Ingredients

• Shrimp Burgers: 1 pound medium shrimp, shelled and deveined
• 1 egg
• 2 Tbl chopped cilantro
• 1 Tbl garlic
• 1/2 cup Panko
• 1/2 jalapeno, chopped and seeded
• 1 large shallot, minced
• 1 tsp sea salt
• 1 tsp black pepper
• 1/3 cup red pepper, diced
• 3 Tbl canola oil
• Avocado Aioli:
• halved, seeded and peeled (save the pit!)
• 1/4 cup sour cream
• 1 Tbl fresh lime juice
• 1 Tbl minced garlic
• 1/2 jalapeno pepper, seeded and chopped
• 2 Tbl chopped cilantro
• 1 tsp sea salt and freshly ground black pepper

Nutritional information

No nutrition information available

Instructions

1. Avocado Aioli:
2. Scoop the avocado pulp into the bowl of a food processor. Add the sour cream, lime juice, garlic cloves, jalapeno, cilantro, salt and pepper. Process until smooth. Check and adjust seasoning. Place in a dish, add the pit (this helps prevent it from turning brown), cover and chill for an hour.
3. Shrimp Burgers:
4. Divide the shrimp in half. Coarsely chop one half and set aside. Put remaining half in a food processor and grind to a coarse puree. Add egg, shallot, cilantro, jalapeno and garlic to processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again. Transfer contents of food processor to a large bowl. Add coarsely chopped shrimp and red pepper. Season with salt and freshly ground black pepper to taste. Mix well. Form burgers and chill for 1 hour (covered). Heat oil in a heavy skillet. When very hot, fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness. Drain on paper towels. Serve on a Onion Brioche Bun.

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