Crispy Shrimp Burger

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter
3/4 cup	46g / 1.6oz	Chopped yellow onions
1/4 cup	27g / 1oz	Chopped celery
1/4 cup	36g / 1.3oz	Chopped green bell pepper
1 1/2 teaspoons	7.5ml	Salt
3/4 teaspoon	3.8ml	Cayenne
2 lbs	908g / 32oz	Medium-size shrimp - peeled, deveined,
		And chopped
2 teaspoons	10ml	Chopped garlic
1/4 cup	15g / 0.5oz	Chopped green onions (green part only)
		Or scallions
2		Eggs - plus (large)
1		Egg - beaten
2 cups	292g / 10oz	Fine dried bread crumbs
1/2 cup	31g / 1.1oz	Unbleached all-purpose flour
2 teaspoons	10ml	Creole Seasoning
2 tablespoons	30ml	Water
1/4 cup	59ml	Vegetable oil
8		Hamburger buns - toasted
1		Tartar Sauce - (see below)
		Shredded lettuce
		Sliced vine-ripened tomatoes
		Tartar Sauce
1		Egg (large)
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Chopped fresh parsley leaves
2 tablespoons	30ml	Chopped green onions (green part only)
		Or scallions
2 teaspoons	10ml	Drained sweet pickle relish
1 cup	237ml	Vegetable oil
1/4 teaspoon	1.3ml	Cayenne
1 tablespoon	15ml	Creole or whole-grain mustard
1 teaspoon	5ml	Salt

Recipe Instructions

For the Tartar sauce: Put the egg, garlic, lemon juice, parsley, green onions, and relish in a food processor or blender and process for 15 seconds. With the motor running, pour the oil through the feed tube in a slow steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. (Yields about 1 1/4 cups)

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.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C84) - from the TV FOOD - NETWORK

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