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Summer Seafood: Shrimp Burgers with Peachy Salsa

Recently, Pinterest has inspired a lot of my cooking experiments including this dinner over the weekend: Shrimp Burgers with Peachy Salsa from HowSweetTreats. I hardly ever cook with raw meat so this was out of my comfort zone. I have to admit – chopping up the shrimp meat in a food processor had me a little skeptical about these things. But after adding in the mustard, spices and breadcrumbs – HOLY YUM! Totally worth the mess. Seafood Perfection.

When it comes to burgers, go big or go home. I topped the patties with Lily Light Sour Cream (15 calories per Tablespoon) mixed with lime juice and pepper. Sliced Avocado. Homemade Peach Salsa. And Whole Wheat buns. The Perfect Mid-Summer Meal.

Shrimp Burgers:

1 pound raw, peeled, and deveined shrimp

2/3 cup Panko breadcrumbs

1 egg, lightly beaten

2 Tbs dijon mustard

2 garlic cloves, minced

1 tsp salt

1 tsp pepper

1 tsp basil

1 tsp paprika

1 tsp onion powder

6 Tbs sour cream (light)

1 lime

salt & pepper to taste

1 avocado, sliced for topping

6 Whole Wheat Hamburger Buns

In a food processor, pulse the shrimp until chopped. Transfer to a medium bowl and combine with bread crumbs, egg, garlic, mustard, salt, pepper, paprika, onion powder and basil. Divide into six handfuls and shape into flattened round patties. Heat a skillet over medium heat with 1 Tbs of olive oil. Cook the patties for about 4-5 minutes on each side (they will be more pink and crispy).

Mix your sour cream with the juice of one lime and a dash of salt and pepper. Use as a condiment over the patties.

Peachy Salsa:

2 RIPE peaches, diced

2 Tbs red onion, diced

2 Tbs cilantro

Juice of 1 Lime

salt and pepper

Assemble and enjoy!

 

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