Delicious Shrimp Po' Boy Burger Recipe

The marriage of tender shrimp and spicy Creole flavor takes your palate all the way to New Orleans. Here are a few pointers and ideas for preparing these burgers.

YIELDS: 4 serving(s) PREP TIME: 15 mins TOTAL TIME: 1 hr. 30 mins CAL/SERV: 1023

INGREDIENTS FOR REMOULADE: 1 scallion, white and light green parts finely chopped 1/2 c. mayonnaise 2 Tbsp. finely chopped dill pickles 2 tsp. drained capers, coarsely chopped 2 tsp. drained prepared horseradish 1 tsp. Creole or stone-ground mustard 1 tsp. finely grated lemon zest 1/2 tsp. hot sauce

INGREDIENTS FOR BURGERS: 1 1/4 lb. shrimp, tails removed, peeled, deveined 1/2 small red or green bell pepper, seeds and ribs removed, chopped 1 scallion, chopped 2 Tbsp. packed fresh parsley leaves 4 tsp. cornstarch 1/2 tsp. garlic powder 1/4 tsp. black pepper 1/2 tsp. hot sauce, plus more for serving Kosher salt 1 1/4 tsp. paprika, divided 1/2 tsp. cayenne pepper, divided 1/3 c. buttermilk 3/4 c. cornmeal Vegetable oil, for frying (about 2 c.) 4 brioche buns, split Shredded iceberg lettuce, tomato slices, and dill pickle slices, for serving

Step 1: Combine the scallion, hot sauce, horseradish, mustard, pickles, capers, lemon zest, and mayonnaise in a medium-sized bowl. Chill the bowl and cover it until you're ready to use it.

DIRECTIONS FOR REMOULADE:

Step 2: Prepare Ahead: Remoulade may be prepared up to five days in advance. Store in the refrigerator.

Step 1: Pulse the bell pepper, scallion, parsley, cornstarch, garlic powder, black pepper, hot sauce, 1/4 tsp salt, 1/4 tsp paprika, and 1/4 tsp cayenne in a food processor for 4 to 6 pulses, or until a chunky paste forms.

DIRECTIONS FOR BURGERS:

Step 2: Form the shrimp mixture into four 1/2-inch-thick patties with wet palms. After transferring to an airtight container, cover it, and chill it for at least one hour or up to overnight, or until it becomes very cold.

Step 3: Fill a small basin with buttermilk. Mix cornmeal, 1/4 teaspoon cayenne, and the remaining 1 teaspoon paprika in a separate shallow basin. Add salt for seasoning.

Step 4: Dip each patton individually into the cornmeal mixture and then the buttermilk, allowing any excess to fall off. Repeatedly dipping patties into cornmeal mixture, gently pushing to stick. Place the patties onto a platter.

Step 5: Pour oil into a large, heavy pot until it is about 1/2" deep. Bring the mixture to a shimmering medium heat. Cook patties in batches, flipping once, for one to two minutes on each side, or until golden brown and cooked through. Place patties on a platter lined with paper towels.

Step 6: Place lettuce, tomato, patties, pickles, and more spicy sauce on top of the bottom buns, if preferred. Spread remoulade generously over the cut sides of the top buns, then close the burgers.

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