Marcelle's Shrimp Burgers
Servings: 6
Recipe courtesy Emeril Lagasse. Uses Emeril's Essence Creole Seasoning (its own recipe). The file says "Homemade Tartar Sauce, recipe follows" but doesn't include it.
Ingredients
- 1 1/2 lb Shrimp, peeled, deveined and chopped
- 1/2 cup Yellow onion, finely chopped
- 1/4 cup Red bell pepper, finely chopped
- 1/2 cup Celery, finely chopped
- 1 Egg, large, beaten
- 2 tsp Creole seasoning, Emeril's Essence, divided
- 1/4 tsp Salt
- 1/4 tsp Cayenne pepper
- 1/4 cup Green onion, finely chopped
- 1/4 cup Parsley, finely chopped
- 1 tsp Baking powder
- 1/2 cup Flour, all-purpose
- 1 cup Vegetable oil, for frying
- 6 Hamburger bun, split and lightly toasted
- Lettuce, shredded
- Tomato, vine-ripened, sliced
Directions
- Combine the shrimp, onions, bell peppers and celery with the egg. Mix in 1 teaspoon Essence, the salt, cayenne, green onions, parsley and baking powder. Cover and refrigerate 2 hours.
- Form 6 patties. Mix the flour with the remaining teaspoon Essence and dredge the patties on both sides.
- Heat the oil in a large heavy skillet over medium-high heat and fry the patties in batches until golden on both sides, about 8 minutes. Drain on paper towels.
- Spread the buns with tartar sauce and build the burgers with lettuce and tomato. Serve hot.