Thank you to my friend Christine B. for sharing this recipe with me! She and her family love this dish... you can also serve it as an entree with black bean salad, grilled corn, rice, grilled pineapple or any other favorite dish! I am so ready to fire up the grill! Enjoy!
:) mel
This is from Chef Marcela's blog...from her show "Mexican Made Easy" on the Food Network. Here is her Shrimp Burger Recipe from the Today Show and Molcajete recipe from The View.
Puerto Vallarta-style Shrimp Burgers with Avocado Aioli
If you want to grill something other than beef this summer, this is it. Positively amazing burgers. The charred, peeled and diced poblano chile makes ALL the difference so make sure to leave it in there. Let me know how it goes. As for the recipe on the Surf and Turf Molcajete, recipe comes right after the burger, keep reading! Besos! Enjoy with an Ice Cold beer!
Yield: 6 servings; prep time: 20 minutes; cook time: 6 to 8 minutes
INGREDIENTS
For the shrimp burgers:
• 1 pound medium shrimp, shelled and deveined
• 1 egg
• 2 tablespoons chopped cilantro
• 1 garlic clove, peeled
• 1/2 cup Panko breadcrumbs
• 1 poblano chile, roasted, peeled, stemmed, seeded and diced
• 2 tablespoons chopped white onion
• Sea salt and freshly ground black pepper, to taste
• 3 tablespoons canola oil
• Bulky Ciabatta rolls, split in half
• 2 plum tomatoes, sliced
• 6 lettuce leaves or a mixture of baby lettuce leaves
For the avocado aioli:
• 1 Haas avocado, halved, seeded and peeled
• 1/4 cup mayonnaise
• 1 tablespoons fresh lime juice
• 2 medium garlic cloves, peeled
• 1 serrano chile, cut in half and seeded
• 2 tablespoons chopped cilantro
• Sea salt and freshly ground black pepper, to taste
DIRECTIONS
To make the shrimp burgers:
Divide the shrimp in half. Coarsely chop one half and set aside. Put remaining half in a food processor and grind to a coarse puree. Add egg, cilantro and garlic to processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again. Transfer contents of food processor to a large bowl. Add coarsely chopped shrimp, poblano chile and onion. Season with salt and freshly ground black pepper to taste. Mix well. Chill for 15 minutes. Form patties or “burgers” and set aside.
Heat oil in a heavy skillet (or put on the grill). When very hot, fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness. Drain on paper towels.
To make the avocado aioli:
Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile, cilantro, salt and pepper. Process until smooth. Check and adjust seasoning.
To assemble:
Serve shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato and lettuce.
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