Marcelle's Shrimp Burgers

Total Time:
3 hr 43 min
35 min
3 hr
8 min

6 servings

  • 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
  • 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.

Essence (Emeril's Creole Seasoning):
  • 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.

Homemade Tartar Sauce :
  • 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

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