Old Bay-Style Shrimp Burgers
with Tarragon Mayo & Lemony Kale Slaw
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
Where there’s shrimp burgers, the ocean is easy to imagine. This supper is pure pleasure, from the celery salt in the classic seaboard seasonings to the toasted finish on the buns to the whole-grain mustard and fresh tarragon in the mayo.
We will send you:
- 285g Shrimp (BAP-certified)
- ½ Bunch of kale
- 4g Tarragon
- 1 Scallion
- 1 Lemon
- 60ml Mayonnaise
- 30ml Whole-grain mustard
- 7g Honey
- 2 Artisan hamburger buns
- 5g Down by the Bay spices (celery salt (salt, celery seed, canola oil, cellulose), black pepper, mustard, bay leaves, nutmeg, paprika, Cayenne pepper, cardamom, cloves, ginger, mace)
Contains: Barley • Eggs • Mustard • Shrimp • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
4 g
Sodium
2100 mg
Total Carb
56 g
Sugars
9 g
Protein
32 g
Fibre
6 g
Preparation
Mise en place
- Remove the kale leaves from the stems; thinly slice the leaves.
- Pick the tarragon leaves off the stems; finely chop the leaves.
- Juice the lemon.
- Thinly slice the scallion crosswise.
- Pat the shrimp dry and remove the shells from the tails; season with the spices (start with ½) and a pinch of salt.
Cook the shrimp
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
- Transfer to a bowl and add the scallion.
- Wipe out and reserve the pan.
Make the tarragon mayo & slaw
- Meanwhile, in a small bowl, combine the mayo, tarragon, ½ the mustard, ½ the honey and S&P.
- In a large bowl, combine the lemon juice, remaining mustard and honey, a drizzle of oil and S&P.
- Add the kale and massage, 1 to 2 min., until softened.
Toast the buns
- In the reserved pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the tarragon mayo, shrimp, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
