Shrimp Burgers - A coastal delight
By The Rope
To get a better understanding of the shrimping industry, try the link below to another great hub
- Wild American Shrimp
Did you know that many of the shrimp sold in US stores and restaurants are actually imported from other countries? Many foreign companies raise shrimp in ponds, and are able to send massive quantities of these...
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An intriguing concept but it sounded a little left field for me to try at first. I’m really glad I finally gave in.
My kitchen is privileged to be the recipient of some great recipes from an established restaurant that long ago went out of business. Times changed, the shrimping industry changed, family members died, etc. so it’s wonderful that the recipes survived and live on today for us to enjoy. The restaurant was the town’s answer to “fast food” and boasted of all types of shrimp dishes as well as home churned ice cream made at the hand of family members. I really wish I had been here at that time but I’ve learned to make most of the recipes and the family members agree that they are just as good as they remember from the restaurant. What a wonderful joy for me!
Growing up in a mountainous area, we only saw shrimp that was boiled or fried and it was a treat that only came around a couple of times a year. Living, as I do now, in a coastal town that thrives on local products – especially shrimp – is a delight. Here individuals go out and haul in nets of shrimp to feed their families. Neighbors and family come together to prepare the shrimp for freezing and do everything from separating them by size to de-veining them and butter-flying the shrimp for frying later. Shrimp burgers must have been designed to use the shrimp that were too small to use in other ways.
If the burgers are prepared and served per the recipe below, they are delicious and certainly an unexpected delight for everyone. My friends are constantly attempting to wrangle an invitation for this dinner - serve them with coleslaw and baked beans or bean salad and you've got a filling, fun meal that isn't really that expensive. (A cup and a half of diced shrimp is only about 10 to 14 shrimp depending on the size.)
Shrimp Burgers
1 cup of flour
1 teaspoon baking powder
½ teaspoon salt
2 eggs
2/3 cup milk
1 tablespoon shorting
1 1/2 cup diced boiled shrimp
grated onion (approximately ¼ cup)
2 datil peppers (diced)
1 teaspoon lemon juice
Mix all together and fry batter in hot oil (I use poached egg forms to keep each burger from spreading too far).
Serve on a toasted bun with tarter sauce and green leaf lettuce and serve immediately for best taste.
Three Notes:
*** 1 cup of self rising flour can substitute for the first three ingredients
*** 2 jalapeno peppers can substitute for the datil peppers (more about those later)
*** I've been known to add more diced shrimp if I don't think it looks like enough so feel free to throw in a few more if you'd prefer.
Bon Appetite’
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Comments
I like this and i'm sure its healthier than a beef burger. Thanks for the Recipe - first i've heard of a Shrimp Burger. :)
I have to try this
DrC - I promise you won't be disappointed. I'm the only one we've heard of still making them from this recipe and folks are always inviting themselves over when I make them.
Lady E - I'd never heard of them either and was reluctant to try them but WOW! If you like shrimp, this is a great addition to your collection of recipes. As for healthy, doubt it, since they are basically like big puffed up pancakes with stuffed with shrimp then topped with artery clogging tarter sauce but ymmmm they are so good.
Shrimp burgers! You've got to be kidding me! There is a God!
CA- you are so right! Once I tried them...
I gotta try these - they sound great!
Thanks Habee - I certainly think they are...
The shrimp burgers sure sounds delicious, that is a new twice for me. Instructions look simple enough, so I am going to try it out and give you a feed back.
Oh, this is FANTASTIC! Thanks for sharing this culinary delight -- I'm having repeat guests too! lol Now, where can I get my hands on some crawdads? Been missing those for years!
Leop - looking forward to hearing how they turn out for you!
Beth - Glad you found them! Crawdads?! Okay, I'm going to have to get my head around this before I jump in as you can see from the above, I'm a little slow on the uptake. But I'm sure if you love them they must be great!
yum, yum yum, will try this one, it seems nutritious wow, am hungry now Rope, thanks for this recipe...have a good day always,
wow looks very tasty..mouth watering.. thanks for the recipe.
This sound delicious.... Reading this at midnight and now Im hungry...lol...
Those crawdads sound good too Beth. I remember going out with friends one time when I was about 16. We would reach in the holes under the creek banks and pull them out. We caught about 150 of them in an afternoon and then took them home and boiled them. Served up with corn on the cob and twice baked potatoes.... It was one of the best meals I have ever had
I think this is going to be my new favorite dish! Thanks for sharing, I can't wait to try it!
Sounds really good. What the heck is a datil pepper?
RM - :)
In your "neck of the woods" try substituting a jalp'o. Datils are a distinctive taste and I'll be happy to send you some if you want. Can you get puerto rican peppers?
Sounds great. I'll copy the recipe as we are real shrimp lovers.
Pam, the recipe is from the predecessor restaurant of "O'Steen's" on Anastasia Island. Hope you like it. I've got the homemade tartar sauce recipe as well, didn't post as the peppers are only available here but I'll send it if you're interested. Bon Apetite'
As a big shrimp lover I have to give this a go...Would it make any difference if I put the shrimp and the batter mix in a blender..? I like the idea of using poached egg cups for cooking...Thanks for this...Larry
Larry,
I, personally, think it would change the texture and the preception of the flavor. Part of the interest is biting into the actual shrimp itself. When I chop them, I do so in pieces about the size of half your little fingernail. But I'm kind of stuck on trying a recipe the way I get it first, then making changes once I understand the intent of the recipe. That's just me though! certainly you could try your own version.
Good Luck! By the way, noticed you are in AZ, go for the smaller shrimp not the giant ones, they tend to have less flavor than the smaller ones. Try to get US shrimp if possible. Those that are imported from Thailand, etc also tend to be bland by the time they reach us here.
The Rope. Hi. What a fabulous recipe, which I am going to try very soon, these burgers sound absolutely delicious. We buy Prawns in season,as soon as the prawn boat docks in the seaside town of Lakes Entrance, Vic. they are beautiful. Thank you so much for sharing your hub with us. :) :)
scarytaff 2 years ago
Congratulations on your 30. Thanks for the recipe.