Our shrimp po' boy burger is a twist on the classic Louisiana po' boy sandwiches, pairing cornmeal-crusted shrimp burgers with a tangy, homemade remoulade sauce. The combination of juicy shrimp and Creole seasoning transports your taste buds straight to New Orleans. Here are some tips and tricks on how to make these burgers.
The patties:
The shrimp burger is made by pulsing in a food processor shrimp with bell pepper, parsley, scallions, cornstarch, and a mix of spices. Form the patties and chill them to ensure they hold together while they are breaded in the cornmeal crust. Then fry them until golden for a crispy exterior to complement the tender, flavorful shrimp inside. A zesty homemade remoulade ties the whole burger together.
The buns:
To sandwich the burger, select your favorite bun. We chose brioche, but Kaiser or Portuguese rolls would also be a tasty choice, reminiscent of the French bread rolls that po' boys are typically served on. These patties also just happen to be gluten-friendly, so switch up the bun to a gluten-free option to accommodate dietary restrictions.
For serving:
For an additional kick, serve these Southern-inspired burgers with extra hot sauce on the side and savor in this spin on a Southern classic.
Made this recipe? Let us know what you think in the comments!
Yields: 4 servings
Prep Time: 15 mins
Total Time: 1 hour 30 mins
scallion, white and light green parts finely chopped
mayonnaise
finely chopped dill pickles
drained capers, coarsely chopped
drained prepared horseradish
Creole or stone-ground mustard
finely grated lemon zest
hot sauce
shrimp, tails removed, peeled, deveined
small red or green bell pepper, seeds and ribs removed, chopped
scallion, chopped
packed fresh parsley leaves
cornstarch
garlic powder
black pepper
hot sauce, plus more for serving
Kosher salt
paprika, divided
cayenne pepper, divided
buttermilk
cornmeal
vegetable oil
brioche buns, split
Shredded iceberg lettuce, tomato slices, and dill pickle slices, for serving