Crispy Shrimp Burger
- TARTAR SAUCE:
- 1 tablespoon unsalted butter
- 3/4 cup chopped yellow onions
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1 1/2 teaspoons salt
- 3/4 teaspoon cayenne
- 2 pounds medium-size shrimp peeled, deveined, and chopped
- 2 teaspoons chopped garlic
- 1/4 cup chopped green onions (green part only)
- or scallions
- 2 large eggs plus
- 1 egg beaten
- 2 cups fine dried bread crumbs
- 1/2 cup unbleached all-purpose flour
- 2 teaspoons Creole Seasoning
- 2 tablespoons water
- 1/4 cup vegetable oil
- 8 hamburger buns - toasted
- 1 recipe Tartar Sauce (see below)
- Shredded lettuce
- Sliced vine-ripened tomatoes
- 1 large egg
- 1 tablespoon minced garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley leaves
- 2 tablespoons chopped green onions (green part only)
- or scallions
- 2 teaspoons drained sweet pickle relish
- 1 cup vegetable oil
- 1/4 teaspoon cayenne
- 1 tablespoon Creole or whole-grain mustard
- 1 teaspoon salt
For the Tartar sauce: Put the egg, garlic, lemon juice, parsley, green onions, and relish in a food processor or blender and process for 15 seconds. With the motor running, pour the oil through the feed tube in a slow steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. (Yields about 1 1/4 cups)
In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes.
Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties.
Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly.
Heat the vegetable oil in 2 large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. Drain on paper towels.
To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.
This recipe yields 8 servings.