Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1 pound raw peeled and deveined small shrimp
• 1 celery stalk with green, leafy tops, coarsely chopped
• 1/2 small to medium yellow skinned onion, coarsely chopped
• 1/2 green bell pepper, seeded and coarsely chopped
• 1 clove garlic
• A handful parsley leaves
• 1 tablespoon Old Bay seasoning
• 1/2 teaspoon cayenne pepper or 1 teaspoon hot sauc
• 1 lemon, zested
• Salt and pepper
• 1 tablespoons extra-virgin olive oil
• 4 English muffins
• 1/4 cup mayonnaise or reduced fat mayonnaise
• 1/4 cup chili sauce or salsa or taco sauce
• Butter or Boston lettuce leaves

Directions:

Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add the Old Bay, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.

Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.

Makes 4 burgers.

Nutrition:

Substitutions:

I had a lot of issues with these burgers. First, there didn’t seem to be nearly enough shrimp compared to the veggies. I had to double the shrimp to get a good ratio. Second, the mixture was very wet. I added an egg and at least 1/2 cup (or more) panko bread crumbs to keep the burgers together. That being said, the burgers did taste really good – Seth loved them – I think the recipe just needs to be tweaked a little.

Recipe courtesy of Rachael Ray.