Shrimp And Cod Burgers 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.

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 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.

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 AND COD BURGERS

Steps:

• Process half of the shrimp in a food processor until a paste forms. Add cod, remaining shrimp, the breadcrumbs, capers, scallions, parsley, lemon juice, salt, and pepper. Pulse until just combined.
• Using dampened hands, shape into 4 patties. Refrigerate, covered, until cold and firm, about 1 1/2 hours (or overnight).
• Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, until cooked through, about 3 minutes per side. Toast buns on grill during the last minute of cooking, if desired. Serve burgers on buns; top with lettuce. Serve with tartar sauce, if desired, and the lemon wedges.

CRISPY SHRIMP BURGERS

Steps:

• Take half the shrimp and coarsely chop it. Add it to a bowl. Take the other half and add it to a food processor with the garlic and cilantro. Pulse to create a chunky paste. Mix in with the chopped shrimp.
• Add the salt, paprika, onion powder, cayenne pepper, Panko breadcrumbs, and egg. Mix until just combine.
• Divide into patties.
• Heat a skillet over medium high heat with the vegetable oil. Add the burgers and cook for 3-4 minutes on each side. Serve on a roll as a burger, wrapped in lettuce, or as a burger bowl.

PASTA WITH COD AND SHRIMP

Steps:

• Put the shrimps in a saucepan with water seasoned with salt, a small onion and a coriander sprig. Boil on high heat. When starts boiling, reduce to medium heat and cook for about 5 minutes. When the shrimps are cooked, drain them with a skimmer and let cool a little. Remove the peel, season with lemon juice and set aside.
• Meanwhile, remove the skin and bones from the cod and cut into pieces.
• Put the olive oil, the chopped onion and the chopped garlic in a saucepan and saute over low heat until the onion start to turn slightly golden brown, stirring occasionally. Add the peeled tomatoes cut into small pieces and the sweet red pepper paste. Stir and cook until the tomato start to break down, stirring occasionally. Add the cod and the shrimps and season with a little pepper. Stir and cook for about 10 minutes, stirring occasionally.
• Add the pasta and season with salt. Mix the pasta in the cod and the shrimps, pour the water (enough water to cover completely the mixture) and boil on a high heat. When starts boiling, reduce to medium-low heat and cook about 10 minutes.
• Turn off the heat, sprinkle with chopped coriander and serve.

WEST COAST COD AND SHRIMP

Steps:

• In a medium saucepan, bring water to a boil. Stir in the rice, reduce heat, and cover. Simmer 20 minutes, until water has been absorbed.
• Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.
• Melt the butter in a medium saucepan over medium heat, and saute the onion and garlic until tender. Stir in the heavy cream. In a small bowl, mix the milk and cornstarch, and stir into the saucepan to thicken the heavy cream mixture. Remove from heat, stir in the shrimp and mushrooms, and season with dill, seasoning salt, and pepper.
• Arrange cod in the prepared baking dish. Pour the heavy cream mixture over the cod. Sprinkle with Parmesan cheese and parsley.
• Cover, and bake 30 minutes in the preheated oven, until sauce is bubbly and fish is easily flaked with a fork. Serve over the rice.

SHRIMP BURGERS

Steps:

• In the bowl of a food processor fitted with the steel blade, pulse the panko until finely ground, about 15 pulses. Transfer the panko to a shallow dish.
• In the now-empty bowl of the processor, combine 1 cup of the shrimp (about 1/3 of the total shrimp), mayonnaise, salt, and black and cayenne peppers. Pulse until the shrimp are finely chopped and combined with the mayonnaise, about 8 pulses, depending on the size of your shrimp.
• Add the remaining shrimp and pulse until coarsely but evenly chopped, 4 to 6 pulses, scraping down the sides of the bowl as needed.☞TESTER TIP: If you don't want to sacrifice the lovely consistency of shrimp in your burgers, consider instead chopping the remaining shrimp by hand rather than processing them. Then simply stir them into the pulsed shrimp mixture. Your burgers will retain a little more of that true shrimp-ness.
• Transfer the coarsely ground shrimp to a large bowl and stir in the scallions.
• Using lightly moistened hands, divvy the shrimp mixture into 4 equal portions. Gently shape each portion into a patty about 3/4 inch (18-mm) thick.
• Dredge each shrimp patty in the panko, turning to coat both sides and pressing lightly so the panko stays put. Transfer the shrimp patties to a large plate.
• Place a large nonstick skillet over medium heat. Pour in a little oil, just enough to slick the bottom of the skillet. Heat the oil until shimmering, about 2 minutes.☞TESTER TIP: If you prefer to save a little time and cook all the burgers at once rather than in batches, instead use 2 skillets at the same time. Of course, that's one more thing to clean. Choose your battle.
• Place the shrimp patties in the hot oil, being careful not to crowd the skillet. Cook, flipping once, until they're golden brown and register 140°F (60°C) on an instant read thermometer, 3 to 5 minutes per side.
• Transfer the shrimp burgers to a paper towel-lined plate. If you cooked the burgers in batches, it'll be necessary to add a little more oil to the skillet.
• Spread the tartar sauce evenly among the bun bottoms and then place the burgers and lettuce on top. Sandwich with the tops of the buns and serve pronto.

SHRIMP AND COD BURGERS

Steps:

• Process half of the shrimp in a food processor until a paste forms. Add the cod, remaining shrimp, and the bread crumbs, capers, scallions, parsley, lemon juice, salt, and pepper. Pulse until just combined (do not overprocess).
• Using dampened hands, shape into 4 patties. Refrigerate, covered, until cold and firm, about 1 1/2 hours (or overnight).
• Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds). Brush the grill and the burgers with oil. Grill, flipping once, until cooked through, about 3 minutes per side. Toast the buns on the grill during the last minute of cooking, if desired. Serve the burgers on the buns; top with lettuce. Serve with tartar sauce, if desired, and the lemon wedges.
• Tarragon Tartar Sauce
• Stir together the mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl. The sauce can be refrigerated in an airtight container up to 1 week.

SHRIMP BURGERS RECIPE

Steps:

• Gather the sauce ingredients.
• Combine the mayonnaise, mustard, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 3/4 teaspoon of Old Bay, and the minced scallion. Stir to blend and refrigerate until serving time.
• Gather the shrimp burger ingredients.
• In a food processor, puree half of the shrimp with the garlic. Transfer the pureed shrimp to a large bowl.
• To the food processor bowl, add the 3 chopped scallions, red bell pepper, 3/4 teaspoon of Old Bay Seasoning, and 1 teaspoon of lemon zest. Pulse until the vegetables are finely chopped. Transfer the chopped vegetables to the bowl with the pureed shrimp.
• With a sharp knife, cut the remaining shrimp into 1/4-inch pieces. Add the chopped shrimp to the bowl with the pureed shrimp and chopped vegetables; mix until thoroughly blended. Shape the shrimp mixture into 4 patties and refrigerate for about 20 minutes, or until chilled.
• Heat the vegetable oil in a nonstick skillet over medium heat. Add the shrimp patties and sprinkle lightly with salt and pepper; cook for about 4 to 6 minutes on each side, or until thoroughly cooked.
• Assemble the shrimp patties on lettuce-lined buns with the sauce and other toppings, as desired.

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.