Shrimp Cajun Hamburger

https://www.tastemade.com/videos/cajun-style-surf-and-turf-burger

Shrimp and Chorizo in Garlic Sauce

Ingredients

• 1 1/2 cups extra-virgin olive oil
• 1 pound spicy Mexican chorizo, casing removed
• 1/4 cup finely chopped sweet or Vidalia onion
• 1 teaspoon adobo seasoning
• 1 teaspoon Hungarian paprika
• Freshly ground black pepper
• 1 head garlic, peeled and finely chopped
• Salt
• 1 1/2 pounds peeled deveined shrimp (16/20 count)
• Crusty, chewy bread, for sopping

Directions

In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.

Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.

Grilled Prawns with Caper Tzatziki

Recipe courtesy Claire Robinson

Prep Time:
25 min
Inactive Prep Time:
10 min
Cook Time:
4 min

Level:
Easy

Serves:
4 servings

Ingredients

1/2 cup nonfat plain Greek yogurt
1/4 cup extra-large capers, drained and finely chopped
1 small shallot, finely minced
Kosher salt and freshly cracked black pepper
12 large prawns, about 1 pound, peeled, deveined, tail left on
Olive oil, for grilling

Directions

Preheat a stove top grill pan to high heat.

In a small bowl, stir together the yogurt, capers, shallots, and season with salt and pepper, to taste. Let stand to allow flavors to mingle.

Cut a deep slit about 1/2-inch long in the bottom third of the shrimp, without cutting all the way through. This will allow the shrimp to butterfly open at the ends as they cook. Toss the prawns with oil and season well with salt and pepper. Grill the shrimp, turning once, until bright pink and just cooked through, 1 1/2 to 2 minutes per side.

To serve, put a dollop of yogurt sauce on a serving plate; stand the shrimp upright with their tails touching around the yogurt. These are terrific with a small salad, rice, or pasta on the side.

Baked Shrimp Scampi

Baked Shrimp Scampi

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons cooking white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.