Sarasotas Shrimp Burgers Avocado And A Chili Lime Mayo Food

SARASOTA'S SHRIMP BURGERS, AVOCADO AND A CHILI LIME MAYO

Steps:

• Now you can get boiled salad shrimp (the baby shrimp) or you can buy precooked any size you want. Just remember -- 1 lb. I have used large and chopped, small and not chopped and medium and chopped a little. So don't worry about the size. Besides, I love to buy it pre cooked for this, easier and quicker. This should be something quick so I try to take advantage of precooked shrimp when I can. Most stores do have some descent cooked shrimp these days. Even frozen precooked shrimp once thawed and drained well and dried will work just fine. Don't worry.
• In a large bowl, -- Mix -- the chopped shrimp, scallions, pepper, lemon zest, shallot, celery, mayonnaise, seasoning, egg, parsley, and bread crumbs. Toss lightly. Don't over mix.
• Patties -- Make the patties -- just form a medium size patty and then dredge lightly in the bread crumbs or panko. Pan saute on medium heat in a non stick skillet in the oil until golden brown. It will take 3-4 minutes per side is all until done.
• TIP: I like to freeze the patties for a 15 minutes before sauteing. This just help firm them up a bit and helps with the frying.
• Grill your burger buns -- prepare the toppings, the tomatoes, lettuce and onions and make your chili sauce. Just mix the mayo and chili sauce together for an amazing spread.
• Serve dinner -- Serve each bun with a slather of the chili mayo, then lettuce, the burger, then tomato and avocado, onion, more lettuce, and top it with the bun also slathered again with the chili mayo. It is perfect.

CHILI LIME AVOCADOS

Steps:

• Halve avocados and remove pit. Roll limes or heat in microwave for 10 seconds to get juices flowing. Halve the limes. Rub the avocado halves gently with 1/2 lime to retard the browning. Juice limes into small bowl and mix with sugar, chili powder and salt using a fork or small whisk. Add extra-virgin olive oil in a slow stream while mixing dressing. Pour dressing into the cavities of avocados, distributing it equally and serve. Garnish with chives or cilantro as an optional garnish.

SOUTHWEST "CHILI" BURGERS WITH AVOCADO CREMA AND LIME-MARINATED SLAW

Steps:

• To make the slaw: mix all the slaw ingredients together. Set aside for at least 30 minutes to let flavors meld.
• Prepare charcoal grill for medium-hot direct-heat cooking.
• To make the Chili Rojo: add all chili ingredients, except extra wine, to a blender or food processor. Puree thoroughly, using extra wine if necessary to make a thick, smooth sauce.
• To make the burger patties: take 6 tablespoons ground beef and mix with 6 tablespoons Chile Rojo. Make 6 equal hand-formed patties with the remaining ground beef. Place 2 tablespoons of the chile mixture onto the center of each patty. Carefully enclose each patty around the chile mixture to form a ball. Carefully flatten each ball back into a thick patty, keeping the chile mixture inside. Season the patties liberally with salt and pepper.
• To make the Crema: mash the avocados in a food processor or with a potato masher. Add the rest of the ingredients and fold gently until thoroughly mixed.
• When the grill is hot, oil the grill rack and cook the burgers over a medium-high flame until done, about 3 minutes per side for medium rare. If the exterior of the patties begins to burn, move them to a cooler side of the grill until the centers have had a chance to cook. Add a slice of cheese to each patty about 1 minute before they are done. Let patties rest off the heat for 1 or 2 minutes after cooking, and meanwhile toast the buns on a cooler side of the grill.
• To assemble the burgers: spread each bun bottom with a layer of Avocado Crema. Add about 1/3 cup slaw, a patty with melted cheese, then a tablespoon of chili ketchup, and finally the bun top.

MEXICAN SHRIMP "BURGERS"

Steps:

• In a food processor, combine the shrimp, egg, cilantro, garlic, 3/4 cup bread crumbs, poblano chile, salt, and pepper. Process until the mixture is a coarse puree. Form the mixture into 6 patties and set aside (if the mixture is too wet, add additional bread crumbs, 1 tablespoon at a time, until the mixture can be molded easily).
• Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and grill until golden, about 3 minutes per side, depending on the thickness.
• Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile and cilantro. Process until smooth. Season with salt and pepper, to taste.
• Serve the shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato, and lettuce.

SARASOTA'S SPICY GRILLED SHRIMP SALAD SANDWICH

Steps:

• Shrimp Salad -- In a medium size bowl, add the mayonnaise, yogurt (you can use all mayonnaise if you want, but I love the light flavor the yogurt adds. Also, if you like your salad a bit creamier, just add a bit more mayonnaise or yogurt. Stir in the lime juice, chipotle, salt and pepper and add in the cilantro, celery, olives, onion and diced shrimp. Toss well to combine.
• Sandwiches -- Just pile high. Shrimp salad, then avocado, tomato and cheese. Now croissants have plenty of butter in them, so just spray your grill pan or saute pan with a little non stick spray. If using whole wheat bread, I like to butter each side of the bread slices and then grill. If you don't want to grill, this is also just as good served cold with lettuce.
• When grilling I weigh them down slightly but not too much and grill just until the bread or croissant is golden brown and the cheese is melted. Using a heaving pan is a simple way to weigh them down.
• One NOTE: These are great served open face as well.
• Just Enjoy!

SPICY CHILI LIME MAYO

Steps:

• Combine all ingredients in a bowl and mix well!
• Enjoy!

SHRIMP BURGERS

Steps:

• In a food processor, pulse one-third of shrimp into a smooth paste. Add remaining shrimp, scallions, cherry peppers, basil, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse a few times just until coarsely chopped and evenly combined.
• Divide mixture into 4 portions; shape into patties slightly wider than buns and about 3/4 inch thick. Refrigerate on a parchment-lined plate until ready to grill or, loosely covered, up to 1 day.
• Preheat grill to medium-high. In a small bowl, whisk together mayonnaise, paprika, onion powder, cayenne, and lime juice; season with salt and pepper. Brush grates and shrimp patties with oil.
• Grill patties, flipping once, until just cooked through and charred in places, 3 to 4 minutes a side. Grill split sides of buns just until lightly toasted, about 1 minute.
• Dress split sides of buns with spicy lime mayo; top with lettuce, tomatoes, patties, and more cherry peppers and basil. Serve immediately.

ANCHO CHILI BURGERS WITH LIME AIOLI

Steps:

• Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand 6 inches above the coals for 4 or 5 seconds. Use cooking oil spray to grease the grill grate and place on the grill. Have ready a spray water bottle for taming any flames.
• Combine the ground beef and veal in a large mixing bowl. Mix in the ancho chili powder, onion, garlic, eggs, salt and pepper. Use your hands to shape the meat into 8 to 10 large patties.
• Arrange the patties on the grill; cook uncovered for 5 minutes per side (medium-well).
• Meanwhile, make the aioli: Whisk together the mayonnaise, lime zest, lime juice and garlic in a medium bowl. Season with salt and pepper to taste. The yield is about 1 cup. Cover and refrigerate until ready to serve.
• Place a slice of cheese on each hamburger a few minutes before the second sides are done. Transfer to buns for serving, along with the lime aioli.

CHILI-LIME SHRIMP TOSTADAS WITH AVOCADO "CREMA"

Steps:

• Toss onions with 1/4 cup lime juice in small bowl. Let stand until ready to use, stirring occasionally.
• Meanwhile, toss shrimp with oil, garlic, chili powder and 2 Tbsp. of the remaining lime juice in medium bowl; set aside. Blend cream cheese and avocados with remaining lime juice in blender until well blended.
• Cook shrimp in medium skillet over medium-high heat 3 to 4 min. or until shrimp turn pink, stirring frequently. Remove from heat.
• Spread tostada shells with cream cheese mixture; top with shrimp, onions and queso fresco.