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Shrimp Po'Boy Sliders with Rémoulade

Source of Recipe

From "Williams-Sonoma: Burger Night"


Recipe Introduction

New Orleans-Style Fare: These shrimp burgers are also terrific served atop garlic bread. Cut 1 baguette on the diagonal into slider-sized slices. Melt 3 tablespoons salted butter in a small pan over medium heat. Add 1 minced garlic clove and cook just until soft, about 30 seconds. Remove from the heat and brush each baguette slice with the garlic butter.

List of Ingredients

1 pound medium shrimp, peeled, deveined, and cut into small dice
¼ cup each: finely chopped yellow onion and red bell pepper
3 tablespoons finely ground yellow cornmeal
2 tablespoons chopped fresh flat-leaf parsley
1 large egg, lightly beaten
½ teaspoon each garlic powder and onion powder
¼ teaspoon dried oregano
¼ teaspoon kosher salt
â…› teaspoon cayenne pepper
â…› teaspoon freshly ground black pepper
2 teaspoons olive oil
14 slider buns, split
Rémoulade (recipe follows)


Recipe

In a bowl, combine the shrimp, onion, bell pepper, cornmeal, parsley, egg, garlic powder, onion powder, oregano, salt, cayenne, and black pepper. Form into 14 patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.

Warm the olive oil in a nonstick skillet over medium-high heat.
Working in batches, add the patties and cook, turning once with a flat spatula, until cooked through, 3 to 4 minutes per side.

Spread the inside of the bun tops and bottoms with a dollop of rémoulade. Set the patties on the rolls. Close the sliders and serve right away.


Serves 4 to 6



Rémoulade:

To make the rémoulade, in a bowl, stir together ¾ cup mayonnaise, 2 tablespoons whole-grain mustard, 2 tablespoons finely chopped shallots, 2 tablespoons chopped fresh flat-leaf parsley leaves, and season with kosher salt and freshly ground pepper. Add 1 tablespoon fresh lemon juice and/or hot pepper sauce to taste depending on how spicy you want the rémoulade. The rémoulade will keep in the refrigerator in an airtight container for up to 1 week.