Tag: seafood
Shrimp Burger
Shrimp Burger
Let’s make one thing clear: the shrimp burger is not mutant a crab cake. The shrimp burger happens to be indigenous to the Crystal Coast of North Carolina. This succulent sandwich consists of shrimp, green peppers, garlic, and shallots pulsed in a food processor, then mixed with an egg, breadcrumbs, lemon juice, and creole seasoning. The mixture is formed into patties, then fried in butter; topped on a toasted bun with lettuce, tomato and either tartar or remoulade sauce.
Servings: 4 burgers
Equipment
- food processor
Ingredients
- 2 shallots chopped
- 3 garlic cloves
- 1/2 small green pepper chopped
- 2 tsp creole seasoning
- 1/2 lemon juiced
- 1 lb peeled and deveined shrimp tails removed
- 1 large egg
- 1/2 cup breadcrumbs
- 2 tbsp butter
- brioche buns toasted
- butter lettuce
- tomato sliced
- remoulade sauce
Instructions
- In a food processor, pulse the green pepper, shallots, and garlic until they are finely chopped.
- Add in the shrimp and pulse a couple of times until they are coarsely chopped.
- Scrape out the shrimp mixture into a bowl. Mix in the egg, creole seasoning, lemon juice, and breadcrumbs. Form into 4 patties.
- Melt the butter onto a griddle or skillet over medium heat. Place the patties on the griddle and cook for 4-5 minutes a side.
- Toast the buns on the griddle.
Assembly
- Spread remoulade sauce on both sides of the bun.
- Place a shrimp burger on the bottom half of the bun.
- Top with a slice of tomato and butter lettuce.
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Bengali Shrimp and Khodu Curry
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Bengali Shrimp and Khodu Curry
This is the first time I’ve ever cooked with a khodu; also known as a Bengali squash. I while it was labeled at the asian market as a squash, it is really a gourd. The khodu needs to be peeled and seeded before use. It kinda tastes like a slightly bitter green zucchini that absorbs up the curry gravy when simmered in it. This curry dish can be made with shrimp, any firm fleshed fish, chicken, or lamb. If you are having a hard time finding a khodu, substitute it with butternut squash, pumpkin, or sweet potatoes.
Servings: 4
Ingredients
- 1 small khodu(Bengali squash/bottle gourd) peeled, seeded, and cubed
- 4 tbsp vegetable oil
- 1/2 large white onion finely chopped
- 8 garlic cloves minced
- 1 1/2 tsp ground coriander
- 1 1/4 tsp ground cumin
- 1 tsp Kashmiri chili powder
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 1/2 cups water
- 1 tsp salt
- 1/2 cup cilantro chopped
Shrimp Seasoning
- 1 lb peeled and deveined shrimp 26/30 ct; tails removed
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp turmeric
- 1/4 tsp salt
Instructions
- Marinate the shrimp in the seasonings for 15 minutes.
- In a large wok over medium low heat, sauté the onions and garlic in the cooking oil for 5 minutes.
- Add in the spices. Cook for 10 minutes; stirring occasionally. Add a few tbsps of water at a time if the mix gets too dry.
- Add in the khodu; coating in the spice mixture.
- Pour in the water. Season with salt. Simmer covered over medium heat for 15 minutes.
- Add in the marinated shrimp. Cook for 3-4 minutes until the shrimp are cooked through.
- Turn off the heat and stir in the cilantro.
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Serve the curry over basmati rice.
New England Clam Chowder
Garnish with more crumbled bacon. Serve with oyster crackers.
Maryland-Style Crab Cakes
Maryland-Style Crab Cakes
Every time I go to Baltimore, I have to go to the Lexington Market and get a crab cake at Faidley’s Seafood. They’re spendy, but are considered to be some of the best crab cakes in the world. You can make crab cakes at home for a fraction of the price, all considering that good quality lump crab meat will cost you about $50 lb. But I guess getting 7-8 crab cakes for that much is better than paying $25 for just 1.
Ingredients
- 1 lb jumbo lump crab meat
- 20 saltine crackers crushed
- 1/2 cup mayonnaise
- 1 egg beaten
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tsp old bay seasoning
- 1/4 cup parsley chopped
- vegetable oil for frying
Instructions
- Mix together the mayonnaise, egg, dijon mustard, Worcestershire sauce, hot sauce, and old bay seasoning.
- Fold in the crab meat, along with the crackers and parsley.
- Form into 1/3 lb. cakes. Place on parchment paper and refrigerate for 1 hour.
- Heat up 1/4” of vegetable oil in a sauté pan over medium heat. Place the crab cakes into the pan.
- Fry until golden brown; about 4-5 minutes a side.
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Serve the crab cakes with a remoulade sauce, spicy mayo, or tartar sauce.