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Tag Archives: shrimp

New Recipe: Shrimp Burgers with Chipotle Mango BBQ Sauce

8 Aug

I’m not sure why, but every time shrimp is involved in a meal, I think “OOOh, classy.” Shrimp Scampi. Shrimp Cocktail. Shrimp Fajitas… all things shrimp seem to “dress up” a meal.

I could have made a burger for dinner, which would have been great. However, to make a burger blog posting, it’s really gotta be unique and rock your socks off.

Then I had my “Ah-ha” moment and thought Shrimp Burgers would be a great variation to your everyday burger recipe. Since it was Monday, I didn’t want to spend all night in my kitchen making dinner. If you have a good blender or food processor, this meal will come together very easily.

The second best thing about a burger are the toppings. I didn’t want to go over board since I was using shrimp as my burger….but i didn’t want to go the easy route and top it with just mayo. I thought a citrus and spicy BBQ sauce would be a great thing to try out with this recipe…and of course, top it all off with some avocado. I really think avocado is the new bacon. It makes everything better.

The shrimp patties have a shrimp cake texture. If you’re looking for an alternative appetizer to a crab cake, this recipe would definitely work.

If you make the Chipotle Mango BBQ Sauce, you’ll have a lot of sauce left over. It’s awesome, so you’ll want to use it again. It would be great to put on some chicken or pork… or you could add some greek yogurt to it and it could be used as a salad dressing. Trying using it as a sauce for a pizza or spice up a taco. It’s pretty versatile and just different enough to make people ask, “whats in this sauce??!!!”

So go ahead and “class up” your everyday burger…. I promise you’ll love it!

Shrimp Burgers & Chipotle BBQ Sauce, makes 4-6 burgers

  • 1 lb uncooked, deveined shrimp (remove tails)
  • 2 celery stalks, chopped
  • 1/2 onion, chopped
  • 1 red pepper, chopped
  • Handful of parsley leaves
  • 1 garlic clove, smashed
  • 1/2 tsp. cayenne red pepper
  • Zest of 1 lemon
  • 1/2 cup panko bread crumbs
  • Burger Buns
  • Chipotle Mango BBQ Sauce (recipe to follow)
  • 1 avocado, sliced

Directions:

  1. In a food processor or strong blender, add 1/2 of the shrimp. Blend until the consistency is like a paste. Transfer shrimp to a bowl using a rubber spatula. Add the rest of the shrimp to the bowl.
  2. Add all of the veggies, garlic and parsley to the blender/food processor. Pulse until the mixture comes to a fine chop. Add it to the shrimp bowl.
  3. Add cayenne pepper and zest to the shrimp bowl. Give it a good stir. Season with salt & pepper. Add in the panko crumbs. Panko will help the burger mixture to firm up.
  4. Make 6 burger patties and add olive oil to a warm skillet. Cook burgers 3-4 minutes per side.
  5. Toast your burger buns and top with Chipotle BBQ Sauce. Add burgers and avocado.

Chipotle Mango BBQ Sauce, makes 2 cups

  • 2 mangos, chopped
  • 2  chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce
  • 1/2 cup ketchup
  • 1/2 cup apple juice
  • 1/4 onion, chopped
  • 4 cloves garlic, smashed and peeled
  • Juice from 1/2 lemon
  • 2 Tablespoons unseasoned rice vinegar
  • 2 Tablespoons brown sugar
  • 1 Tablespoon canola oil
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Directions:

1. Put all ingredients in the blender. Blend until smooth. Add sauce to a sauce pan and cook for 10 minutes.

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Coconut Curry with Shrimp

31 Jul

I was planning on making this meal on Friday night. It didn’t happen. I pigged out at our mexican fiesta at work. It was too authentic to pass up…and it didn’t help all of the ladies who work in our packing house were pushing what they made in my face. I couldn’t turn them down. That would be rude.

So here I am on Monday night and I must say my dinner was pretty awesome. I love making food I’d order at a restaurant at home. This coconut curry was so goooood. I would have have had a second helping but I really wanted left overs for lunch tomorrow.

This recipe has a couple of secrets.

  1. Instead of using your everyday veggie oil, use coconut oil. It will give the curry a deeper coconut flavor than just using coconut milk.
  2. Don’t be afraid of spice. Store bought Thai curry pastes aren’t always hot (as I would like!). If you don’t have Sriracha Sauce in your fridge, this is a time to buy some. Adding Sriracha to this curry adds some wonderful heat without being overpowering.
  3. Don’t forget the lime wedges!! A little squirt of citrus is a game changer.

One of the best things about making carry out food at home is you have the power to add what you want. You get to pick the veggies, how much of a spicy kick you need, if you want salt… If you think curry comes best in plastic Tupperware, make this recipe and bring it work with you for lunch the next day. 🙂

Coconut Curry with Shrimp, 4 servings

  • 1 tablespoon coconut oil
  • 2 tablespoons(or more) Thai curry  paste
  • 5 scallions, thinly sliced, white and pale-green parts and dark-green parts
  • 3 garlic cloves, thinly sliced
  • 1-inch piece peeled ginger, thinly sliced
  • 6 cups mixed 1/4-inch-thick sliced vegetables (I used 2 sweet potatoes, 1 red pepper, 1 green pepper and 3 carrots.)
  • 2 lemongrass stalks, bottom third only, tough outer layer removed,  bruised with the back of a knife or a rolling pin
  • 2 cups (or more) chicken broth or vegetable  stock
  • 1 13 1/2-oz. can light unsweetened coconut milk
  • Sriracha Sauce, use as much as you can handle
  • 1/2 lb uncooked shrimp, peeled and deveined
  • 5 torn basil leaves plus more for garnish
  • 1 tablespoon (or more) fish sauce (such as  nam pla or nuoc nam; optional)
  • Kosher salt
  • Steamed rice  (optional)
  • Lime wedges

Directions:

1. Heat coconut oil in a large pot over medium heat. Add 2 Tbsp. curry paste and cook,  stirring, until fragrant, about 1 minute. Add scallions, garlic, and ginger. Cook, stirring often and reducing heat if  necessary to prevent browning, until softened, about 4 minutes.

2. Increase heat to  medium; add vegetables (I waited to add sweet potatoes, didn’t want them to get too mushy) and lemongrass. Cook, stirring occasionally, until  vegetables are just beginning to soften, 5–10 minutes. Add broth and coconut  milk (add additional broth if needed to cover vegetables) and bring to a simmer.

3. Add sweet potatoes (if you’re using them) and torn basil. Simmer for about 10 minutes.  Add 1 Tbsp. fish sauce, if desired. Season to taste with salt or more fish sauce or Sriracha for extra flavor and spice, if  desired.

4. Add shrimp. Cook until shrimp have turned pink on both sides, about 5 minutes. Garnish with basil leaves. Serve with rice and lime wedges for squeezing over.