Friday night, after a long week, a casual dinner was in the works. Having caught a recent episode of Rachael Ray’s 30-Minute Meals, her Spicy Shrimp Burgers sounded like a perfect choice. We usually open up the coffee table, spread out a feast of munchie food, get comfy on the floor and pop in a movie – a perfect way to end the week. The movie? Music and Lyrics with Drew Barrymore and Hugh Grant. Cute, and definitely a rentable.
In making the burgers, half of the shrimp is pulsed in the food processor, and the other half are left whole, so there is definitely shrimp in every bite. With just a few other ingredients, it makes for a healthy meal that is unique. Topped with a chili sauce and served on a toasted English muffin, this one is definitely worth repeating.
Spicy Shrimp Burgers
Recipe courtesy Rachael Ray
1 pound raw peeled and deveined small shrimp
1 celery stalk with green, leafy tops, coarsely chopped
1/2 small to medium yellow skinned onion, coarsely chopped
1/2 green bell pepper, seeded and coarsely chopped (I skipped)
1 clove garlic
A handful parsley leaves
1 tablespoon all-purpose seafood seasoning, found near fish department (recommended: Old Bay)
1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce (recommended: Tabasco)
1 lemon, zested
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 English muffins, sandwich size plain or sour dough flavor (use regular size; sandwich size too big)
1/4 cup mayonnaise or reduced fat mayonnaise
1/4 cup chili sauce or salsa or taco sauce
Butter or Boston lettuce leaves
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.