Tuesday, September 24, 2013

These totally fell apart, but tasted really good

Under that sea...Under the sea..okay enough of that.  I have made shrimp burgers in the past, they seem to be a trend of Rachael Ray's (not that I mind cause it is nice to eat a burger and it not be a hamburger).  There isn't too much prep work in this burger, and they don't take long to make.  They are super spicy and I couldn't figure out how to make them stick together.  So, instead of burger patties we had taco type meat (though some if did stick together).

Shrimp Fajita Burgers
(makes 4 burgers)

1 1/2 pounds raw medium shrimp, shelled and deveined, tails removed
1 tablespoon of chili powder (half a palm full)
1 tablespoon Old Bay or other seafood seasoning (half a palm full)
Several drops of hot sauce, such as Tabasco
2 to 3 tablespoons fresh thyme leaves
1 teaspoon coarse black pepper
Zest and juice of 1 lemon
A handful of fes flat-leaf parsley leaves
1 celery rib, chopped (no thanks)
1 garlic clove, smashed out of its skin
2 tablespoons EVOO (twice around)
1 package of large flour tortillas, warmed and passed at the table

Heat a large skillet over medium-high heat.

Place half of the shrimp in the food processor bowl with the chili powder, Old Bay seasoning, hot sauce, thyme leaves, black pepper, lemon zest and juice, parsley, celery, and garlic.  Process the mixture for 1 minute to combine.  Transfer the mixture to a bowl.  Chop the remaining shrimp and fold into the ground shrimp.  Add the EVOO to the skillet.  Mound a quarter of the shrimp mixture into the scoop at a time and transfer it to the hot pan.  Use a fish spatula to gently press the shrimp mixture into patties and fry them for 5 minutes on each side or until firm and opaque.

Not a bad dish!  

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