Summer is almost here, and in the Lowcountry, softshell and shrimp are headliners everywhere. Wherever you live though, it’s a great time to bring shrimp into your diet. If you aren’t allergic to shellfish, you should know from our GreenTree source that shrimp contains calcium phosphorus, and magnesium which can combat degenerative joint and bone conditions (arthritis, osteoporosis, etc) and reduce the risk of fractures, so your overall bone strength and mass can be increased by including shrimp in your diet regularly. The astaxanthin in shrimp, due to its antioxidant properties, can help prevent the appearance of wrinkles and age spots. Weight-related conditions such as cardiovascular issues, stroke, and diabetes can be slowed or prevented through the high levels of iodine in shrimp. High levels of zinc as well as the iodine found in shrimp can combat overeating as well as hair loss – read more here
Having tried several shrimp burger recipes, this one from Garden & Gun magazine is very simple to make and extremely delicious to eat! Borrowed from Little Jack’s Tavern in Charleston, SC, you can alter the amount of breadcrumbs to taste. Your grocery should be able to offer freshly frozen shrimp which can work well if you don’t live near the coast 🙂
See the ingredients below, then follow these instructions: To a mixing bowl add the chopped shrimp and vegetables. Stir in egg, Old Bay, and black pepper until evenly incorporated. Slowly work in breadcrumbs until the mixture holds together well. Form into 8 patties. Heat an oil-slicked skillet over high heat. Working in batches if necessary, place the burgers in the skillet and cook for about 4 minutes on one side, then carefully flip (a fish spatula works well) and cook for another 4 minutes or so. You’ll know it’s done when the shrimp are firm and both sides are a light, golden brown.
(YIELD: 8 SHRIMP BURGERS)
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2.5 lb. shrimp, peeled, deveined, and finely chopped
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2 large jalapeños, finely chopped
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4½ tbsp. yellow onion, finely chopped
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3 sprigs parsley, finely chopped
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1 egg
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2 tbsp. Old Bay
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¼ tsp. black pepper
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1 to 2 cups breadcrumbs