RECIPES: Recipe Details

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Spicy Coconut Shrimp Burger with Sweet Caramelized Plantains and Baby Greens

Tastes of the Caribbean are so alluring. Bring the exotic flavors of the islands to your home with this fresh and spicy tasting burger. I hope you enjoy this burger as much as my family and friends have.

Ingredients 

Ingredients
3/4 cup unsalted butter, softened to room temperature
2 teaspoons fresh garlic, finely minced
2 teaspoons fresh ginger, finely minced
7 1/2 teaspoons Seafood Seasoning – 5 teaspoons for the butter sauce, 2 teaspoons for the patties and 1/2 teaspoon for the salad dressing
1 cup Sutter Home Pinot Grigio
8 tablespoons shredded unsweetened coconut, toasted – 6 tablespoons for the patties and 2 tablespoons for the salad mix
7 each Kaiser rolls – 1 roll processed into crumbs for the patties and 6 rolls split for assembly
1 3/4 pounds raw shrimp, rinsed, shells removed and deveined
1/2 cup green onions, finely chopped – 1/4 cup for the patties and 1/4 cup for the salad mix
3 tablespoons cilantro, finely chopped – 2 tablespoons for the patties and 1 tablespoon for the salad mix
2 tablespoons fresh jalapenos, finely chopped – 1 tablespoon for the patties and 1 tablespoon for the salad topping
1 each large avocado
2 1/2 cups prepackaged baby greens salad mix
1 each large lime – 1/2 lime for the salad mix and 1/2 lime for the salad dressing 8 teaspoons jalapeno jelly – 2 teaspoons for the the salad dressing and 6 teaspoons for the plantains
3 each ripe medium size plantains, approximately 6 to 7 inches long
vegetable oil, for brushing the grill grate

Instructions 

Directions Preheat a gas grill to medium-high, or prepare a medium-hot fire in a charcoal grill with a cover. To make the butter sauce, combine the butter, minced garlic, minced ginger and 5 teaspoons Old Bay Seafood Seasoning, reserving 2 teaspoons for the patties and 1/2 teaspoon for the salad dressing. Place the mixture into a fireproof saucepan. Place the saucepan on the grill and bring the mixture to a simmer until the garlic is cooked but not brown. Remove the saucepan from the grill and slowly add the wine to the butter mixture. Mix well and place the saucepan back on the grill. Bring the mixture to a boil. As soon as the mixture boils, remove the saucepan from the grill and set aside to cool. This will make approximately 1 3/4 cups of sauce: 1/2 cup for the patties, 1/4 cup for the salad dressing, 1/2 cup for the plantains, and the remaining 1/2 cup for basting the patties and brushing the buns. To make the patties, place a large fireproof skillet on the grill to heat up. When hot, add the shredded coconut and toast until lightly brown. Remove the skillet from the grill and place the coconut into a bowl. Break up 1 Kaiser roll and place it into a food processor. Pulse until the crumbs are fine in consistency. Measure 2/3 cup crumbs and place into a large bowl. Save the remainder of the crumbs to use at another time. Place 1/2 of the shrimp into a food processor and pulse until the shrimp has a paste consistency. Place the shrimp into the bowl with the crumbs. Cut the remaining 1/2 shrimp into small cubes approximately 3/8 inch in size and add into the shrimp mixture. Add 1/2 cup of the butter sauce, 1/4 cup green onion, 2 tablespoons cilantro, reserving 1 tablespoon for the salad mix, 8 tablespoons toasted coconut, reserving 2 tablespoons for the salad mix, and 1 tablespoon jalapeno, reserving 1 tablespoon for the salad mix. Mix all ingredients together well. Divide the mixture into 6 equal portions and form into 6 patties to fit the rolls. Place the patties on a cookie sheet lined with wax paper and place in the refrigerator to cool and to firm up. To make the salad mix, cut the avocado in half and remove the pit. Score the avocado into approximately 1/2 inch squares and scoop out of the shells into a large bowl. Squeeze 1/2 of the lime over the avocado, reserving 1/2 lime for the salad dressing, and toss to coat. Add 1 tablespoon chopped jalapenos, 1/4 cup green onions, 1 tablespoon cilantro, 2 tablespoons toasted coconut and the baby greens. Toss well and set aside. To make the salad dressing, combine the juice of 1/2 lime, 2 teaspoons jalapeno jelly, reserving 6 teaspoons for the plantains, 1/4 cup of the butter sauce,reserving 1/2 cup for the plantains and 1/2 cup for basting the patties and brushing the buns, and 1/2 teaspoon Old Bay Seasoning. Mix well and set aside. To make the plantains, peel, cut in half lengthwise and cut the halves in half across to make 4 pieces that are 3 to 3 1/2 inches long. You will have 12 pieces total. Place the large fireproof skillet on the grill to heat. When the skillet is hot, add 1/2 cup of the butter sauce, reserving 1/2 cup for basting the patties and brusing the rolls, and place the plantain pieces in a single layer in the skillet. Cook the plantains, turning only once, until lightly browned and caramelized on both sides. During the last minute of cooking add the 6 teaspoons of jalapeno jelly, and coat the plantains evenly. Remove the skillet from the direct heat, cover and place over indirect heat to keep warm. To cook the burgers, place a small slotted grill rack, the type used for grilling vegetables or fish, on top of the regular grill rack. This will keep the patties flat and secure. Brush the rack with the vegetable oil. Brush all the patties on one side with the butter sauce. Place the patties, with the basted side down, on the grill rack, cover and cook for approximately 2 to 3 minutes or until lightly browned. Turn the patties, baste again with the butter sauce and cook 2 to 3 minutes or until done. During the last few minutes of cooking, brush both cut sides of the rolls with the butter sauce and place, cut side down, on the outer edges of the grill until lightly browned. To assemble the burgers, toss the salad mix with the salad dressing. On each roll bottom, place a patty, 2 pieces of the plantains, and equal portions of the salad mix. Place the roll top on the roll bottom. Makes 6 burgers