{"id":7158,"date":"2011-01-18T23:31:35","date_gmt":"2011-01-19T04:31:35","guid":{"rendered":"http:\/\/canyoustayfordinner.com\/?p=7158"},"modified":"2019-06-12T14:22:55","modified_gmt":"2019-06-12T18:22:55","slug":"shrimp-cakes","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/shrimp-cakes\/","title":{"rendered":"Shrimp Burgers"},"content":{"rendered":"

\"Shrimp<\/p>\n

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These are shrimp burgers, similar to crab cakes in that they’re thick patties and they taste like summery spice, but are- dare I say- even more full-flavored? I know there are crab enthusiasts out there who’ll wince and shake their heads, but trust me. If you love seafood, if the very thought of biting into tender, succulent chunks of shrimp just sends you straight over the moon, if you lust over the way garlic and parsley and scallions fuse and almost melt together in a recipe, or if just need to pretend it’s summertime…this is your recipe!<\/p>\n

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Texturally, they’re so satisfying- the bites of shrimp are soft, the grains of rice remain chewy, the panko gives each burger some\u00a0filling heft. And then there are a handful\u00a0of pure and booming flavors to swoon over: lemon and herbs and a kick of Sriracha.<\/p>\n

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\"Shrimp<\/p>\n

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Serve them with a quick homemade tartar sauce made from half mayonnaise, half Greek yogurt and a heaping spoonful of sweet pickle relish and a side salad. They don’t even need buns, because they’d take away from the flavor!<\/p>\n

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\"Shrimp<\/p>\n

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This recipe was inspired by one that practically leapt from the pages of my current favorite cookbook, Cooking For Isaiah<\/a>. Yes, Silvana Nardone<\/a> has captured my taste buds once again. I’m going to write her a love letter at some point. And a thank you card. I urge you to check out the book!<\/em><\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Shrimp Burgers<\/h2>\n
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Servings: <\/span>3<\/span> Burgers<\/span><\/span><\/div>\n
Calories: <\/span>157<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 1\/2<\/span> pound<\/span> raw shrimp<\/span> finely chopped<\/span><\/li>
  • 1\/3<\/span> cup<\/span> panko bread crumbs<\/span><\/li>
  • 1\/2<\/span> cup<\/span> cooked rice<\/span><\/li>
  • 2<\/span> teaspoons<\/span> minced garlic<\/span> 1 large clove<\/span><\/li>
  • 2<\/span> tablespoons<\/span> minced scallions<\/span><\/li>
  • 1<\/span> tablespoon<\/span> minced fresh parsley<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> salt<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> pepper<\/span><\/li>
  • 1 1\/2<\/span> teaspoons<\/span> hot chili sauce<\/span> recommended: Sriracha<\/span><\/li>
  • 1<\/span> tablespoon<\/span> fresh lemon juice OR 2 teaspoons soy sauce<\/span><\/li>
  • 1<\/span> egg<\/span> lightly beaten<\/span><\/li>
  • cooking spray<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Combine all ingredients in a large bowl and mix well with your hands. Refrigerate the mixture for 30 minutes to allow all flavors to blend and marinate.<\/div><\/li>
    • Preheat the oven to 400\u00b0 F. Spray a baking sheet with cooking spray.<\/div><\/li>
    • Remove the mixture from the fridge and use your hands to form three even patties. Place them on the prepared baking sheet, spray the tops and sides of the burgers with cooking spray, and bake until the visible shrimp pieces have turned pink and opaque, 13 to 15 minutes.<\/div><\/li><\/ul><\/div><\/div>\n
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      Notes<\/h3>
      Nutrition Information for 1 Serving (1\/3 of Entire Recipe): Calories 157, Total Fat 3g, Total Carbohydrate 13g, Dietary Fiber 0.3g, Sugars 0.3g, Protein 19g<\/span><\/div><\/div>\n

      Nutrition<\/h3>
      Serving: <\/span>1<\/span>g<\/span><\/span> | <\/span>Calories: <\/span>157<\/span>kcal<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span><\/div><\/div><\/div><\/div>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

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