Recipe(tried): Emeril's Crispy Shrimp Burger and Tartar Sauce

With DH out of town, I was getting tired of eating the leftovers from a roasted chicken. I decided that I would make myself something with what I had in the house rather than going out and getting ingredients for something. I had a half pound of frozen cooked shrimp, and some hamburger buns so I decided to try Emeril's Crispy Shrimp Burgers. (I skipped the step where the shrimp is cooked before forming the burgers since the shrimp was already cooked). I also had some Hellman's tartar sauce so decided not to make that. I quartered the recipe below which made two burgers. I had one last night and the second one, I reheated in a small skillet lightly sprayed with canola oil, for lunch today. Today, I decided to add a slice of Harvarti cheese to make it a cheese shrimp burger. I also sprinkled the Hellman's tartar sauce with some Texas Pete's hot sauce. I have to say that the addition of those two things "kicked this burger up another notch." I'm sure that if I had made Emeril's tartar sauce it would have been more amazing, and there probably would have been no need for the Texas Pete's since his sauce calls for cayenne. Give it a try - it is a delicious recipe. Tonight, for dinner, I'll reinvent the leftover roasted chicken:-)

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CRISPY SHRIMP BURGER
Source: Every Day's A Party by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999
Makes 8 servings

1 tablespoon unsalted butter
3/4 cup chopped yellow onions
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 1/2 teaspoons salt
3/4 teaspoon ground cayenne pepper
2 pounds medium-size shrimp, peeled, deveined, and chopped
2 teaspoons chopped garlic
1/4 cup chopped green onions or scallions (green part only)
2 large eggs plus 1 egg, beaten, divided use
2 cups fine dried bread crumbs, divided use
1/2 cup unbleached all-purpose flour
2 teaspoons Creole Seasoning (recipe follows)
2 tablespoons water
1/4 cup vegetable oil
FOR SERVING:
8 hamburger buns, toasted
1 recipe Tartar Sauce (recipe follows)*
Shredded lettuce
Sliced vine-ripened tomatoes

In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes.

Add the shrimp and cook, stirring, for 3 minutes.

Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties. Set aside.

Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly.

Heat the vegetable oil in 2 large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. Drain on paper towels.

TO SERVE:
Spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.

*If using the Tartar Sauce recipe, prepare at least 1 hour before serving.

EMERIL'S ESSENCE CREOLE SEASONING
(also referred to as Bayou Blast)
Makes 2/3 cup

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

TARTAR SAUCE
Makes: about 1 1/4 cups

1 large egg (pasteurized or egg product)
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley leaves
2 tablespoons chopped green onions or scallions (green part only)
2 teaspoons drained sweet pickle relish
1 cup vegetable oil
1/4 teaspoon cayenne
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt

Put the egg, garlic, lemon juice, parsley, green onions, and relish in a food processor or blender and process for 15 seconds. With the motor running, pour the oil through the feed tube in a slow steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.