Friday, March 4, 2016

Caroline Shrimp Burger with Spicy Remoulade and Baked Beans

Many (and I mean over 15) years ago when we lived in San Antonio, I use to go to cooking classes at Central Market (a foodie's haven).  Once when my mother was visiting, she and Jim accompanied me to a class hosted by Terry Conlan, then the Executive Chef at Lake Austin Spa.  His focus was on healthy, low-fat meals.  In this class he served three different burgers.

My favorite was the Shrimp Burger.  You can find similar recipes but I stuck to this one.  He served with a a slaw topping and some really good, easy baked beans.  

The recipes below may look lengthy, but everything can be mixed ahead.  Mix the dressing for the slaw (and then mix in the cabbage at serving time), make the burger mixture (I had leftovers which kept for several days.....I did add a bit more bread crumbs before frying), and mix everything for the baked beans and then simply put in a baking dish and bake about half an hour before serving.

So make everything the day ahead if you like and you can have dinner on the table lickety-split.

SHRIMP BURGER (4-6 servings)

1 pound shrimp, peeled, deveined, roughly chopped
3/4 cup onion, minced
1/2 cup red bell pepper, minced
1/2 cup celery, minced
3 cloves garlic, minced
1 tsp Old Bay seasoning
1/2 tsp celery seed
1/4 tsp salt
1/8 tsp cayenne pepper
1 Tbsp Worchestershire sauce
3 egg whites, lightly beaten
3 Tbsp buttermilk
1/2 cup fresh white bread crumbs (more if mixture looks too soupy)
1/4 cup flour

Combine all ingredients; chill 2 hours.  Saute in a non-stick skillet with non-stick spray and a touch of olive oil.  Serve, topped with slaw, on a bun of choice.


1/2 cup fat-free sour cream
1/4 cup fat-free mayo
1 Tbsp creole mustard
2 Tbsp 2% milk
1 Tbsp prepared horseradish
2 Tbsp peeled, seed, diced tomato
1/2 tsp capers, minced
1 Tbsp dill pickle relish
2 tsp minced parsley
1 1/2 cups finely chopped cabbage
1/2 tsp dill week
2 Tbsp minced onion
Pinch of salt, sugar, cayenne, black pepper

Combine dressing ingredients.  Chill.  Toss with cabbage at time of serving. 


2 strips lean bacon
1/4 cup minced onion
non-stick spray
1/4 cup apple cider (or water)
3 cups cooked pinto beans (can also use 2 {15 oz} cans pinto beans)
3 Tbsp yellow mustard
3 Tbsp catsup
3 Tbsp commercial BBQ sauce
2 Tbsp molasses
1 Tbsp brown sugar
2 tsp cider vinegar

In a heavy skillet, slowly cook bacon until crisp.  Blot bacon on paper towels.  Discard grease from skillet, but saute onions with spray until browned in the same skillet.  Add cider (or water) and scrape pan with a wooden spoon to deglaze.  Add remaining ingredients, transfer to a baking dish and bake, covered, at 350F for 20 minutes.  Uncover, top with crumbled bacon, bake 10 minutes.

Recipe Source:  From Central Market Cooking School (July 19, 2000), San Antonio, TX.  Hosted by Executive Chef Terry Conlan from Lake Austin Spa, Austin, TX

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