Georgetown SC Shrimp Burgers

 

Shrimp Burgers from Georgetown, SC according to Bill Neal, a visionary chef of Crooks Corner in Chapel Hill, are a Walters favorite!  This recipe is his and needs no alteration because it is perfect.  His cookbook Southern Cooking is the first cookbook your father ever owned and as far as I am concerned it is an authority of southern cooking.  We always....always have leftover shrimp because your father buys a pound too much every time we go to our seafood market.  These are great by themselves or in a bun with a little tarter.

 

 

Ingredients:

• 1 lb. raw shrimp, peeled, deveined, and finely chopped 
• 3 tablespoons green pepper diced finely
• 2 tablespoons spring onions diced finely
• 1 tablespoon diced sweet onion
• 1 tablespoon diced celery
• 2-3 tablespoons mayo
• 1/4 teaspoon dry mustard
• 1 cup plain bread crumbs
• salt, pepper, and a dash of cayenne to taste
• high heat oil like avocado, peanut, or canola
  

Preparation:
In a medium bowl mix together all ingredients except the oil.

Form into patties, makes about 6 patties in total.

Put the patties in the refrigerator for about 15 minutes to chill.
Heat about 1/2 inch of oil in a pan to medium-high.
Cook shrimp cakes until browned on each side, about 3 minute per side.  Be careful not to let them burn.  Cut off the heat and cover to cook through for another 1-2 minutes.
Enjoy as they are or serve on a bun with tarter (shrimp burger).