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Crispy Shrimp Burgers

Every Day's a Party:
Louisiana Recipes for
Celebrating with Family and Friends

by Emeril Lagasse with Marcelle Bienvenu & Felicia Willett
1999, Williams Morrow and Company, Inc.


“I tell you, those Acadians in South Louisiana are clever, At some
of the local sandwich shops, you’ll find these shrimp burgers
on the menu.
They are sometimes served at festivals such as Festivals Acadians.
Marcelle says they were created for Friday meals, the day when
Catholics cannot eat meat. Good idea! Good burgers! You can also
make them with crawfish or crabmeat.”

Makes 8 servings

1 tablespoon unsalted butter
3/4 cup chopped yellow onions
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 1/2 teaspoons salt
3/4 teaspoon cayenne
2 pounds medium-size shrimp, peeled,
deveined, and chopped
2 teaspoons chopped garlic
1/4 cup chopped green onions or
scallions (green  part only)
2 large eggs plus 1 egg, beaten
2 cups fine dried bread crumbs
1/2 cup unbleached all-purpose flour
2 teaspoons Creole Seasoning
2 tablespoons water
1/4 cup vegetable oil
8 hamburger buns, toasted
1 recipe Tartar Sauce (recipe follows)
Shredded lettuce
Sliced vine-ripened tomatoes

In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties.
Put the flour in a shallow bowl and season with 1 teaspoon of the Creole Seasoning. Put the beaten egg in yet another shallow bowl, add the water,
and beat lightly.
Heat the vegetable oil in a large skillet over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time until lightly browned, 5 to 6 minutes on each side. Drain on paper towels.
To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.

Tartar Sauce

Makes about 1 1/4 cups

1 large egg (Egg Safety Information)
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley leaves
2 tablespoons chopped green onions or
scallions (green part only)
2 teaspoons drained sweet pickle relish
1 cup vegetable oil
1/4 teaspoon cayenne
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt

Put the egg, garlic, lemon juice, parsley, green onions, and relish in a food processor or blender and process for 15 seconds. With the motor running, pour the oil through the feed tube in s slow steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
Cover and let sit for 1 hour in the refrigerator before using. Best if used
within 24 hours.


Seared Beef Tenderloin and
 Avocado Sandwiches

Food & Wine Magazine's 2002
Cookbook: an Entire Year's Recipes
Food & Wine Books, Editor in Chief Judith Hill,
© 2002 American Express Publishing Corp.



“This sandwich is popular in Chile where it is known as ‘churrasco.’
It combines spicy seared beef, a smooth avocado spread and a
vibrant tomato salad.”

4 servings

1 medium tomato, finely chopped
1 tablespoon finely chopped cilantro
1 small garlic clove, minced
1 small jalapeno, seeded and minced
3 tablespoons canola oil
Salt and freshly ground pepper
1 ripe Hass avocado, peeled
1 pound beef tenderloin, sliced 1/2 inch thick
and pounded to a 1/4-inch thickness
4 soft rolls, split
1/4 cup mayonnaise

 1. In a medium bowl, toss the tomato with the cilantro, garlic, jalapeno and
1 tablespoon of the canola oil. Season with salt and pepper. In another
bowl, mash the avocado and season with salt and pepper. [We cannot
resist adding a splash of fresh lime juice.]
2. In a large, heavy skillet, heat 1 tablespoon of the oil until shimmering.
Season the meat with salt and pepper and add half to the skillet. Cook
over high heat until the meat is browned around the edges but still pink
in the center, about 1 1/2 minutes. Turn and cook for 1 minute longer
for medium, Transfer the meat to a large plate. Repeat with the re-
maining half of the meat and 1 tablespoon of oil.
3. Spread the avocado on the bottom halves of the rolls and the mayon-
naise on the top halves. Arrange the meat on the avocado, top with
the tomatoes and drizzle with tomato and meat juices. Set the tops
on the sandwiches and serve immediately.

- Ruth Van Waerebeek

Wine: A fruity, rustic red with lots of flavor and good acidity, such as a
Zinfandel, best complements this spicy beef and creamy avocado sandwich.
Two good examples: the 1999 Cline California and the 1999 Montevina
Amador County.

 Wine and food gift baskets, dipping oils, sauces, and more!
Over 50 unique, hand crafted gourmet food items to choose from,
all from the heart of Napa Valley wine country.


Chef Keegan's "Killer Bread"

1 loaf round sourdough bread, cut horizontally
Unsalted butter, softened

1 cup mayonnaise
1/4 cup freshly grated Parmesan cheese
1 tablespoon puréed garlic
Chopped fresh basil leaves

Spread the softened butter on the bread slices and toast them under the
broiler until they are golden.
In a small bowl, combine the mayonnaise, grated Parmesan and garlic.
Spread this mixture on the toasted bread slices. Broil until golden.
Sprinkle with the chopped fresh basil. Enjoy!

Summertime Sandwiches, Page 1

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