Low Country Shrimpburger Food

SHRIMP BURGER

Steps:

• Take Shrimp and dice in to small pieces, chopped shallots, add seasoned bread crumbs, eggs, parsley and grated cheese.
• Mix all together well with spoon make into desired size and deep fry or Pan fry or Grill -- Serve on Bun with either tartar sauce or even better, hot sauce.

LOW-COUNTRY BOIL

Steps:

• Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
• Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.

LOW COUNTRY SHRIMP CHOWDER

Steps:

• Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.

SHRIMP BURGERS WITH OLD BAY MAYO

Steps:

• 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 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 Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.
• To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.

SHRIMP BURGERS

Steps:

• Roughly chop 3 or 4 shrimp and place in a bowl. Pulse remaining shrimp in a food processor and transfer to the bowl with the chopped shrimp.
• Combine egg, bread crumbs, lemon juice, lemon zest, seafood seasoning, and black pepper in a bowl. Add shrimp and butter. Form mixture into 3 patties and refrigerate at least 30 minutes.
• Heat oil in a skillet over medium heat. Cook patties until browned, 4 to 5 minutes. Flip and cook until second side is browned, 4 to 5 minutes more.

SHRIMP BURGER

Steps:

• Saute the celery, carrots, onions, herbs, garlic, bay leaf, paprika and salt, pepper and sugar to taste (this is called a sofrito) in a medium saute pan, 5 to 7 minutes. Remove from the pan and cool until ready to use.
• Pulse the shrimp in a food processor, leaving some larger shrimp pieces. Mix with the sofrito and sprinkle with salt.
• Form the shrimp mixture into 4 to 6 burger patties. Sprinkle both sides of the burgers with salt and pepper.
• Heat a large saute pan with the butter over medium-high heat. Cook the burgers until golden brown, about 3 minutes on each side. Pull the burgers from the pan and toast the buns in the butter (you may need to add a little more butter at this step, depending on how much is left in the pan).
• To serve, top the burger with Aioli and Cabbage-Apple Slaw.
• Place the egg yolks, lemon juice and hot sauce in a food processor and pulse to combine.
• While the food processor is running, slowly add the oil to form an emulsion. Once the egg yolks and oil have emulsified, thin out with water (about 1/4 cup) and season with salt and pepper. Fold in the herbs. Store in an airtight container in the refrigerator for up to 1 week.
• Mix together the cabbage and apples in a large bowl and season with salt.
• Combine the lemon juice, olive oil and thyme in a small bowl. Season with salt, pepper and sugar. Mix the slaw with the dressing.

SHRIMP BURGERS

Steps:

• Finely grind 2 burger buns in a food processor (1 1/2 cups crumbs) and transfer to a bowl. Pulse shrimp in processor, then toss with crumbs, mayonnaise, salt, and pepper. Form into 4 patties. Melt butter in a skillet and cook over medium, turning once, until cooked through, about 9 minutes. Serve on buns with lettuce and tartar sauce.

LOW COUNTRY BOIL PACKETS

Steps:

• Preheat a grill to medium-high heat.
• Toss the shrimp with the seafood seasoning. Place two 12-inch sheets of heavy-duty aluminum foil per packet (8 sheets total for 4 packets) on a flat surface. Divide the ingredients among the 4 packets, layering in the potato slices, sausage slices, shrimp, clams, corn wheels, butter, lemon rounds and scallions. Fold up the ends of the foil and seal into packets.
• Place the packets on the grill, cover and cook until the clams open and the potatoes and shrimp are cooked, 15 to 20 minutes. Serve with grilled crusty bread.

CAROLINA LOW-COUNTRY SHRIMP BOIL

Steps:

• In one large pot (one you would use to steam crabs or lobster) fill approximately 1/2 full with water.
• To pot add potatoes, sausage and lemons. Add 1/2 cup Old Bay seasoning and crab boil package.
• Bring to a boil.
• Boil approx 10 minutes, add corn.
• Meanwhile melt 1 stick butter in other large pot.
• Add crushed garlic, beer, 1 tablespoon salt, 3-4 tablespoons pepper and approx 4 cups water.
• Bring to boil.
• You will add shrimp to this once pot the potatoes and corn are cooked. Only takes a few minutes (5-7) for them to turn pink once they hit the boiling water.
• While shrimp is boiling, drain potatoes and corn pot. Layering as you go, add 1/2 pound melted butter and generous sprinkles of more Old Bay seasoning in a large serving bowl.
• Should do about 4-5 times until this pot is empty. This adds great flavor!
• Drain shrimp pot. Place shrimp in large bowl. Sprinkle with Old Bay seasoning.
• Serve with garden salad, fresh bread, cocktail sauce, plenty of napkins and several bowls for de-shelling. Sometimes I use use several butter warmers with clarified butter, but it isn't a must. They taste great either way!
• Sweet iced tea and beer are typically the beverages for this meal.

SOUTHERN SHRIMP BURGERS

Steps:

• Pulse bread in food processor to coarse crumbs, about 10 pulses. Transfer to bowl and set aside.
• Pulse shrimp in now-empty processor until some pieces are finely minced and others are coarsely chopped, about 7 pulses. Transfer shrimp to large bowl.
• Combine mayonnaise, scallions, parsley, lemon zest, cayenne, salt and pepper in large bowl until uniform, then gently fold into processed shrimp until just combined. Sprinkle bread crumbs over mixture and gently fold until incorporated.
• Scrape shrimp mixture onto small baking sheet, divide it into 4 equal portions, and loosely pack each into 1-inch-thick patty. Cover and refrigerate the patties for at least 30 minutes or up to 3 hours.
• To Grill: Clean and oil cooking grate. Lightly brush tops of patties with oil, lay them on grill, oiled side down and lightly brush other side with oil. Cook patties, without pressing on them, until lightly browned and cooked through, 10 to 14 minutes, flipping them halfway through grilling. Transfer burgers to platter, tent loosely with aluminum foil and let rest for 5 minutes before serving.
• Stovetop: Cook in a 12 inch nonstick skillet over medium-high heat using 1-2 teaspoons vegetable oil until shimmering. Gently lay the shrimp burgers in the skillet and cook until crisp and browned on both sides, 8 to 10 minutes.
• Sauce: Combine all ingredients together. Stir until well mixed.

LOW COUNTRY SHRIMPBURGER

Steps:

• 1. Boil, peel and then chop the shrimp.
• 2. In large bowl mix shrimp with chives, celery, parsley and lemon zest.
• 3. In smaller bowl mix mayonnaise with egg, salt and pepper to taste and tabasco sauce.
• 4. Blend well and then add cornbread crumbs.
• 5. Pour mayonnaise mixture into chopped shrimp and mix well.
• 6. Shape into burger size patties and saute in oil until browned on both sides.
• 7. Place on paper towels to drain.
• 8. Serve on hamburger buns with tartar sauce.
• 9. Or serve on hamburger buns with lettuce, tomato and tartar sauce.
• 10. Or serve on hamburger buns with cole slaw.

SOUTH CAROLINA SHRIMP BURGERS

Steps:

• For the tartar sauce: In a bowl, combine 3/4 cup mayonnaise, pickles plus brine, shallot, capers and 1/4 teaspoon pepper. Refrigerate until needed.
• For the burgers: Pulse breadcrumbs in food processor until finely ground, about 15 pulses; transfer to shallow dish.
• Place a third of shrimp (1 cup), 2 tablespoons mayonnaise, 1/4 teaspoon pepper, 1/8 teaspoon salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining 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 green onions.
• Divide shrimp mixture into 4 (3/4-inch-thick) patties (about 1/2 cup each). Working with 1 patty at a time, dredge both sides of patties in breadcrumbs, pressing lightly to adhere; 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 registers 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 bun tops.

HOMEMADE SHRIMP BURGERS

Steps:

• 1) For sauce, mince capers and parsley and whisk together with other ingredients. Feel free to taste and adjust seasoning to your liking.
• 2) To start burgers, peel shrimp and devein with a paring knife or buy peeled and cleaned shrimp. Take about half of the shrimp and roughly chop it and set aside. This will be the texture in the burgers later.
• 3) In a food processor, pulse the piece of bread until it is in tiny pieces. Then add the rest of the shrimp, the egg white, the onion, the parsley and the spices and pulse a few times until it's in a rough paste.
• 4) Transfer shrimp paste to a bowl and fold in chopped shrimp. If the mixture is really wet, add breadcrumbs. You may or may not need them.
• 5) When mixture is formable, but still pretty wet, divide it into three even balls. You can either cook these immediately or store them in the fridge for later.
• 6) When you want to cook a burger, add a drizzle of neutral oil to a skillet over medium heat. Once the oil is shimmering hot, add a burger ball and press it down a bit to form a patty in the pan.
• 7) Let the burgers cook for about 4-5 minutes per side.
• 8) Once burgers are cooked through completely, serve them on a toasted bun with a smear of tartar sauce and veggies on the side.

THE HIRSHON SOUTH CAROLINA SHRIMP BURGER

Steps:

• For the tartar sauce: Combine all ingredients in bowl and refrigerate until needed.
• For the burgers: Pulse panko in food processor until finely ground, about 15 pulses; transfer to shallow dish. Place one-third of shrimp (1 cup), mayonnaise, and all the seasonings in the 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 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 registers 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 with optional tomato, onion and sweet pickle slices. Cover with bun tops. Serve.