parsley. Fold in shrimp and cracker crums (it will be very thick). Shape into 4 (1 inch thick) patties. Place patties on pan and cover and chill 1 to 24 hours. Transfer to freezer and freeze for 30 minutes.
4. Coat cold cooking grill with cooking spray. Heat to 350 to 400 degrees. Grill burgers, covered with grill lid, 4 to 5 minutes or until they lift easily from grate. Turn burgers and grill another 4-5 minutes or until shrimp is pink and they are cooked through.
5. Grill buns, cut side down. Serve with Sweet n' Spicy Tartar Sauce (below)!
Tartar Sauce:
1 Cup Mayonnaise
2 Tbs. chopped fresh parsley
2 Tbs. Horseradish (optional).
1 1/2 tsp. Cajun seasoning
1 1/2 tsp. lemon juice
1/4 tsp. paprika
Mix all ingredients and chill for 30 minutes.
