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Crispy Shrimp Burgers

Source of Recipe


From "Every Day's a Party" by Emeril Lagasse






List of Ingredients



• 1 Tbsp unsalted butter
  
• 3/4 cup chopped yellow onions
  
• 1/4 cup chopped celery
  
• 1/4 cup chopped green bell pepper
  
• 1-1/2 tsp salt
  
• 3/4 tsp cayenne
  
• 2 lbs. medium-size shrimp, peeled, deveined, and chopped
  
• 2 tsp chopped garlic
  
• 1/4 cup chopped green onions or scallions (green part only)
  
• 2 large eggs, plus 1 egg, beaten
  
• 2 cups fine dried bread crumbs
  
• 1/2 cup unbleached all-purpose flour
  
• 2 tsp Creole seasoning
  
• 2 Tbsp water
  
• 1/4 cup vegetable oil
  
• 8 hamburger buns, toasted
  
• Tartar Sauce (recipe follows)
  
• Shredded lettuce
  
• Sliced vine-ripened tomatoes
  






Instructions



1. 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.
   
   
2. Put the flour in a shallow bowl and season with 1 tablespoon of the Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly.
   
   
3. Heat the vegetable oil in a large skillet 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, 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.
   
   Makes 8 servings.
   
   ...........................
   
   TARTAR SAUCE
   
   • 1 large egg
   • 1 Tbsp minced garlic
   • 2 Tbsp fresh lemon juice
   • 1 Tbsp chopped fresh parsley leaves
   • 2 Tbsp chopped green onions (green part only)
   • 2 tsp drained sweet pickle relish
   • 1 cup vegetable oil
   • 1/4 tsp cayenne
   • 1 Tbsp Creole or whole-grain mustard
   • 1 tsp salt
   
   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.)
   
   Makes about 1-1/4 cups.