I'd be happy to. It's actually a Rachel Ray recipe off the Food Network. I tweaked it a little for my taste (I will add my notes at the bottom):
Spicy Shrimp Burgers
1 pound raw peeled and deveined small shrimp
1 celery stalk with green, leafy tops, coarsely chopped
1/2 small to medium yellow skinned onion, coarsely chopped
1/2 green bell pepper, seeded and coarsely chopped
1 clove garlic
A handful parsley leaves
1 tablespoon all-purpose seafood seasoning, found near fish department (recommended: Old Bay)
1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce (recommended: Tabasco)
1 lemon, zested
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 English muffins, sandwich size plain or sour dough flavor
1/4 cup mayonnaise or reduced fat mayonnaise
1/4 cup chili sauce or salsa or taco sauce
Butter or Boston lettuce leaves
Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.
Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.
Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place.
My notes:
-I only used 1 tsp of the seafood seasoning. It has plenty of flavor and I didn't want all the sodium. I also did not add any salt or pepper. It did not need it.
-I did not add the lemon zest (I don't like zest, so it's just my personal preference)
-I used the cayenne pepper not the tobasco
-Insead of adding whole shrimp to the pureed shrimp I chopped it up into chunks and added it to the pureed. Made the patties not so bulky.
-I broiled mine instead of pan frying to save the fat and calories of the oil. They turned out wonderful! I would recommend using a cookie sheet with aluminum foil because the juices will burn in the pan.
-I did not make the sauce (it did not need it) and ate it on a whole wheat bun last night and a whole wheat english muffin today for lunch.
Enjoy!
Katie
