Hawaiian Garlic Shrimp Sliders
- Level: Easy
- Yield: 9 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 314
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 20
- Cholesterol
- 149
- Sodium
- 426
- Total: 35 min
- Active: 25 min
Ingredients
2 heads garlic, peeled (about 20 cloves; see Cook’s Note)
1 stick (8 tablespoons) unsalted butter
2 teaspoons paprika
1/2 teaspoon cayenne pepper
Kosher salt
4 cups shredded napa cabbage (about 1/4 head)
6 scallions, sliced
1 Persian cucumber, halved lengthwise and sliced into half-moons
2 tablespoons rice vinegar
3 tablespoons vegetable oil
1 1/2 pounds peeled and deveined shrimp
One 10-ounce package sweet slider buns
Mayonnaise, preferably Japanese-style, for serving
Directions
- Pulse the garlic in a food processor until finely chopped but not a paste, scraping down the sides as needed. Transfer to a large cast-iron or nonstick skillet, add the butter and cook over medium heat, stirring frequently, until the garlic is a light golden color, about 5 minutes. Be careful not to overcook the garlic or it will become bitter. Immediately transfer to a large heatproof bowl and stir in the paprika, cayenne and 1 tablespoon2 teaspoons salt. Let the garlic butter cool to room temperature, about 20 minutes. Wipe out the skillet and set aside.
- Meanwhile, combine the cabbage, scallions and cucumber in a medium bowl. Add the rice vinegar, 2 tablespoons of the oil and a generous pinch of salt; toss to combine and set aside.
- Put the shrimp in the food processor and pulse until coarsely chopped but do not puree to a paste. Transfer to the garlic butter and stir to combine. Form the mixture into 9 patties, about 1/3 cup each. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat until shimmering. Add the shrimp patties and cook until golden on both sides and cooked through, about 8 minutes.
- Split the slider buns and spread the tops and bottoms with mayonnaise. Put a patty on each of the bottom buns. Top with some cabbage slaw and close the sliders with the top buns.
Cook’s Note
It’s best to use the freshest garlic you can find. Older garlic can have a slightly bitter taste and because so much is used in the recipe, it could affect the flavor of the final dish.