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Saturday, March 1, 2014

Where's the Beef

Okay - I know it's silly - but "Where's the Beef" has been voted one of the best advertising campaigns of all time so I had to use it.  But with the "Shrimp Burger" recipe I am sharing with you today - you will not be asking that question.  These 'burgers" are juicy, flavorful, and best of all - low in fat and calories.  I decided on this recipe today because Mardi Gras is Tuesday and I am missing New Orleans where I lived for 15 years.  This reminds me of that great city and its food. Plus I guess I am longing for warmer weather and grilling out!   Hope you enjoy!  Please let me know how they turned out for you.

The reason I have listed specific products is  they are the only few on the market  I am allowed to eat based on my "Alpha Gal" allergy.  As I stated in my first post you can use the products you normally would use - but if you are looking to lose the weight - then following my diet specifically will make it happen. 

September's Shrimp Burgers
  • 1 teaspoon olive oil
  • 1/2 cup minced onions
  • 2 teaspoons minced garlic
  • 3-6 slices jarred jalapenos, minced (depending on the spice level you prefer)
  • 1/2 cup finely diced celery
  • 1/4 cup each finely diced red, yellow, and green bell peppers
  • 1-1/2 pounds shrimp, peeled and deveined
  • 2 tablespoons Creole mustard
  • 1 tablespoon Worcestershire
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon each chopped fresh basil and thyme
  • 2/3 to 1 cup Kikkoman Panko Bread Crumbs
  • 1 egg
  • Dash of Tabasco
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 8 Ezekiel Hamburger Buns
Serve with Easy Remoulade Sauce (below), lettuce, and sliced tomatoes.
Heat the olive oil in a large nonstick skillet over medium heat.  When hot, onion, garlic and jalapenos.  Saute for 2 minutes.  Add the celery and bell peppers and continue to sauté for 5 minutes.  Transfer mixture to large mixing bowl and allow to cool to room temperature.
Meanwhile, place shrimp in bowl of food processor.  Pulse until shrimp are ground but still in small chunks (about the size of green peas).  Transfer shrimp to mixing bowl with cooled vegetables and add the Creole mustard, Worcestershire, parsley, basil and thyme.  Gently but thoroughly mix well.  Start off with 2/3 cup of the Panko bread crumbs, add egg, Tabasco, pepper and salt.  Using your hands or large spoon mix well.  Mixture should be moist, but also firm enough to form into patties.  If not, add more of the Panko until you can form the mixture into patties that holds together and will go on the grill without falling apart.
Line baking sheet or other large platter with parchment paper.  Form mixture into eight - 3/4 inch thick burgers, placing on parchment.  Cover and refrigerate for at least 4 hours or up to 24 hours.
Preheat grill.  Grill shrimp burgers over a medium heat for 5-6 minutes on each side or until cooked through.  Serve on toasted buns with Remoulade sauce, lettuce and tomato as desired.
Extra "burgers" can be frozen for quick dinner.  Wrap in plastic wrap individually to keep them from sticking together.  Thaw overnight in refrigerator.
Easy Remoulade Sauce
  • 1 cup Hellman's Olive Oil Mayonnaise
  • 1/4 cup roughly chopped celery
  • 2 tablespoons Creole mustard
  • 3 tablespoons catsup
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon Cayenne pepper
Combine all in bowl of food processor and blend until smooth.  Refrigerate until ready to use.