Shrimp Sliders

Shrimp Sliders

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by Heidi Billotto

WCNC.com

Posted on April 25, 2013 at 12:26 PM

For the shrimp burgers:
1 lb. fresh uncooked shrimp, peeled, rinsed and drained
¼ cup real mayonnaise
1 local egg yolk
dash of hot pepper sauce
1 Tbsp. Whole grain mustard
1 Tbsp. lemon juice
panko crumbs
your favorite two bite rolls or  biscuits

Toss shrimp lightly in mayonnaise, egg, hot pepper sauce, mustard and lemon juice.  Gently shape mix into patties and roll in panko crumbs, flatten slightly. Place on a parchment lined baking sheet. Bake in a preheated 375 degree oven about 20 minutes or until lightly browned.
Serve on small rolls or biscuits dressed with a bit of spicy aioli and then topped with Tega Hill Farms micro greens

For the spicy aioli:
1 cup real, low fat or fat free mayo (or you can make your own mayo)
1 clove fresh or roasted garlic (optional)
1 tsp. hot mustard
¼ cup lemon juice
zest of 1 lemon
1 Tbsp. sweet smoked paprika
sea salt and pepper to taste
Blend together; adjust seasonings to suit your tastes.
 
The aioli recipe with your own mayo:
2 whole local eggs
1 cup lemon infused olive oil
1 tsp whole grain mustard
zest of 1 lemon
1 Tbsp. sweet smoked paprika
sea salt and pepper to taste
Place the eggs in a food processor with mustard. With the machine running, drizzle the olive oil through the feed tube until the mixture becomes thick and emulsified. Fold in the lemon zest and paprika. Adjust seasonings to taste. Use in the shrimp cake mixture and then fold in the roasted garlic to use in the aioli topping.


 

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