Rock Shrimp Burgers With Wasabi Mayo George Duran Recipes

ROCK SHRIMP WITH SPICY CREAMY SAUCE

Steps:

• Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.
• In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.
• Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.
• In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions.

ROCK SHRIMP BURGERS WITH WASABI MAYO - GEORGE DURAN

Steps:

• For the Wasabi Mayo:
• Mix all the ingredients together. Taste and adjust the seasoning.
• Cover and refrigerate until ready to use.
• For the Rock Shrimp Burgers:
• Process half the shrimp with the egg.
• Coarsely chop the remaining shrimp and put it into a bowl.
• Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste.
• Divide the mixture into 4 portions and form them into patties.
• Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.)
• To serve:
• Place a burger onto a bun. Top with a slice of tomato and some Wasabi Mayo.
• Cover with the bun top and serve.
• For mini-burgers:
• Prepare the buns by cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter.
• Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed.
• Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side.
• Place a shrimp burger onto a mini-bun.
• Top with a slice of cherry tomato and some Wasabi Mayo.
• Cover with the bun top and secure them with a toothpick.

GARLIC SHRIMP WITH WASABI MAYONNAISE

Steps:

• Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
• Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
• When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
• Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
• Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
• I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
• Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.