{"id":996,"date":"2024-01-17T01:16:00","date_gmt":"2024-01-17T01:16:00","guid":{"rendered":"https:\/\/mikeshyne.com\/?p=996"},"modified":"2024-01-17T01:25:20","modified_gmt":"2024-01-17T01:25:20","slug":"shrimp-burgers","status":"publish","type":"post","link":"https:\/\/mikeshyne.com\/?p=996","title":{"rendered":"Shrimp Burgers"},"content":{"rendered":"\n

I had a dish similar to this in a small restaurant in Mexico, and at Gloria\u2019s request, I created my own version at home. I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers.<\/p>\n\n\n\n

1 \u00bc  pounds shelled and deveined medium shrimp<\/p>\n\n\n\n

3 tablespoons chopped fresh chives<\/p>\n\n\n\n

2 tablespoons olive oil<\/p>\n\n\n\n

2 firm zucchini (about 1 pound), cut into 3\/8-inch slices (about 3 1\/2 cups)<\/p>\n\n\n\n

\u00bd  teaspoon salt<\/p>\n\n\n\n

\u00bd  teaspoon freshly ground black pepper<\/p>\n\n\n\n

2 tablespoons unsalted butter<\/p>\n\n\n\n

Minced fresh chives<\/p>\n\n\n\n

Cut the shrimp crosswise<\/a> in half. Process the tail pieces into a puree in a food processor and transfer to a bowl.<\/p>\n\n\n\n

Cut the remaining shrimp into 1\/2-inch pieces and add them to the bowl. Add the chives and mix well. Divide the mixture into 4 equal parts and form each one into a burger about 1 inch thick. (These can be made a few hours ahead and refrigerated.)<\/p>\n\n\n\n

When ready to cook, heat the oil in a large skillet. Add the zucchini with 1\/4 teaspoon each of the salt and pepper and saute over high heat for 4 to 5 minutes.<\/p>\n\n\n\n

Meanwhile, melt the butter in another large skillet with a lid. Sprinkle the remaining 1\/4 teaspoon each salt and pepper on the shrimp patties and place them carefully in the hot butter. Cook for about 1 1\/2 minutes over high heat, then gently turn the burgers over. Cover, reduce the heat to medium, and cook for 2 to 2 1\/2 minutes, until the burgers are barely cooked through.<\/p>\n\n\n\n

Arrange the zucchini on four warm plates. Place the shrimp burgers on top, sprinkle with the chives, and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

I had a dish similar to this in a small restaurant in Mexico, and at Gloria\u2019s request, I created my own version at home. I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers. 1 \u00bc  pounds shelled and deveined medium shrimp 3 tablespoons chopped fresh chives 2 tablespoons olive oil 2 firm zucchini (about 1 pound), cut into 3\/8-inch slices (about 3 1\/2 cups) \u00bd  teaspoon salt \u00bd  teaspoon freshly ground black pepper 2 tablespoons unsalted butter Minced fresh chives Cut the shrimp crosswise in half. Process the tail pieces into a puree in a food processor and transfer to a bowl. Cut the remaining shrimp into 1\/2-inch pieces and add them to the bowl. Add the chives and mix well. Divide the mixture into 4 equal parts and form each one into a burger about 1 inch thick. (These can be made a few hours ahead and refrigerated.) When ready to cook, heat the oil in a large skillet. Add the zucchini with 1\/4 teaspoon each of the salt and pepper and saute over high heat for 4 to 5 minutes. Meanwhile, melt the butter in another large skillet with a lid. Sprinkle the remaining 1\/4 teaspoon each salt and pepper on the shrimp patties and place them carefully in the hot butter. Cook for about 1 1\/2 minutes over high heat, then gently turn the burgers over. Cover, reduce the heat to medium, and cook for 2 to 2 1\/2 minutes, until the burgers are barely cooked through. Arrange the zucchini on four warm plates. Place the shrimp burgers on top, sprinkle with the chives, and serve.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"post_folder":[29],"_links":{"self":[{"href":"https:\/\/mikeshyne.com\/index.php?rest_route=\/wp\/v2\/posts\/996"}],"collection":[{"href":"https:\/\/mikeshyne.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mikeshyne.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mikeshyne.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/mikeshyne.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=996"}],"version-history":[{"count":4,"href":"https:\/\/mikeshyne.com\/index.php?rest_route=\/wp\/v2\/posts\/996\/revisions"}],"predecessor-version":[{"id":1033,"href":"https:\/\/mikeshyne.com\/index.php?rest_route=\/wp\/v2\/posts\/996\/revisions\/1033"}],"wp:attachment":[{"href":"https:\/\/mikeshyne.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mikeshyne.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mikeshyne.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=996"},{"taxonomy":"post_folder","embeddable":true,"href":"https:\/\/mikeshyne.com\/index.php?rest_route=%2Fwp%2Fv2%2Fpost_folder&post=996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}