Shrimp burger with remoulade
Binging with Babish · ♥ 121.4K likes · 6.4M views · 9 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ⅓ cup mayonnaise
- chopped scallion
- freshly pestled pepper
- 1 tsp Creole seasoning
- ½ whole lemon
- 1 tsp Louisiana-style hot sauce
For the remoulade whisk a third of a cup of mayonnaise with the chopped scallion, pestled pepper, about a teaspoon of creole seasoning, the juice and zest of half a lemon and about a teaspoon of Louisiana-style hot sauce.
Remoulade for the shrimp burger
- 1 tsp whole grain mustard
- 1 tsp freshly chopped parsley
Whisk in a generous teaspoon of whole grain mustard and a teaspoon of chopped parsley, cover and refrigerate until needed.
Process one slice of sandwich bread into fine fresh breadcrumbs and set aside.
Pulsing and forming the shrimp patties
- 1 slice sandwich bread
- 1 lb peeled and deveined shrimp
Pulse one pound of peeled and deveined shrimp exactly nine times, no more.
- 2 whole chopped scallions
- 2 tbsp finely chopped parsley
- ⅓ cup mayo
- salt
- freshly pestled pepper
- 1 tsp Old Bay seasoning
Add to the breadcrumbs two chopped scallions, two tablespoons finely chopped parsley, about a third of a cup of mayo, salt, pestled pepper and about a teaspoon of Old Bay; mix.
Arrange on a sheet pan, cover loosely with plastic wrap and refrigerate at least 30 minutes and up to three hours.
- vegetable oil
Fry the patties in a vegetable oiled preheated nonstick skillet two to three minutes on the first side until a golden brown crust forms.