On this episode of “Can Jen Piccata It?” we have not just shrimp, not just a burger, but a shrimp burger!
I love this dish for two big reasons. One it makes a piccata feel so practical. I can have my piccata poolside and it fits. But also? Now my summer burger feels so glamorous from swapping out meat and ketchup for a seafood piccata flavored with lemon and capers. The shrimp and the burger really work together to lift each other up.
1 lb shrimp, semi-finely chopped
1/4 cup plus 1 tbsp capers, drained and rinsed
Juice and zest of one lemon
1 large egg
1/4-1/2 cup all purpose flour
1/4 cup mayonnaise
2 tbsp neutral oil
Salt and pepper
Start by mixing the mayonnaise, 1 tbsp of the capers, and start with the juice of half a lemon. Add more lemon if needed and add salt and pepper to taste. Set aside or refrigerate until using.
Combine the shrimp, lemon zest, the rest of the capers, egg, flour, and 1/2 tsp each salt and pepper. Add more flour if the mix isn’t holding. Form into four patties.
Heat the oil in a large, heavy-bottomed pan over medium-high heat. Cook your shrimp patties about 3-5 minutes per side until the outsides are golden brown and the insides are fully cooked. Serve on a toasty bun with lettuce, spinach, or arugula and load up the mayo!
Shrimp is one of the key items in South Carolina food culture. Growing up one of the main spots for my family vacations was Charleston. For those of you who have never been Charleston is a beautiful town filled with a rich history that is as old as America itself, and they also boast some of the best food in the world in my opinion. Since Charleston is on the shore you can find beautiful coastal style dishes in almost every restaurant. Think she crab soup or shrimp and grits. Every time my family would travel to Charleston we made sure to eat every bite of shrimp that was available to us and we would even get coolers full of shrimp from seafood markets to take home with us. The shrimp there is that good.
For this dish I was inspired by memories of Charleston, South Carolina. I wanted to create something with beautiful shrimp, but really turn the volume up on the flavor to create a fiery, yet decadent shrimp. I crusted the shrimp in some of my favorite spices like old bay and lots of garlic powder. Then I combined oil, butter, and garlic in the pan to create a sort of garlic butter, and then cooked the shrimp in the garlic butter for extra oomph. I paired these shrimp with my tomato basil cream pasta, recipe found here. This created an incredibly well rounded dish. The shrimp had spicy and garlicky notes while the pasta balanced it out with the sauce’s creaminess and sweetness of the tomato and basil. This pairing worked incredibly well, but I think these shrimp could go with any manner of dishes. They would be beautiful next to a steak for a surf and turf, orwould be delicious with polenta for a play on shrimp and grits. There are so many options for these little flavor bombs, plus the cooking on them is super easy to boot!
1/2 pound raw shrimp, peeled and deveined
3 tablespoons garlic powder
1/2 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon old bay seasoning
2 cloves minced garlic
3 tablespoons butter
1 tablespoon cooking oil
Start by mixing the garlic powder, cayenne, black pepper, and old bay together. Heat the oil and butter over medium high heat. While your oil and butter heats up toss the shrimp in the spice mix. Once the butter is melted add the garlic and give it one minute to cook. After that minute add your shrimp to the pan. The shrimp should take about two minutes to cook on the first side and one minute on the second side. The spices should form a nice crust on the shrimp. For serving I topped my pasta with the shrimp and garlic from the pan, and then topped the whole plate off with fresh basil and parmesan cheese. It does not get much easier or more delicious than that!