Low Country Shrimpburger Food
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.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 8.4 g, Cholesterol 254.6 mg, Fat 20.1 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 6.4 g, Sodium 509.7 mg, Sugar 1.1 g
SHRIMP BURGERS
Turn fresh shrimp into burger-worthy patties after giving them a spin in a food processor and binding them together with breadcrumbs and mayonnaise. Serve with lettuce and tartar sauce on top.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 8
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.
SHRIMP BURGER
Make and share this Shrimp Burger recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 272, Fat 7, SaturatedFat 2.4, Cholesterol 241.1, Sodium 1281.9, Carbohydrate 26.2, Fiber 1.7, Sugar 1.9, Protein 25
SHRIMP BURGER
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 burgers
Number Of Ingredients 28
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.
LOW COUNTRY SHRIMPBURGER
Low Country Shrimp Burger Outside of Beaufort, SC on St. Helena Island there is a restaurant that makes the best shrimp burgers. They will not give out the recipe, so this is my first attempt to figure out this wonderful southern delicacy.
Provided by CeeGee
Categories High Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
CAJUN SHRIMP BURGER
From Canadian chef Ricardo - delicious and zippy, especially with a tall cold bevvie sitting on the deck! Made it on the BBQ side burner.
Provided by Cadillacgirl
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Parsley Mayonnaise: In a bowl, combine all the ingredients. Refrigerate.
- Cajun Shrimp: In a large nonstick skillet over high heat, brown the shrimp in half the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the pepper and shallot in the remaining oil. Return the shrimp to the skillet. Add the garlic and spices. Cook for 1 minute, stirring continuously. Deglaze with the lemon juice and Worcestershire sauce. Adjust the seasoning. Set aside.
- Toast the buns. Spread the inside of the buns with the parsley mayonnaise. Place the Cajun Shrimp on the buns. Garnish with tomatoes and lettuce. Cover and serve.
LOW COUNTRY SHRIMP & CREAMED GRITS
A classic southern recipe. This is off the package of White Lilly quick grits, they are supposed to be extra good grits because the grit is bigger and they are dry milled which leaves more corn flavor. It says you can use 2 of either the cream of shrimp or cream of mushroom, but I will be down one of each. Cream of shrimp should be easy to find with the Campbell's soups. For the garlic you can use the kind in the jar.
Provided by ICook4dannyPuddin
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Grits: Bring water and butter to boil, reduce heat to medium low. Cover and simmer 9 to 12 minutes or until thickened, stirring occasionally. Stir in milk or cream. Reduce heat to low. Simmer 8 minutes, stirring frequently. set aside, keep warm.
- Shrimp: Heat oil in medium skillet over medium heat. Cook onion, red pepper and garlic until tender. stir in shrimp and soup (straight out the can without water added). Cook 8 to 10 minutes or until shrimp is done. Serve over creamed grits.
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- Place 3 tablespoons butter in a small microwavable bowl. Microwave on HIGH until melted, about 25 seconds. Combine melted butter, half of shrimp, and egg in bowl of a food processor. Pulse until finely chopped and mixture starts to clump together, about 12 times. Gently stir together shrimp mixture, panko, scallions, 1 1/4 teaspoons salt, 1/2 teaspoon Old Bay, lemon zest, 1 tablespoon lemon juice, and remaining shrimp in a large bowl. Shape mixture into 4 (3 1/2-inch) patties (about 5 1/2 ounces each). Transfer patties to a parchment paper–lined baking sheet; cover and chill until firm, about 15 minutes.
- Meanwhile, stir together mayonnaise, mustard, hot sauce, remaining 1/2 tablespoon lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon Old Bay in a small bowl; set aside.
- Melt remaining 2 tablespoons butter in a large nonstick skillet over medium-low. Add shrimp patties, and cook until golden brown and cooked through, 5 to 6 minutes per side. Spread mayonnaise mixture evenly on cut sides of buns. Top bottom bun halves evenly with shrimp patties, lettuce, tomato slices, and avocado slices; cover with top bun halves.
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Nutritional Facts: Low Country Shrimpburger Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed ingredients), optional ingredients, or ingredients without a measurement (e.g. "to taste"). Learn more about how we calculate nutritional information, and always consult a registered dietician or your physician …
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