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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 1 |
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Ingredients:
1 pound medium shrimp, peeled and deveined |
1 tablespoon butter |
1/2 cup finely chopped celery |
1/4 cup finely chopped onion |
1 1/2 cups panko (japanese breadcrumbs), divided |
1/3 cup mayonnaise |
1 large egg |
1 teaspoon lemon zest |
1/2 teaspoon kosher salt |
1/2 teaspoon dry mustard |
1/2 teaspoon freshly ground black pepper |
1/2 cup vegetable oil |
2 cups shredded iceberg lettuce |
chive biscuits |
louis dressing |
Directions:
1. Pulse shrimp in a food processor 4 or 5 times or until chopped. Spoon into a medium bowl.
2. Melt butter in a small skillet over medium heat; add celery and onion, and sauté until tender. Add to shrimp in bowl; gently stir in 1 cup panko and next 6 ingredients. Shape mixture into 8 patties (about 1/3 cup each). Place remaining 1/2 cup panko in a shallow dish; dredge both sides of patties in panko. Place patties on an aluminum foil- or parchment-lined baking sheet; cover and chill 1 hour.
3. Fry patties in hot oil, in 2 batches, in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden. Drain on paper towels.
4. Cut Chive Biscuits in half. Place 1/4 cup lettuce on bottom half of each biscuit; top with a dollop of Louis Dressing and 1 shrimp patty. Cover with top halves of biscuits.
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