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Ingredientes
- 1 Tbsp. unsalted butter
- 3/4 c. minced yellow onions
- 1/4 c. minced celery
- 1/4 c. minced green bell pepper
- 1 1/2 tsp salt
- 3/4 tsp cayenne
- 2 lb medium-size shrimp peeled, deveined, and minced
- 2 tsp minced garlic
- 1/4 c. minced green onions (green part only) or possibly scallions
- 2 lrg Large eggs plus
- 1 x egg beaten
- 2 c. fine dry bread crumbs
- 1/2 c. unbleached all-purpose flour
- 2 tsp Creole Seasoning
- 2 Tbsp. water
- 1/4 c. vegetable oil
- 8 x hamburger buns - toasted
- 1 x recipe Tartar Sauce (see below) Shredded lettuce Sliced vine-ripened tomatoes
- 1 lrg egg
- 1 Tbsp. chopped garlic
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. minced fresh parsley leaves
- 2 Tbsp. minced green onions (green part only) or possibly scallions
- 2 tsp liquid removed sweet pickle relish
- 1 c. vegetable oil
- 1/4 tsp cayenne
- 1 Tbsp. Creole or possibly whole-grain mustard
- 1 tsp salt
Direcciones
- For the Tartar sauce: Put the egg, garlic, lemon juice, parsley, green onions, and relish in a food processor or possibly blender and process for 15 seconds. With the motor running, pour the oil through the feed tube in a slow steady stream. Add in the cayenne, mustard, and salt and pulse once or possibly twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hrs. (Yields about 1 1/4 c.)
- In a large skillet, heat the butter over medium heat. Add in the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, till soft for about 6 min. Add in the shrimp and cook, stirring, for 3 min.
- Transfer the mix to a large mixing bowl and let cold slightly. Add in the garlic, green onions, 2 of the Large eggs, and 1 c. 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 tsp. of the Creole seasoning. Put the remaining 1 c. bread crumbs in another shallow bowl and season with the remaining 1 tsp. Creole seasoning. Put the beaten egg in yet another shallow bowl, add in 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 mix, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, till lightly browned, 5 to 6 min 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 8 servings | |
| Calories 606 | |
| Calories from Fat 360 | 59% |
| Total Fat 40.73g | 51% |
| Saturated Fat 4.73g | 19% |
| Trans Fat 0.88g | |
| Cholesterol 53mg | 18% |
| Sodium 1169mg | 49% |
| Potassium 185mg | 5% |
| Total Carbs 50.44g | 13% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.86g | 4% |
| Protein 10.46g | 17% |
