Shrimp Stir Fry Recipe With Fried Rice

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5 tablespoons unsalted butter, divided. 1 pound peeled and deveined raw large shrimp, cut into 1/2-inch pieces, divided. 1 large egg. 3/4 cup panko

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Add all but about ¾ cup of the shrimp to a food processor fitted with the blade attachment. Turn it on to pulse it just a bit. Then add the egg and cilantro and blend again until it's smooth, about 10 seconds. Add this to a mixing bowl and set aside. Roughly chop the remaining ¾ cup of shrimp into small pieces.

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Add the panko bread crumbs into a bowl and dip the patties in it, ensuring all sides are well coated. If desired, refrigerate the patties for 30 minutes. Add 1-2 inches of oil in a non-stick pan or skillet. Once hot, cook the shrimp burgers for 2-3 minutes on each side or until golden and crispy.

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In a food processor, pulse the onion and garlic several times until minced. Add the shrimp, parsley, salt, paprika, garlic powder, onion powder, dried thyme, fennel, cumin, and cayenne. Pulse 15 to 20 times until ground, but not pureed. Form the mixture into 4 patties and place them on a plate or in a sealed container.

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Add sauteed vegetables, breadcrumbs, 1 tablespoon of the creole seasoning, and 1 tablespoon of the mayonnaise. Stir to combine. Form into four patties, each about 1-inch thick. In a nonstick skillet heat oil over medium heat. Add shrimp burger patties. Cover pan, cook 6 minutes, adjusting heat as needed to prevent burning.

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Transfer all shrimp to a medium bowl. Mix in potato starch, pepper, 1 Tbsp. beaten eggs, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Using oiled hands, divide mixture into 4.

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Place one-third of the shrimp (about 1 cup), mayonnaise, salt, pepper, and cayenne in the now-empty processor. Pulse until the shrimp are finely chopped, about 8 pulses. Add the remaining shrimp. Pulse until coarsely chopped, about 4 pulses, scraping down the sides of the bowl as needed.

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Refrigerate at least 15 minutes. Meanwhile, whisk together tartar sauce ingredients in a small bowl; season with ½ teaspoon salt and ¼ teaspoon pepper. Refrigerate until ready to use. Melt 1 tablespoon butter in a large nonstick or cast-iron skillet. Add buns cut-side down and toast until golden brown, 1-2 minutes; wipe out skillet.

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In a large bowl, mix the panko bread crumbs, eggs, hot sauce, garlic, seafood seasoning, black pepper, parsley, scallions and minced jalapeno. Mix to combine. Add the breadcrumb mixture to the shrimp in the food processor. Pulse seven times or until everything is just combined. Do not over process.

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Instructions. Cook brown rice according to package directions in water along with 1 bay leaf, 1/4 tsp salt, 1/8 tsp cayenne, 1/8 tsp paprika and 1/8 tsp thyme. When the rice is almost ready, heat oil in a skillet over medium high heat, and cook shrimp until done, about 5 minutes. Set aside. Discard liquid from shrimp in the skillet, and heat.

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Instructions. Preheat a grill to medium high (about 375 degrees F). In a food processor fitted with a steel blade, add 2/3 of the shrimp. Add the garlic, paprika, mustard, salt, seafood seasoning, and cayenne. Pulse a few times to begin to incorporate. Add 1/2 of the green onion and 1/2 of the bell pepper.

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Place the patties on a parchment paper lined baking sheet and transfer the the fridge for 1 hour or freezer for 15 minutes to help the patties firm up. While the patties are resting, in a bowl whisk together the parsley, garlic, lemon juice and mayonnaise. Set aside. Heat the oil in a frying pan on medium-high heat.

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Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate.

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To ensure the shrimp burgers are fully cooked, use an instant-read thermometer. The minimum safe temperature for shrimp and other seafood is 145 F (62.8 C). The shrimp burgers can be grilled in a stovetop grill pan or on an outdoor grill in a nonstick perforated grill pan. Serve the shrimp patties without the buns and put the toppings on the side.

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Combine egg, bread crumbs, lemon juice, lemon zest, seafood seasoning, and black pepper in a bowl. Add shrimp and butter. Form mixture into 3 patties and refrigerate at least 30 minutes. Heat oil in a skillet over medium heat. Cook patties until browned, 4 to 5 minutes. Flip and cook until second side is browned, 4 to 5 minutes more.

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Flip the patties and cook until cooked through, firm, and the centers register at least 120ºF on an instant-read thermometer, 3 to 4 minutes more. Remove the pan from the heat. Assemble the burgers: Spread each toasted bun half with a thin layer of the seasoned mayonnaise. Place a shrimp patty on each bottom bun.