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Gulf Coast Shrimp Remoulade Burger

The succulent seafood and the piquant Creole and Cajun flavors of South Louisiana combine to make some of the worlds most decadent cuisine. But, Louisiana gets as hot as her pepper sauce in the summertime. So, to cool things down try a Gulf Coast Shrimp Remoulade Burger at your next summertime barbeque or tailgating party. The tangy ingredients of a remoulade sauce are combined with beef for a full flavored patty while the cool, smooth shrimp spread, ripe tomatoes and butter lettuce offer a light tasting burger that leaves you wanting just one more bite…y’all enjoy!


Shrimp Spread:
2 lbs. fresh Gulf Coast shrimp (peeled and de-veined)
1/4 teaspoon salt 2 teaspoons Liquid Crab and Shrimp Boil
2 teaspoons Sutter Home Chardonnay
8 oz. cream cheese, softened
1/2 cup mayonnaise 
1/4 cup chopped green onions (green tops only)
Juice of one lemon
1/4 teaspoon Louisiana Hot Sauce
1/2 teaspoon Worcestershire
Remoulade Sauce (for seasoning patties):
4 tablespoons lemon juice
4 tablespoons vinegar
4 tablespoons Creole mustard
4 tablespoons horseradish
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 cup chopped green onions
2 lbs. ground chuck (preferably 80/20) remoulade sauce (see above for ingredients)
1/2 cup plain bread crumbs
Vegetable Oil (for brushing on grill rack)
8 Bibb lettuce leaves
2 large ripe tomatoes
6 soft round bakery rolls
Salt to taste Pepper to taste


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat. To prepare shrimp for shrimp spread, peel and de-vein shrimp then place a single layer of shrimp in foil packet and season with salt. Combine liquid crab boil with Chardonnay, pour over shrimp then seal packet for steaming on grill. Place foil packet on grill for 5-7 minutes. Remove from grill, and pour contents of packet into small bowl and set aside to cool. To prepare shrimp spread, combine cream cheese, mayonnaise, chopped green onions, lemon juice, hot sauce and Worcestershire in a medium sized bowl and set aside. To prepare remoulade sauce, combine lemon juice, vinegar, Creole mustard, horseradish, salt, black pepper, paprika, cayenne pepper and green onions in medium size bowl and whisk together. To prepare patties, place ground chuck in large bowl and incorporate prepared remoulade sauce and bread crumbs. Mix together and form into six patties. Brush the medium-hot grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, approximately 5 minutes on each side for medium. While patties are cooking, prepare 8 Bibb lettuce leaves and 8 tomato slices. Drain shrimp, chop coarsely and add to spread mixture. Prepare rolls for grilling by cutting in half. When patties are ready, remove from grill and place prepared rolls on edge of grill, cut side down, to toast lightly. When rolls are toasted, remove from grill and coat each cut side with shrimp spread, using all of the mixture evenly between the twelve sides. Place a patty on each bottom roll, then top with lettuce leaf and tomato slice and season tomato with salt and pepper. Carefully place the top roll on top of the seasoned tomato slice and serve. Makes 6 burgers.


The key to this recipe is using good fresh shrimp caught right in the coastal waters of Louisiana (or her neighboring gulf coast states). Season them well and keep them tender by steaming just long enough to turn them pink and then chop them coarsely enough to be able to get a good bite! Please note that, in South Louisiana, remoulade sauce is typically served as a dipping sauce for boiled shrimp. The sauce has a mayonnaise (or egg and oil) base ingredient. Only the flavorful essence of the remoulade is used in this recipe and when made as directed would not be suitable for use as a dipping sauce unless the base ingredient was incorporated.