Yield: Makes 6 servings
Preparation Time: 1 hour
Boil shrimp for 2 minutes. Drain in a colander and place ice on top until cool enough to handle. Peel and devein shrimp and chop into small pieces.In a large bowl, mix shrimp with scallions, celery, parsley and lemon zest. Stir in mayonnaise, cornbread crumbs and the egg and beat with a whisk or wooden spoon until evenly distributed. Season with salt, pepper and Tabasco to taste. With your hands, form 6 patties about 3-inches in diameter. Saute, 3 at a time, in peanut oil until both sides are nicely browned. Drain on paper towels. Serve on hamburger buns with lettuce, tomato and tartar sauce.
Please note that some ingredients and brands may not be available in every store.
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