Whoops! I've been lax again, but I have a nice backlog of yummy recipes to start posting again! This is what we had for dinner tonight: Shrimp Burgers!
I had my first shrimp burger at Richard Blais' Flip Burger Boutique and fell in love. Then I forgot about it. Apparently, I told my husband about it at some point, and considering I ate it like two years ago it must have made an impact since he asked about it this week! But, I wasn't gluten free then, so I turned to trusty google.
This recipe is based off of Emeril's recipe which can be found on the food network website. I adapted it to be gluten free and changed a few steps because I'm lazy. All in all, it's relatively simple and it makes your shrimp stretch!
What you need:
- 1 pound of shrimp, cooked, peeled, deveined, and cut into small pieces (I was lazy and bought precooked shrimp and just had to pull the tails off at home.)
-1 TBSP butter (Kerry Gold Salted Butter is my absolute favorite)
-3/4 cup sweet onion, diced small
-1/3 cup celery, diced small
-1/4 cup green onion (the green top part) cut into chive like pieces
- 3 eggs
-1 cup breadcrumbs (I used the Glutino gluten free ones)
-2 Large spoonfuls of minced garlic
1/3 cup flour (I used Bobs Red Mill Gluten Free All-Purpose)
-Creole Seasoning or I used cayenne pepper, coriander, red pepper flakes, and parsley because I don't like premade seasonings)
-Turn your stove on to medium and melt the butter in your cast iron pan (because cast iron is awesome!)
-Toss in the onion, celery, green onion, and garlic and sauté for about 6-8 minutes. Remove and place in large bowl.
-Mix in shrimp, eggs, and bread crumbs, and stir with sautéed mixture until evenly coated. Mix in flour and continue to stir. Add any seasoning you desire.
-Pour a thin layer of oil in your cast iron pan. (I used Grapeseed oil because it's supposed to fry well, and guess what- it does!)
-Make 'patties' out of the shrimp mixture and carefully place into hot pan. You'll have to play around with the size. They like to fall apart easily, and then you'll have shrimpy joes instead of shrimp bugers but I'm sure it'll still taste the same)
-I fried mine about 4-5 minutes each side until slightly blackened.
-Makes about 8 patties.
This really adds a lot to the recipe even though it sounds weird! Scrub a lemon (remember to peel off the sticker...) and cut off the ends. Slice the middle very very thinly and remove any seeds. (It should resemble a tomato slice- not a wedge.)
I fried mine in the cast iron pan after the onions and celery were done while I was mixing the shrimp stuff in the bowl. I fried them in grapeseed oil until they started to turn brown. Then I placed them on a plate with a paper towel to drain off the extra oil.
I've made up my own remoulade like sauce that I use for anythin I want to have a cajun taste. It's kind of developed into a pour and taste and add more, so you may have to add more of one ingredient to get the taste you want. It also refridgerates well.
Mayonaise (I use the Spectrum Organic Brand)
Yellow Mustard (Publix Organic)
Worcestershire Sauce (Gluten Free)
I start with the Mayo and use about 1 TBSP. This mayo has a strong taste so it doesn't take much. Plus, I'm not fond of mayo, so I'd rather the sauce didn't taste like mayo. Then I add the mustard (about 1 TBSP). Next is the worcestershire- also about a tbsp. I'll stir the sauce here and check the flavor balance, Then add about 1 tsp of lemon juice and 1 tsp of siriacha or another hot sauce. Stir. Taste. Add more of whatever ingredient you want to have a stronger flavor.
There are lots of recipes for homemade Remoulade on the internet. This is just a combination I like and normally have on hand, so it's my go to recipe.