The weather is gorgeous and we have dragged the deck furniture out of the garage and sprayed it with a hose. What’s next? Grill some shrimp burgers, of course!
If my co-blogger Anne were here I am most certain that we would be thinking outside the bun and cooking up burgers that bring whole new levels of grilled goodness. And so, Anne, even though I’m going solo on this, you are my muse and here with me in spirit. WWAG? (What Would Anne Grill?) How about shrimp burgers? So this is inspired by the flavors of Baja, Mexico, near and dear to my heart!
I know, I know. You’re thinking “But shrimp should be skewered and lightly grilled with just a brush of some barbecue sauce at the end.” I like them that way, too.
But. If you have never tried shrimp made into a patty and then grilled, I say you haven’t experienced the fullness of grilled shrimp glory.
I pulsed the raw shrimp and some tilapia (you could use most any firm white fish, I think) and an egg and a little cornstarch for binder, and they held together nicely on the hot grill. One little trick to getting a crust on your shrimp burgers: spread a little mayo on the burgers just before grilling. This protects the delicate seafood whilst it cooks, and gives you a nice golden brown crust – enhancing the fishy grilled goodness.
The avocado aioli with a little raw garlic and jalapeno for some bite is a creamy burst of flavor – rich with a little heat. I literally ate this by the spoonful while I was making it. Yes, it’s that good.
Let the Summer Grilling Season Begin!
–posted by Donna
BAJA SHRIMP BURGER with Avocado Aioli
Makes 6 burgers
32 ounces uncooked shrimp, peeled and deveined
1 large egg
1 teaspoon garlic powder
2 teaspoons cayenne pepper sauce, divided
2 1/2 teaspoons salt, divided
2 tablespoons cornstarch
2 poblano peppers
1 large ripe Haas avocado
1/2 cup mayonnaise, divided
1 tablespoon lime juice
1 teaspoon lime zest
1 large jalapeno pepper, stem removed and diced
2 green onions, white and green parts thinly sliced
2 cloves garlic, minced
Some very thin cucumber slices
2 teaspoons chipotle chile powder
6 kaiser rolls or other soft rolls
2 tablespoons butter, melted
2 large ripe tomatoes, cut into 1/4 inch slices
Dice one half of the shrimp and set aside. Pulse the remaining half of the shrimp, egg, garlic powder, 1 teaspoon of cayenne pepper sauce, 1 teaspoon salt and cornstarch in a food processor just until shrimp is in very small bits but not pureed. Stir together with the diced shrimp. Form into 6 patties, 2/3 cup each, about 1/2 inch thick. Cover and chill for 20 minutes in a freezer.
Heat your grill to medium high heat – about 400 to 450 degrees. Char the poblano peppers on all sides until blackened. Place in a zip top bag and let sit for 20 minutes. Remove peppers and then wipe vigorously with a paper towel, until charred skin is removed. Remove stems and cut peppers in half lengthwise and scrape out seeds and pulp. Slice into 1 inch wide strips. Toss with 1/2 teaspoon of salt and set aside.
Blend in blender the flesh of the avocado, 1/4 of the cup mayonnaise, lime juice, lime zest, jalapeno, green onions, garlic cloves, 1/2 teaspoon of the salt and 1 teaspoon of the cayenne pepper sauce. Chill for at least 20 minutes.
Heat a large heavy bottom skillet on one side to medium high heat. Mix chipotle powder into remaining ¼ cup mayonnaise. Spread 1 teaspoon of mayonnaise mixture on one side of each of the shrimp patties. Cook patties in skillet, mayonnaise side down, for about 3 minutes, until golden brown on bottom side. Spread one teaspoon of mayonnaise on uncooked side. Flip patties over, and cook for another 2 to 3 minutes, until golden brown on the second sides. Remove from heat and cover loosely with foil.
Brush buns with melted butter and place buttered side down on skillet for a minute or two, until lightly toasted.
Sprinkle the tomato slices with 1/2 teaspoon of salt.
Assemble burgers as follows: 1 generous tablespoon avocado mixture on bottom bun, a single layer of the poblano strips to fit bun, shrimp patty, a single layer of the cucumber slices, slices of tomato to fit bun, 1 tablespoon of avocado mixture on top bun, placed down on top.
What else can you do with shrimp on a grill?