Shrimp Burgers with Remoulade

INGREDIENTS  

• 1¼ pounds small raw shrimp, peeled and de-veined
• 6 or 8 T. fine bread crumbs or panko bread crumbs
• 1 egg, lightly beaten
• 2 T. chopped green onions
• 1 T. mayonnaise
• Salt and cayenne, to taste
• olive oil for pan-frying

DIRECTIONS  

1. Pat the shrimp dry with paper towels. Put the shrimp in a food processor and pulse to chop (not puree).
2. In a bowl, combine the shrimp, 6 tablespoons of the bread crumbs, the egg, green onions and mayonnaise. Season with salt and cayenne. Toss to blend. The mixture should clump together. If not, add more bread crumbs. Cover and chill in the refrigerator for at least 1 hour.
3. Form the shrimp mixture into 4 patties, each about ¾-inch thick. Brush a cast-iron skillet or non-stick skillet with olive oil and heat over medium heat. Put the patties, 2 at a time, in the hot pan and top with a lid. Cook until golden and firm, about 6 minutes total, turning once.
4. Transfer the patties to the toasted bread and garnish with the remoulade sauce to serve.

For the remoulade: 

• ⅓ cup mayonnaise
• 1 T. ketchup
• 1 T. Creole mustard
• 2 t. prepared horseradish
• 1 T. fresh lemon juice
• 1 T. minced green onions
• 2 T. minced flat-leaf parsley
• 1 T. minced celery
• 1 t. Worcestershire sauce
• Salt, freshly ground black pepper and hot sauce, to taste

1. Combine all the ingredients in a small mixing bowl and whisk to blend. Cover and refrigerate for at least one hour before serving.

Recipe Author: The Times Picayune