RECIPES: Recipe Details
SHRIMP 'N CHIPS BURGERS WITH GREMOLATA MAYONNAISE ON ONION ROLLS
This is a great American burger because most Americans love shellfish.
We are no exception, but we are so land-locked that we have to get our fresh seafood from our supermarket fish counters or vendors who bring fresh shellfish up from the gulf. If not available there is fresh-frozen shrimp in the supermarket frozen foods aisles.
6 tablespoons fresh basil leaves, coarsely chopped
6 tablespoons fresh parsley leaves, coarsely chopped
2 cloves garlic, peeled and quartered
1 fresh lemon (divided use)- 2 teaspoons grated lemon rind used in Gremolata Mayoonaise and 2 tablespoons fresh squeezed lemon juice used in burgers
1/4 cup mayonnaise
SHRIMP 'N' CHIPS BURGERS:
1-1/2 lbs. fresh ro fresh-frozen, peeled and cleaned shrimp
2-1/2 cups kettle fried, lightly salted potato chips, crushed into 1-1/2 cups crumbs
1/2 teaspoon lemon pepper
1 teaspoon Old Bay Seasoning
*2 tablespoons fresh-squeezed lemon juice (from lemon listed above)
1/4 cup minced sweet onion
Non-stick cooking spray
2 tablespoons Colavita Extra Virgin Olive Oil
6 leaves red or green tipped leaf lettuce, washed and patted dry
6 slices (1/4-inch thick each) fresh ripe, tomato
6 slices (1/4-inch thick each) green bell pepper rings
6 good quality onion sandwich rolls, split
First prepare Gremolata by combining basil, parsley, garlic and lemon rind in a bowl of a small food processor. Process for about 30 seconds, scrap down bowl and process again. Repeat procedure once more. Stir into mayonnaise in a small bowl.; cover and refrigerate.
Remove tails from shrimp and chop on a cutting board or place in a large food processor bowl and chop. Place shrimp in a large mixing bowl; add potato chip crumbs, lemon pepper, Old Bay Seasoning, lemon juice and onion; Toss to mix well. Divide shrimp mixture into 6 equal portions and form each portion into a round patty to fit rolls.
Brush gas grill racks with olive oil and heat to medium-high heat. Lightly spray one side of each burger with the non-stick cooking spray. Place patties, sprayed-sides-down, on prepared grill rack about four inches from heat source. Turn to medium heat .Spray tops of burgers lightly with non-stick cooking spray. Cook 5 minutes, turn burgers and continue cooking 5 minutes longer.
Wrap split onion rolls in aluminum foil and place on back of grilll to heat
Remove burgers to warm platter and onion rolls in foil (do not unwrap until needed)
Assemble burgers: Spread both cut sides of heated onion rolls with the Gremolata Mayonnaise, using all. Place a lettuce leaf on the bottom half of each roll, followed by a shrimp burger, a bell pepper ring and a tomato. Top with top half of roll, spread-sides-down. Secure with a long toothpick or small skewer inserted in centers of each burger. Serve at once. Serves 6.
I have my own herb garden in the summer. I grew the basil and parsley for my Gremolata Mayonnaise. These herbs are also available in the produce section of most supermarkets.