Shrimp Burgers

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?

Shrimp Burgers

Serves 6

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
Kosher salt
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.

Tartar Sauce

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.

Cocktail Sauce

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

Bamboo Shoots with Dried Squid, Shrimp and Pork

There is no stopping my mom from cooking.  She is continually recreating familiar dishes after another, essentially flooding my palate with taste of childhood memories.  A spoonful of a particular dish could transport me back to my grandparents's house where I roamed in the yard, clad in tank top and shorts, playing in a hot humid Jakarta air.  Another dish would bring me back to our old house in a town west of Jakarta, eating dinner of simple meal.  Most of the time, our meal would be comprised of a vegetable dish, protein dish, and sometimes soup dish.  They were never pretentious meals, everything were almost always bought at the wet market in the early morning hours.  Prepared by my mom with a help from our loyal housekeeper in a small, modest kitchen, the dishes came out perfectly cooked, in my opinion nevertheless.  She would cook Indonesian, Chinese-Indonesian, or Dutch-Indonesian food; no matter what the type it was, our stomachs always thanked her for her wonderful cooking.

One of her dish was this bamboo shoots with dried squid, shrimp and pork.  I don't know exactly where she learned how to make it, most likely from her late mother-in-law, but it was an example of simple cooking resulting in a tasty dish. The way she cooks is never exact, everything is a guesstimate.  I love it when people ask her a recipe for certain dish, she would answer it unapologetically, it depends.  This will often throw people off, they are not sure if she's honest or not wanting to share the recipe.  But she cooks like that, the way I learn from her is by watching her make it; the same way she learnt from her mother-in-law.

For this dish, the shallots and garlic are ground into paste.  Bamboo shoots are sliced thinly, a bit share of pork shoulder are sliced thinly, a handful of peeled, deveined shrimp as well.  Take a small amount of whole dried squid, soak it in a bowl of water to soften it, then slice it thinly.  Stir-fry the shallot and garlic paste in a wok with enough vegetable oil over high heat.  Cook until it's quite soft and release its aroma.  Toss in the pork, shrimp, and squid; add salt and white pepper.  Pour in some water and cook over medium-low until pork is tender.  Taste to adjust the seasoning.  After a day or two, my mom will drain off the liquid, and stir-fry the dish again on a dry wok.  She will serve this with steamed rice and sambal, or red chili pepper paste.

See?  My recipe sounds just like hers :)

Shrimp, Corn and Avocado Tostadas

Everyone is talking about green and yellow and black and yellow for the upcoming game on Sunday.  You know what it is, it is the Super Bowl XLV.   What you eat or nibble during the game is equally important.  Perhaps this shrimp, corn, and avocado tostadas will satisfy the hunger for something crunchy, salty, and spicy.  It sure will be a hit with a huge crowd of rowdy fans!

Shrimp, Corn, and Avocado Tostadas

Serves 4

1/4 cup vegetable oil

3 tablespoons lime juice

3 tablespoons minced cilantro

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt to taste

Hot pepper sauce to taste

1 pound medium shrimp, cooked, peeled, and deveined

1 cup cooked or canned corn kernels

1 cup (4 ounces) grated Monterey Jack or queso fresco

1 ripe avocado, peeled, pitted, and coarsely chopped

2 tomatoes

1/2 cup minced red onion

Salt to taste

Hot pepper sauce to taste

4 corn tortillas, fried

2 cups shredded lettuce

Cilantro sprigs, for garnish

Sliced pickled jalapeno or peperoncini

Combine vegetable oil, lime juice, cilantro, cumin, and coriander in a large bowl.  Season with salt and hot pepper sauce.

Add the shrimps, corn, cheese, avocado, tomatoes, and red onion to the bowl.  Stir, and season again with salt and hot pepper sauce.  This mixture can be refrigerated up to 24 hours.

When ready to serve, pile shredded lettuce on top of each fried tortilla, divide the shrimp mixture evenly and garnish with cilantro sprig.  If you like spicier taste, add some sliced pickled jalapenos or peperoncini.

Source: adapted from The Joy of Cooking