Shrimp Burgers

I saw this recipe at Spork or Foon? and knew I had to try it, if not no other reason then:
A) Ed would love me for it
B) it has avocado in the sauce (optional)
I made a  few adjustments to her recipes as I couldn't find any fresh cilantro and we don't use mayo.

Ingredients

For the shrimp burgers:

• 1 pound medium shrimp, shelled and deveined
• 1 egg
• 1 1/2 teaspoons parsley flakes
• 1 garlic clove, peeled
• 1/2 cup Panko breadcrumbs
• 1 jalapeno pepper, stemmed, seeded and diced
• 1 tablespoon chopped white onion
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

For the avocado aioli:

• 1 Haas avocado, halved, seeded and peeled
• 2 teaspoons olive oil
• 1 tablespoons fresh lime juice
• 2 medium garlic cloves, peeled
• 1 jalapeno pepper, seeded and chopped
• 1 1/2 teaspoons parsley flakes
• Sea salt and freshly ground black pepper, to taste

Preparation

For the shrimp burgers:Divide the shrimp in half. Coarsely chop one half and set aside. Put remaining half in a food processor and grind to a coarse puree. Add egg, parsley and garlic to processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again. Transfer contents of food processor to a large bowl. Add coarsely chopped shrimp, jalapeno and onion. Season with salt and freshly ground black pepper to taste. Mix well. Chill for 15 minutes. Form patties or "burgers" and set aside.

Heat oil in a heavy skillet. When very hot, fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness. Drain on paper towels.

For the avocado aioli:Scoop the avocado pulp into the bowl of a food processor. Add the oil, lime juice, garlic cloves, jalapeno, parsley, salt and pepper. Process until smooth. Check and adjust seasoning.

We served ours with romaine lettuce and thinly sliced Roma tomatoes on Light Wheat bread. With French Fries :)

the whole shebang, as pictured:

1 burger

1 piece light wheat bread

1/12 of the aioli

(6 Points +)

1 serving of fries:

3 Points+
Print a coupon for the fries!! (added 2/5/12) not sure how long active for
$1.25 off one Alexia item: 

This was good. Ed TRIED to eat three.... but stopped after two :)

I have linked up at Sugar Free Sunday!

Melt in your mouth Monday!
Family Fresh Meals: Seafood
Ingredient Spotlight: Avocado

Shrimp Marinara Fettucine

Simple Deliciousness! If you can prepare spaghetti, you can make this!

(you can click the pics to make them bigger!)

Serves 4

8 oz ronzoni garden delight pasta

1 Jar Pasta Sauce

( I added some garlic powder and onion powder to mine!)

4 oz cooked, peeled shrimp, cut in thirds

PRETTY!

Cook your pasta and your sauce (add shrimp to sauce)

Drain it

Top 1/4 pasta with 1/4 sauce

Sprinkle some Parmesan cheese and you are done!

1/4 of recipe = 8 Points+ (7 if you don't sprinkle with cheese)

1/2 of the recipe is 16 Points+ (14 if you dont sprinkle with cheese)

Totally Yummy! Ed and I both enjoyed it!

Linked at:

Family Fresh Meals: Seafood

Coconut Shrimp

Ed's Birthday was this past week and in lieu of going out to eat, I figured we would spend that money at the grocery store and cook at home. I know he had been eyeing some seafood, so I was anxious to see what he would pick. Well =) My lovely came home with about 2.5 lbs of shrimp (not the tiny ones, but not the super huge one either, because it quite frankly creeps me out when they are that big!)

Well that was about about 2 pm and then he ate a frozen pot pie :pout: so me being the super "sweet" (impatient) wife I am, I decided to make an appetizer to tonights dinner (which will probably just be steamed shrimp).

Ingredients:

1/2 pound raw shrimp, peeled and deveined
1/4 cup breadcrumbs
3 tablespoons coconut flakes
1/4 coconut milk

Preheat oven to 375.
If the shrimp aren't already peeled and deveined...DO IT!

Dry them on a paper towel

Prep your dipping station:

Mix the bread crumbs with the coconut in one dish

Coconut milk in the other

line a baking sheet with foil and lightly spray with PAM

Dip the shrimp in the milk coating both sides

then in the crumb mix, then to the pan

As you can see, there is still quite a bit

of the dipping ingredients left, and the Points+

Calculation is based on using it all. I guess you could

"re-dip" them

Bake at 375 until tails are red =) and shrimp is fully cooked

(about 5-10 minutes, flipping once)

Serve!

Now if you wanted to eat all of them, it would be 10 Points+

1/2 of it is 5 Points+

YummYumm

I have linked up over at:

and

Fit and Fab Fridays
Chef in Training
Family Fresh Meals: Seafood