Ingredients
- 1 tablespoon unsalted butter
- 3/4 cup chopped yellow onions
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1 1/2 teaspoons salt
- 3/4 teaspoon cayenne
- 2 pounds medium-size shrimp, peeled, deveined, and chopped
- 2 teaspoons 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 teaspoons Creole Seasoning, recipe follows
- 2 tablespoons water
- 1/4 cup vegetable oil
- 8 hamburger buns, toasted
- 1 recipe Tartar Sauce, recipe follows
- Shredded lettuce
- Sliced vine-ripened tomatoes
Directions
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. Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly. Heat the vegetable oil in 2 large skillets 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 in each skillet, 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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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 oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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By cali799
on July 24, 2011
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Honestly, I do not understand the fuss over this burger. I found it a bit bland and uninteresting. I ended up putting some of the shrimp and vegetables in the food processor so they would hold together better. I found it to be a bit too much work for the outcome.
By JZYoder
Elkhart, IN
on December 23, 2010
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Absolutely amazing recipe, I added a little lime zest to the mix and some juice to cook the onions, peppers, and celery instead of butter. I also served them on sweet Hawaiian rolls that I toasted and made a ginger lemon remoulade instead of the tartar sauce and it was a major hit.
By amilatie
Raleigh, NC
on December 08, 2009
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These were better than I expected and better than the restaurant we normally go to satisfy the shrimp burger craving. I didn't dredge them through the egg and breadcrumbs because my shrimp retained a lot of moisture so I just mixed all of the breadcrumbs in the mixture and then placed into the pan. I also made my own seasoned breadcrumbs and tartar sauce - that made a great difference in the texture and taste. This recipe will become a staple in my recipe box.
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