Spicy Shrimp Burger Wginger Mayo Cocktail Sauce Recipes

SHRIMP BURGERS WITH OLD BAY MAYO

Steps:

• For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.
• Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.
• For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.
• To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.

SPICY SHRIMP BURGER W/GINGER MAYO COCKTAIL SAUCE

Steps:

• 1. In a food processor, add cilantro leafs, garlic, green pepper and onion, pulse lightly to combine. Then add shrimp to food processor and pulse until coarsely chopped.
• 2. Remove shrimp mixture from food processor and place in a large bowl; add panko bread crumbs, old bay seasonings, dill, ginger, and mayo blend well. Then add salt, pepper and red pepper flakes.
• 3. Form shrimp burgers - with a large ice cream scoop or large spoon, place mixture in your hands and form 6 - ½" thick Patties and place them on a parchment paper lined baking sheet. Place burgers in the refrigerator and let chilled for about 10 - 15 minutes.
• 4. While burgers are chilling, in a small bowl add ½ cup of mayo, parsley, ginger paste and cocktail sauce and mix well.
• 5. In a large nonstick skillet, over medium heat add olive oil and place 3 patties in pan and cook until golden brown on one side, then turn over and cook the other side. Repeat the process for second batch of patties. Cooking process should take about 15 - 20 minutes. After cooking place burgers on a plate and keep warm.
• 6. Place Kaiser rolls in toaster oven and toast lightly if desire. For each burger, place one butter lettuce leaf on bottom bun, add shrimp burger, thinly sliced red onions and top it off with ginger mayo cocktail sauce then crown burger with top bun. Round out the meal with fries, chips or potato salad. Enjoy

SPICY GINGER SHRIMP COCKTAIL

Steps:

• Make the cocktail sauce: Combine the chili sauce, chutney, cilantro, ginger and lime juice in a small bowl. Refrigerate 30 minutes.
• Meanwhile, make the shrimp: Remove the lime zest with a vegetable peeler and transfer to a pot, then squeeze the lime juice into the pot and add the squeezed limes. Add the ginger, cilantro stems, coriander, fennel, cumin, peppercorns and 2 quarts cold water. Cover and bring to a simmer; cook over low heat, 15 minutes. Add the shrimp, cover and remove from the heat. Let sit until just cooked through, 6 to 7 minutes.
• Drain the shrimp and transfer to a bowl of ice water; let sit until cold. Drain and pat dry. Serve with the cocktail sauce.

SPICY SHRIMP BURGERS

Steps:

• Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.
• Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.
• Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place.

SUPER SPICY SHRIMP COCKTAIL SAUCE

Steps:

• Combine all ingredients.