Shrimp Burger with Sauces
I first had a shrimp burger in South Carolina, and I just had to figure out how to make one. It really is a unique sandwich. I usually make a few extra patties and freeze them for later. Instead of the usual condiments like you’d put on a hamburger, I like to serve this shrimp burger with my homemade cocktail sauce and remoulade sauce.
Shrimp Burger:
- 2 pounds large shrimp, peeled
- ½ red bell pepper
- ½ sweet onion
- 1 celery stalk
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon Jane’s Krazy Mixed Up Salt
- ½ cup chopped fresh parsley, coarsely chopped
- Lemon wedges for garnish
- 4-6 hamburger buns
Divide shrimp, reserving ½ pound and set aside. Process 1½ pounds of shrimp in a food processor until smooth, almost a paste consistency. Place shrimp paste in a bowl and add reserved whole shrimp. Process red pepper, onion, celery and garlic in the food processor until finely chopped. Place processed vegetables in a colander and drain all excess liquid. Once drained, add vegetables to the shrimp. Stir in olive oil, Old Bay Seasoning, Jane’s Krazy Mixed Up Salt, and fresh parsley. Form shrimp mixture into 4 to 6 patties. Cook shrimp burgers on medium-high heat in a nonstick skillet for 4-5 minutes on each side until golden brown and cooked through. Serve shrimp burgers on a bun with lettuce, sliced tomato, and sliced red onion along with cocktail sauce or remoulade sauce. Garnish with lemon wedges.
Remoulade Sauce:
- ¾ cup mayonnaise
- 2 tablespoons chopped fresh parsley
- 2 tablespoons Creole mustard
- 1 tablespoon lemon juice
- 1 garlic clove, pressed
- 1 teaspoon paprika
- ¼ teaspoon salt
Combine all ingredients, cover, and refrigerate for at least one hour. Serve with boiled shrimp or shrimp burgers.
Shrimp Cocktail Sauce:
- ½ cup catsup
- 2-3 tablespoons creamy style horseradish
- Juice of 2 lemons
Combine all ingredients, cover, and refrigerate for at least one hour. Serve with boiled shrimp or shrimp burgers.