Shrimp Sliders

Yesterday, I shared Barb’s Baked Eggs with you – today I’m giving you another of her fabulous recipes! Many thanks to Barbara Fenzl for allowing me to share her Les Gourmettes cooking class recipes with the masses.

Barb made shrimp sliders in class, I made shrimp burgers, with the same recipe and bigger buns, at home. My family went crazy for them!

One super-smart thing Barb does with her sliders – is she cuts out the center section of the King’s Hawaiian rolls, making them a more manageable size. When you eat it, you get less bun in each bite and more shrimp.

She saved all the center portions of the buns from all six of her classes and used them in her Thanksgiving stuffing. See, I told you she was super-smart!

King’s makes hamburger buns too, so I used the buns in place of the rolls, changing the sliders to burgers. Either way … Delish!

Note: I was feeding a crowd, so I doubled the recipe and made 12 burgers out of 2 pounds of shrimp. The recipe, as written, would have made 6 burgers and makes 12 sliders. Don’t let the photos vs. the recipe quantities confuse you.

Shrimp Sliders

Sliders

• 1 pound jumbo shrimp (21 – 25 ct)
• 2 teaspoons grated lemon zest
• 1 teaspoon lemon juice
• 1/4 cup finely chopped green onion
• 2 tablespoons mayonnaise
• 1/4 teaspoon Sriracha sauce
• Salt and freshly ground black pepper

Sauce

• 1/2 cup mayonnaise
• 1 chipotle chile in adobe sauce
• 1/2 cup seeded and finely diced tomato
•  1/2 cup diced avocado

• 12 Hawaiian rolls or slider buns
• 2 tablespoons melted butter
• 1 tablespoon olive oil
• Microgreens

Sliders:  Peel the shrimp and pat them very dry. Put the shrimp in a food processor and pulse just 6 to 7 times.

Transfer shrimp to a large bowl and add the remaining slider ingredients.

Form the mixture into 12 patties, about 2 inches in diameter. Put them on a plate or baking sheet and refrigerate them for at least 15 minutes and up to a few hours.

Sauce: Put the mayonnaise in a medium bowl. Place a strainer with the chile in it over the bowl; press with the back of a spoon or spatula until you have about a tablespoon of chipotle chile purée. Mix it into the mayonnaise and add the tomato and avocado.

Preheat broiler. Cut the buns in half and brush the cut sides with melted butter. Broil until golden brown; keep warm.

Heat the oil in a large frying pan. Add the shrimp patties and cook until pink, about 1 to 2 minutes per side.

Spread some of the sauce on the bottom of each toasted bun, place a few microgreens on top of the sauce and place a shrimp patty on top of that, then cover with the top of the bun; serve immediately.

Makes 12