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Summertime
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Boreman, Bob
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La Belle Cuisine
Crispy Shrimp Burgers
Every Day's a Party:
Louisiana Recipes for
Celebrating with Family and Friends
by Emeril Lagasse with Marcelle Bienvenu & Felicia Willett
1999, Williams Morrow and Company, Inc.
 
“I
tell you, those Acadians in South Louisiana are clever, At some
of
the
local
sandwich shops, you’ll find these shrimp burgers
on the menu.
They
are
sometimes served at festivals such as Festivals Acadians.
Marcelle says
they
were created for Friday meals, the day when
Catholics
cannot eat meat.
Good
idea! Good burgers! You can also
make them
with crawfish or crabmeat.”
Makes 8 servings
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
2 tablespoons water
1/4 cup vegetable oil
8 hamburger buns, toasted
1 recipe Tartar Sauce (recipe follows)
Shredded lettuce
Sliced vine-ripened tomatoes
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 beaten egg in yet another shallow bowl, add the water,
and beat lightly.
Heat the vegetable oil in a large skillet 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 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.
Tartar Sauce
Makes about 1 1/4 cups
1 large egg (Egg
Safety Information)
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley leaves
2 tablespoons chopped green onions or
scallions (green part only)
2 teaspoons drained sweet pickle relish
1 cup vegetable oil
1/4 teaspoon cayenne
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt
Put the egg, garlic, lemon juice, parsley,
green onions, and relish in a food processor or blender and process for 15
seconds. With the motor running, pour the oil through the feed tube in s
slow steady stream. Add the cayenne, mustard, and salt and pulse once or
twice to blend.
Cover and let sit for 1 hour in the refrigerator before using. Best if used
within 24 hours.
Seared Beef Tenderloin and
Avocado Sandwiches
 
Food & Wine Magazine's 2002
Cookbook: an Entire Year's Recipes
Food & Wine Books, Editor in Chief Judith Hill,
© 2002
American Express Publishing Corp.
“This sandwich is popular in Chile where it is known as ‘churrasco.’
It
combines spicy seared beef, a smooth avocado spread and a
vibrant tomato
salad.”
4 servings
1 medium tomato, finely chopped
1 tablespoon finely chopped cilantro
1 small garlic clove, minced
1 small jalapeno, seeded and minced
3 tablespoons canola oil
Salt and freshly ground pepper
1 ripe Hass avocado, peeled
1 pound beef tenderloin, sliced 1/2 inch thick
and pounded to
a 1/4-inch thickness
4 soft rolls, split
1/4 cup mayonnaise
1. In a medium bowl, toss the tomato with the cilantro,
garlic, jalapeno and
1 tablespoon of the canola oil. Season with salt and
pepper. In another
bowl, mash the avocado and season with salt and pepper.
[We cannot
resist
adding a splash of fresh lime juice.]
2. In a large, heavy skillet, heat 1 tablespoon of the oil until shimmering.
Season the meat with salt and pepper and add half to the skillet. Cook
over
high heat until the meat is browned around the edges but still pink
in
the
center, about 1 1/2 minutes. Turn and cook for 1 minute longer
for medium,
Transfer the meat to a large plate. Repeat with the re-
maining
half of the
meat and 1 tablespoon of oil.
3. Spread the avocado on the bottom halves of the rolls and the mayon-
naise
on the top halves. Arrange the meat on the avocado, top with
the tomatoes
and drizzle with tomato and meat juices. Set the tops
on the sandwiches
and
serve immediately.
- Ruth Van Waerebeek
Wine: A fruity, rustic red with lots of flavor and good acidity, such as
a
Zinfandel, best complements this spicy beef and creamy avocado sandwich.
Two good
examples: the 1999 Cline California and the 1999 Montevina
Amador County.
Wine and food gift baskets, dipping oils, sauces, and more!
Over 50 unique, hand crafted gourmet food items to choose from,
all from the heart of Napa Valley wine country.
Chef Keegan's "Killer
Bread"
1 loaf round sourdough bread, cut
horizontally
Unsalted butter, softened
Topping:
1 cup mayonnaise
1/4 cup freshly grated Parmesan cheese
1 tablespoon puréed garlic
Chopped fresh basil leaves
Spread the softened butter on the bread
slices and toast them under the
broiler until they are golden.
In a small bowl, combine the mayonnaise, grated Parmesan and garlic.
Spread
this mixture on the toasted bread slices. Broil until golden.
Sprinkle with
the chopped fresh basil. Enjoy!
Summertime Sandwiches, Page 1
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