Ingredients: |
Ingredients: 1 1/4 lb. unpeeled, medium size raw shrimp (31/40 count)
vegetable cooking spray
1 large egg, lightly beaten
1 Tbsp. mayonnaise
2 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. ground pepper
3 Tbsp. finely chopped celery
2 Tbsp. chopped green onion
1 Tbsp. chopped fresh parsley
1 1/4 cups crushed cornbread crackers (about 1 sleeve or 24 crackers)
4 Kaiser rolls with poppy seeds, split
Sweet and Sour Tarter Sauce
4 Bibb lettuce leaves
Garnish: grilled lemon halves
Sweet and Sour Tartar Sauce:
1 cup mayonnaise
2 Tbsp. chopped fresh parsley
2 Tbsp. horseradish
1 1/2 tsp. Cajun seasoning
1 1/2 tsp. lemon juice
1/4 tsp. paprika
Stir together all ingredients in a bowl. Cover and chill 30 minutes to 24 hours.
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Directions: |
Directions:
Peel and devein shrimp. Cut into thirds. Line a 15 X 10 inch pan with foil. Coat with cooking spray. Stir together egg and next 4 ingredients until blended.; stir in celery, green onion, and parsley. Fold in cracker crumbs (mixture will be very thick). Shape into 4 (4 inch wide, 1 inch thick) patties. Place on prepared pan. Cover and chill1 to 24 hours. Transfer to freezer and freeze 30 minutes. Coat cold cooking grate of grill with cooking spray and place on grill. Grill burgers covered on medium high heat 4 to 5 minutes, until they lift easily from cooking grate using large spatula. Turn burgers and grill 4 to 5 minutes until shrimp turn pink and burgers are cooked through and lightly crisp. Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with Sweet and Sour Tarter Sauce and lettuce. Garnish if desired.
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