Shrimp Sliders for Two
By America's Test KitchenPublished on April 19, 2022
Time
45 minutes
Yield
Serves 2
Ingredients
Before You Begin
We prefer untreated shrimp—those not treated with sodium or additives such as sodium tripolyphosphate (STPP). Most frozen shrimp have been treated (the ingredient list should tell you). If you're using treated shrimp, decrease the amount of salt to ⅛ teaspoon. If you're purchasing shell-on shrimp, you should buy about 1 pound. We recommend using Martin's Dinner Potato Rolls here.
Instructions
- Combine 3 tablespoons mayonnaise, scallion whites, pickles, hot sauce, and ¼ teaspoon pepper in bowl. Cover tartar sauce and refrigerate until ready to serve.
- Spread panko in shallow dish. Pulse one-third of shrimp, Old Bay, salt, remaining 1 tablespoon mayonnaise, and remaining ¼ teaspoon pepper in food processor until shrimp are finely chopped, about 4 pulses. Add remaining two-thirds of shrimp to mixture in processor and pulse until coarsely chopped, about 6 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in scallion greens.
- Divide shrimp mixture into 4 equal portions (about ⅓ cup each) and shape into 3½-inch-diameter patties. Working with 1 patty at a time, dredge both sides in panko, pressing lightly to adhere, and transfer to plate.
- Line plate with triple layer of paper towels. Heat oil in 10-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 2 to 4 minutes. Carefully flip patties and continue to cook until patties register 140 to 145 degrees and second side is golden brown, 2 to 4 minutes longer. Transfer patties to prepared plate and let drain, about 30 seconds per side.
- Spread tartar sauce on bun bottoms and cocktail sauce on bun tops. Place patties on bun bottoms. Top with lettuce and cover with bun tops. Serve.
Time
45 minutesYield
Serves 2Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We found that finely grinding a portion of the shrimp in a food processor yielded a sticky paste that—with a bit of help from some mayonnaise—effectively bound succulent pieces of chopped shrimp without the need for eggs or a bready binder. To boost the shrimp flavor, we added some Old Bay seasoning to the mix (which was based off Christie Morrison and Nick Iverson's rendition of South Carolina's famous shrimp burgers) before folding in chopped scallions for a jolt of freshness. To ensure extra-crunchy edges, we shaped small, thin patties and coated them in panko bread crumbs before shallow-frying. We finished the sliders with tartar and cocktail sauces to drive home the seafood vibe and let the sweet shrimp shine.
Before You Begin
We prefer untreated shrimp—those not treated with sodium or additives such as sodium tripolyphosphate (STPP). Most frozen shrimp have been treated (the ingredient list should tell you). If you're using treated shrimp, decrease the amount of salt to ⅛ teaspoon. If you're purchasing shell-on shrimp, you should buy about 1 pound. We recommend using Martin's Dinner Potato Rolls here.
Instructions
- Combine 3 tablespoons mayonnaise, scallion whites, pickles, hot sauce, and ¼ teaspoon pepper in bowl. Cover tartar sauce and refrigerate until ready to serve.
- Spread panko in shallow dish. Pulse one-third of shrimp, Old Bay, salt, remaining 1 tablespoon mayonnaise, and remaining ¼ teaspoon pepper in food processor until shrimp are finely chopped, about 4 pulses. Add remaining two-thirds of shrimp to mixture in processor and pulse until coarsely chopped, about 6 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in scallion greens.
- Divide shrimp mixture into 4 equal portions (about ⅓ cup each) and shape into 3½-inch-diameter patties. Working with 1 patty at a time, dredge both sides in panko, pressing lightly to adhere, and transfer to plate.
- Line plate with triple layer of paper towels. Heat oil in 10-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 2 to 4 minutes. Carefully flip patties and continue to cook until patties register 140 to 145 degrees and second side is golden brown, 2 to 4 minutes longer. Transfer patties to prepared plate and let drain, about 30 seconds per side.
- Spread tartar sauce on bun bottoms and cocktail sauce on bun tops. Place patties on bun bottoms. Top with lettuce and cover with bun tops. Serve.
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