Now that I'm finally home, I'm trying to enjoy summer by getting back to cooking again and doing more baking. This was said with my fingers crossed :) It hasn't been easy enjoying summer in Oregon when the sun isn't making its presence lately. July has been a cold one, I think, compared to springtime. But the weather has taken a turn this week, in fact, the rest of the nation on the east coast is experiencing a sweltering heatwave. Not us, fortunately!
This shrimp burger is something that I enjoy making in the summer. The grill is clean and ready, so why not utilize it to make something as tasty as this? The good thing about this dish is that it isn't pretentious. Armed with cheap white and soft buns, sliced tomatoes, maybe butter lettuce if you want it more elevated, and punchy tartar or cocktail sauce; it will satisfy hungry mouths at dinnertime. My husband and I enjoy drinking shandy with our burgers, what about you?
1 pound medium (40-count) shrimp
3 tablespoons finely diced celery
2 tablespoons chopped green onion
2 tablespoons chopped fresh Italian parsley
1 1/2 teaspoons lemon zest
1 cup bread crumbs--I used panko
3 tablespoons good-quality mayo
1 large egg, slightly beaten
Freshly ground black pepper
A few dashes of hot pepper sauce
1 to 2 tablespoons peanut or canola oil
6 cheap white hamburger buns
Lettuce for serving
Sliced tomatoes for serving
Tartar Sauce--recipe follows
Cocktail Sauce--recipe follows
In a 3-quart saucepan, bring 1 quart water to a full boil. Add the shrimp, cover, and remove the pan from the heat. Let the shrimp steep for 4 minutes, then drain. Put the shrimp in a large bowl and cover them with ice to cool. When the shrimp is cool enough to handle, peel and devein them, then roughly chop them.
In another bowl, mix the shrimp, celery, green onion, parsley, and lemon zest. Stir in the breadcrumbs, mayonnaise, and egg. Take a wooden spoon and beat the mixture until all the ingredients are well blended. Season with salt, pepper, and hot pepper sauce to taste, and stir once more to incorporate throughout the mixture.
From the mixture, make six 3-inch patties. If you wet your hands with water, this process will be a little easier. Heat the oil in a nonstick saute pan until hot and shimmering. Cook the patties, three at a time, for about 3 minutes per side, or until they are golden. Drain them on paper towels.
Serve each patty on a hamburger bun with lettuce, tomato, and tartar or cocktail sauce, if desired.
Makes about 1 1/2 cups
1 cup mayonnaise
1/2 cup finely chopped dill pickles or sweet pickles
1/4 cup minced onion
2 tablespoons chopped fresh parsley
1 tablespoon dill or sweet pickle juice
Mix all the ingredients together in a medium bowl. Chill for at least 1 hour before serving.
Makes about 1/2 cup
1/2 cup ketchup
1 tablespoon plus 1 teaspoon prepared horseradish, drained, or more if desired
1/4 teaspoon Worchestershire sauce
In a small bowl, combine the ketchup, horseradish, and Worchestershire sauce and stir until well combined. Let it sit for 30 minutes before serving. This will keep in the refrigerator, covered, for about 1 week. Let it come to room temperature before using.
Source: The Big Book of Fish and Shellfish by Fred Thompson