TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 8 servings
LEVEL: Easy

ingredients

EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon unsalted butter
  • 3/4 cup chopped yellow onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon cayenne
  • 2 pounds medium-size shrimp, peeled, deveined, and chopped
  • 2 teaspoons chopped garlic
  • 1/4 cup chopped green onions or scallions (green part only)
  • 2 large eggs plus 1 egg, beaten
  • 2 cups fine dried bread crumbs
  • 1/2 cup unbleached all-purpose flour
  • 2 teaspoons Creole Seasoning, recipe follows
  • 2 tablespoons water
  • 1/4 cup vegetable oil
  • 8 hamburger buns, toasted
  • 1 recipe Tartar Sauce, recipe follows
  • Shredded lettuce
  • Sliced vine-ripened tomatoes
    • Directions

      In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties. Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly. Heat the vegetable oil in 2 large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. Drain on paper towels. To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.

      Combine all ingredients thoroughly.
      Yield: 2/3 cup

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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on September 25, 2014

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        Emeril's recipe for Crispy Shrimp Burgers is fantastic! I made half the recipe and had four nice sized burgers that filled large hamburger buns. The cayenne added just the right amount of kick while not overpowering the other flavors. The only thing I did different was to use prepared tartar sauce, my two year old granddaughter was eating with us and I was leery about the raw egg in the homemade tartar. She said this is tasty. My husband and I both loved it. I will definitely be making this recipe again. It was filling like a burger but so much more!
        You could use this recipe and make tiny burgers with just tartar sauce to use as appetizer.

        people found this review Helpful.
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      • on June 26, 2014

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        Sounds like a great recipe, I can’t wait to try it! I make Shrimp Burgers with a similar recipe which include some lime zest. I pan fried them in a little garlic butter and served them on a toasted bun with lettuce, tomato and avocado…..what a hit!!

        The good news-bad news is that you have to prepare and eat them in short order. They are good cold and sort of OK when nuked. Best when hot and sizzling.

        While cruising the net, I came across Chef Big Shake’s Original Shrimp Burgers from The Quick Ship Warehouse. They come frozen and have a year shelf life. Pretty easy to prepare and quite good which makes it nice when the spirit moves you.

        After cooking, we squeeze a little fresh lime on them and add the avocado. Voilà!

        people found this review Helpful.
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