Who doesn't love bacon-wrapped shrimp? Try this variation on that theme by putting crispy bacon inside a shrimp burger. The burgers taste best if stuffed just before pan-frying and eaten right away, so the bacon inside maintains a bit of crunch.
Serve with dill pickle spears and potato chips on the side.
Make Ahead: Before stuffing, the shrimp patties may be refrigerated, tightly covered, for up to 2 days.
Storage Notes: The shrimp patties can be refrigerated in a tightly covered container for up to 2 days.
Servings:
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 6 servings
Ingredients
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1 pound peeled and deveined raw shrimp
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6 tablespoons panko, plus more as needed
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2 teaspoons prepared horseradish
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1 large egg, lightly beaten
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3 scallions, thinly sliced
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2 teaspoons hot sauce, or to taste
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1/4 teaspoon fine sea salt (optional)
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3 strips bacon
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1 loaf French bread, sliced into six 4-inch-long pieces and lightly toasted
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Mayonnaise, for serving
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Sliced tomato, for serving
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Lettuce, for serving
Pat the shrimp dry with paper towel. In a food processor, add the shrimp and pulse, scraping down the sides as needed, until just finely chopped but not pureed into a paste.
Transfer the shrimp to a large bowl and add the panko, horseradish, egg, scallions, hot sauce and salt, if using. Gently mix to combine; the mixture should easily form into patties. If it is too wet, add more panko, a scant tablespoon at a time.
Divide the shrimp mixture into 12 equal portions and shape into patties about 2-inches wide and 1/2-inch thick. Lay the patties on a large, rimmed baking sheet, cover with plastic wrap or a towel and refrigerate for at least 10 minutes and up to 1 day.
In a large frying pan over medium heat, fry the bacon until crisp. Transfer to a paper towel-lined platter. Roughly chop the bacon. Reserve the bacon drippings in the pan.
Just before cooking, remove the patties from the refrigerator. Divide the chopped bacon into six equal portions. Using your thumb, make a dent in the center of 6 of the patties. Place a portion of bacon in each dent. Top each with another patty and press the edges together to seal, checking each patty on all sides to be sure. Gently flatten each patty to about 3/4-inch thick.
Reheat the bacon drippings in the large skillet over medium heat, until shimmering. Gently add the patties, without crowding, until golden and firm, 5 to 7 minutes, turning once after about 3 minutes.
Serve on lightly toasted French bread, with mayonnaise, tomato and lettuce.
Tested by Ann Maloney.
Email questions to the Food Section at food@washpost.com.
The Link LonkSeptember 05, 2020 at 05:01AM
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Bacon-Stuffed Shrimp Burgers - The Washington Post - Washington Post
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