Cajun Shrimp Burger
"From Canadian chef Ricardo - delicious and zippy, especially with a tall cold bevvie sitting on the deck! Made it on the BBQ side burner."
photo by DianaEatingRichly
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
PARSLEY MAYO
- 60 ml mayonnaise
- 60 ml parsley, chopped
- 5 ml green Tabasco jalapeno sauce
-
CAJUN SHRIMP
- 675 g raw shrimp, shelled, deveined and patted dry
- 60 ml olive oil
- 1 yellow bell pepper, seeded and diced
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 10 ml chili powder
- 5 ml paprika
- 2 1⁄2 ml dry mustard
- 30 ml lemon juice
- 5 ml Worcestershire sauce
- salt and pepper
-
ASSEMBLY
- 4 large hamburger buns with sesame seeds
- 4 boston lettuce leaves
- 1 tomatoes, thinly sliced
directions
- Parsley Mayonnaise: In a bowl, combine all the ingredients. Refrigerate.
- Cajun Shrimp: In a large nonstick skillet over high heat, brown the shrimp in half the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the pepper and shallot in the remaining oil. Return the shrimp to the skillet. Add the garlic and spices. Cook for 1 minute, stirring continuously. Deglaze with the lemon juice and Worcestershire sauce. Adjust the seasoning. Set aside.
- Toast the buns. Spread the inside of the buns with the parsley mayonnaise. Place the Cajun Shrimp on the buns. Garnish with tomatoes and lettuce. Cover and serve.
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Reviews
-
Pretty good, SUPER messy! Not as spicy as we were expecting. I'd definitely kick the spice up next time.
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"Brown" the shrimp? I don't think so. It would be chewy and tough.
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DH and I made this shrimp burger for dinner last night. It is a good weeknight meal because it is fast and easy to prepare. The only modification that we made was to use regular Tabasco sauce in place of the jalapeno Tabasco because that was what we had on hand. We expected this to be a little spicier, and we ended up adding extra Tabasco to taste over our individual servings. Served with Recipe #501143. -
Wow, was this recipe awesome Cadillacgirl. My dh & I loved it. Sooo good, great textures and the flavor, yummy. It was delicious, I doubled the spices and used extra large shrimp, it worked beautifully. Served the shrimp on a toasted hamburger bun, which I added remoulade sauce too, then the lettuce and tomato, shrimp and then the hot and spicy mayonnaise sauce. This was perfection, a lovely zing of flavor, thanks so much for sharing. Made for ZWT9. -
It was absolutely delicious.Thanks.
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Tweaks
-
Boiled the shrimp for 90 seconds, with a little old bay seasoning in the water
-
DH and I made this shrimp burger for dinner last night. It is a good weeknight meal because it is fast and easy to prepare. The only modification that we made was to use regular Tabasco sauce in place of the jalapeno Tabasco because that was what we had on hand. We expected this to be a little spicier, and we ended up adding extra Tabasco to taste over our individual servings. Served with Recipe #501143.
RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p>
<p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p>
<p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
