Shrimp Burgers


1 Pound Medium fresh shrimp raw peeled and deveined

1 Celery stalk with green, leafy tops, coarsely chopped

1/2 Small to medium yellow skinned onion, coarsely chopped

1/2 Green bell pepper, seeded and coarsely chopped

1 Clove garlic

A Handful Parsley leaves

1 Tablespoon All-purpose seafood seasoning
(recommended Old Bay)

1/2 Teaspoon Cayenne pepper or 1 teaspoon hot sauce (recommended: Tabasco)

1 Lemon, zested

Salt and pepper

2 Tablespoons Extra-virgin olive oil, 2 turns of the pan

4 English muffins, sandwich size plain or sour dough flavor

1/4 Cup Mayonnaise or reduced fat mayonnaise

1/4 Cup Chili sauce or salsa or taco sauce

Butter or Boston lettuce leaves

Elsie's recipe book
Plateful of Alaskan King Crab Legs
Pork Chops
Pasta with chicken
Oyster Po' Boy Sandwich
Ontario Bison Tartare
Lamb shank
Lamb Chops
Grilled salmon with teriyaki sauce
Gefilte fish
Fried fish
Fried chicken
Fried alligator fingers
Fresh duck breast
Fresh cooked lobsters
Fillets tilapia
Fresh Baby Back Ribs
Crab Cakes
Classic lamb chops plate
Chicken wings
Chicken breast fillet
Chicken leg with salad
Veal meat slice
BBQ Ribs
Plateful of Alaskan King Crab Legs
Elsie's recipe book
Traditional rotisserie chicken
Turkey Dinner
Stuffed Turkey
Surf and Turf
Seasoned Smoked Salmon
Sea Scallops
Roasted Chicken Legs
Roast veal
Roast chicken drumsticks
Raw uncooked ground beef
Raw beef brisket
Prime Rib

Quick & Easy 

10 Minutes Prep. / 10 Minutes Cooking

Divide the shrimp in half. Put half the shrimp into a food processor and grind it up.


Transfer the shrimp to a bowl using a rubber spatula.


Add the whole shrimp to the bowl.


Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop.


Add the vegetable mixture to the shrimp.


Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season.


Stir the shrimp mixture to combine.

Preheat a large nonstick skillet over medium to medium high heat.


Add extra-virgin olive oil, 2 turns of the pan in a slow stream.


Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan.


Gently pat down to form patties.


Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.

Split and toast the sandwich size English muffins.


Mix mayonnaise and chili sauce, salsa or taco sauce.


Place burgers on muffin bottoms and top with lettuce.


Slather the top of the muffins with sauce and set in place.

Serves: 4