Friday, March 5, 2010
1 lb. fresh shrimp
2 tablespoons chopped scallions
3 tablespoons diced celery
2 tablespoons chopped parsley
1 1/2 teaspoons lemon zest
3 tablespoons mayonnaise
1 cup unflavored bread crumbs
1 egg, beaten
salt and freshly ground pepper to taste
Tabasco to taste
2 tablespoons peanut oil
Boil shrimp for 2 minutes. Drain, place in a bowl with ice water. Peel and devein shrimp and chop into small dice.
In a large bowl, mix shrimp with scallions, celery, parsley, and lemon zest. Stir in breadcrumbs and the egg and stir until combined. Season with salt and pepper and Tabasco.
Form into six patties, about 6-inches in diameter and saute until both sides are nicely browned. Drain on paper towels. Serve on buns with lettuce, tomato, and tartar sauce.
COOKS NOTE: The shrimp mixture can be prepared ahead, chilled overnight in plastic wrap and removed just before frying. This is how I do it, at least let it get good and chilled before you fry them, they will hold together better. Serve on a good quality bun.
"Thar she blows: the call it came; the boats were launched; the whale was named."~anon