2 lbs. shrimp, peeled and deveined
2 celery stalks, finely chopped
4 scallions, finely chopped
1/4 C. finely chopped cilantro
2 garlic cloves, finely chopped
Salt/Pepper
1 Tbsp. ground chipotle (we used smoked Serrano chili powder)
Zest & juice of 2 limes
EVOO (we mixed with chipotle olive oil)
Reduced-fat Mayonnaise
5 small whole wheat buns, toasted
5 lettuce leaves
Process 1.5 lb. of the shrimp in a food processor. Dice the remaining 1/2 pound of shrimp. In a medium bowl, combine the pureed and diced shrimp. Add the celery, scallions, cilantro, garlic, ground chipotle, lime zest, lime juice, and season with salt & pepper. Mix well. Form into 5 patties.
Heat the oil in a large, nonstick skillet over medium-high heat. Add the shrimp patties and cook for 3-4 minutes or until browned on the bottom. Flip the patties over & cook for another 3-4 minutes, or until browned and cooked through.
Meanwhile, turn the oven to broil. Open each bun and place the middle facing up on a baking sheet; drizzle each with a bit of EVOO and toast under the broiler until desired color is achieved.
Spread the mayonnaise onto the bottom halves of the buns. Place one shrimp burger on the bottom half of each bun, then top with a lettuce leaf & the top half of the bun. Serve immediately.
*Original recipe courtesy of 300 calories or less! p. 98
No comments:
Post a Comment