Food Network: Marcelle's Shrimp Burgers

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Marcelle's Shrimp Burgers
Recipe courtesy Emeril Lagasse, 2003

Ingredients
1 1/2 pounds shrimp, peeled, deveined and chopped
1/2 cup finely chopped yellow onions
1/4 cup finely chopped red bell peppers
1/2 cup finely chopped celery
1 large egg, beaten
2 teaspoons Essence, recipe follows
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 cup finely chopped green onions
1/4 cup finely chopped parsley
1 teaspoon baking powder
1/2 cup all purpose flour
1 cup vegetable oil, for frying
6 hamburger buns, split in 1/2 crosswise and lightly toasted
Homemade Tartar Sauce, recipe follows

Shredded lettuce
Sliced vine-ripened tomatoes

Directions
In a bowl, combine the shrimp, onions, bell peppers and celery with the
beaten egg. Add 1 teaspoon of the Essence, the salt, cayenne, green onions, parsley and baking
powder and mix well. Cover and refrigerate for 2 hours.

Remove the mixture from the refrigerator and form into 6 patties.

In a shallow bowl, combine the flour with the remaining teaspoon Essence. One at a time, dredge the
patties on both sides to lightly coat with flour.

In a large, heavy skillet, heat the oil over medium-high heat. Add the shrimp patties in batches and
cook on both sides until golden brown, about 8 minutes. Drain on paper towels.

To serve, spread the insides of each toasted bun with tartar sauce, place a patty on the bottom 1/2
of the bun, dress with lettuce and tomatoes, and top with the other bun 1/2. Serve hot.

Ingredients
Essence (Emeril's Creole Seasoning):

Directions
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and
Morrow, 1993.

Ingredients
Homemade Tartar Sauce :

Directions
1 cup homemade or good quality store-bought mayonnaise
2 tablespoons chopped green onions (green part only)
2 tablespoons dill pickle relish
1 tablespoon chopped capers
1 tablespoon chopped fresh parsley leaves
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne

In a bowl, combine all the ingredients. Adjust seasoning to taste. Cover with plastic wrap and
refrigerate for 1 hour before using. Serve chilled within 24 hours.
Yield: about 1 1/4 cups