One of the many wonderful restaurants in Charleston, S.C., Hominy Grill, have these fabulous burgers on the menu.
The whole secret here is to not over cook the shrimp and chill your patties before frying. Saute the shrimp in a little butter for a few minutes or roast in a 425 degree oven, just until they start to turn pink, maybe 8-10 minutes.
They recommend chilling the patties for 2 hours, I recommend as long as you can. All afternoon if possible. I have also put them in the freezer for an hour to get them started.
You are going to chop them up so don't spend the big bucks on the big shrimp. Your best shrimp are always going to be wild-caught. Support the shrimpers they work really hard.
Hominy Grill - Shrimp Burgers
1 pound small-medium size shrimp, cooked (Don't over cook)
3 tablespoons chopped celery
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
1 1/2 teaspoon grated lemon rind
1 cup cornbread crumbs or soft breadcrumbs
3 tablespoons mayonnaise
1 large beaten egg
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot sauce
2 tablespoons vegetable oil
6 good hamburger buns
Toppings: lettuce leaves, tomato slices, tarter sauce or mayo
Combine cooked chopped shrimp and next 4 ingredients in a large bowl. Add cornbread crumbs and next 5 ingredients; stir until well blended.
Shape mixture into 6 patties. Place patties on wax paper-lined baking sheet; cover and chill at least 2 hours, longer if possible.
Heat oil in a large non-stick skillet over medium high heat. Cook shrimp patties 4 minutes on each side or until golden. Drain on paper towels. Serve on lightly toasted hamburger buns with desired toppings.