Print
Yield:
8 servings
Level:
Easy

Ingredients

  • 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
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 onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

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