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Shrimpburger

August 23, 2011
By Capt. DICK MAY - Catch 'em and Cook 'em , Pine Island Eagle

Ingredients:

1 lb. shell-on jumbo shrimp (16 count)

1/4 cup olive oil

1/4 cup clarified butter (see below)

1 vidalia onion - thinly sliced

salt and freshly ground pepper

3 hamburger buns

lemon wedges - optional

How to clarify butter:

Melt stick of butter in a saucepan over very low heat. A white foam will form. Skim off the foam with a spoon. Remove pan from heat and let cool for three minutes. Strain butter through cheesecloth or a fine sieve into a bowl. The liquid in the bowl is enough clarified butter for three sandwiches.

How to make the sandwiches:

Prepare butterfly shrimp by slicing them lengthwise almost all the way through, but leave the shells on. Heat olive oil and clarified butter in large heavy skillet over medium heat. Add onion and salt and pepper to taste and cook, stirring until onion softens and turns golden brown, 10 to 15 minutes. Use a slotted spoon or fork to transfer the onion to a large bowl. Tune heat under skillet to high. Add shrimp and cook for two minutes on each side. Remove shrimp from the pan. Let shrimp cool slightly and then remove shells, adding peeled shrimp to bowl with cooked onion. Mix together and put about 5 shrimp on each bun with an equal amount of caramelized onion, and serve hot with a squeeze of lemon.

Makes 3 sandwiches.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. Capt. Dick's Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.

 
 

 

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