Shrimp Po'Boy Burgers with Remoulade
Servings: 2 people
Equipment
- Nonstick Skillet
- Nonstick Cookie Sheets
- Zester
Ingredients
Remoulade Sauce
- 1/4 cup mayo
- 2 tbsp sour cream
- 2 tsp dijon mustard
- 2 cloves garlic, minced
- 3/4 tsp smoked paprika
- 1/2 tsp onion powder
- 2 tsp horseradish sauce
- 1/2 tsp Old Bay seasoning
- 1 tsp lemon juice
- 1 green onion, sliced thinly
- pinch of salt and pepper
Shrimp Burgers
- 1/2 lb peeled, deveined, tail-off shrimp, chopped finely
- 4 cloves garlic, minced
- 2 small green onions, sliced thinly
- zest of 1/2 lemon
- 1 egg
- 1 tsp Old Bay seasoning
- 1/2 tsp smoked paprika
- 1/2 cup Italian seasoned panko breadcrumbs
- 1 tsp dijon mustard
- 2 tbsp parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter, melted
- 2 buns
- coleslaw, for serving
Instructions
Remoulade Instructions:
- Toss all ingredients in a mixing bowl. Mix thoroughly. Chill until ready to serve.
Burger Instructions:
- Mix all ingredients except for the last four in a large mixing bowl. Make sure all ingredients are evenly distributed and well mixed. Form into two equal sized patties.
- Heat oil in a nonstick pan over medium-low heat. Preheat oven to broil.
- When oil is sizzling, place shrimp burgers in the oil carefully. Cover. Cook 5-6 minutes. While shrimp patties cook, open up burger buns and brush melted butter onto both the top and bottom of each bun.
- Flip and re-cover cooking the other side another 5-6 minutes or until the patties reach an internal temperature of at least 145 degrees. If the burgers brown too quickly or begin to burn, reduce the heat. While shrimp finishes cooking, broil burger buns buttered side up for 1-2 minutes to toast them.
- Once shrimp patties are done, spread remoulade sauce on bottom bun, then place the shrimp burger on top, followed by the coleslaw. Serve with remaining coleslaw, remoulade sauce for dipping and any sides of your choice.
- Enjoy!