This came up in the Washington Post one morning, just randomly, and it seemed like good way to utilize some frozen shrimp we had in the freezer. There’s a bit of kick to these – which comes through the horseradish and hot sauce – that you can dial up or down depending on how much you use. As written, this version is relatively mild, but very delicious. The basis for it comes from Ann Maloney via Voraciously.
For this you’ll need x1 lb raw shrimp (shelled and deveined), 2 tsp horseradish, x3 scallions (chopped), 1/4-3/4 cup panko bread crumbs, 2 eggs (lightly beaten), 2 teaspoons hot sauce (we used chili sauce), salt and pepper, 1 Tbsp unsalted butter, 1 Tbsp Old Bay seasoning and 2 Tbsp olive oil.
Place the raw shrimp in a food processor and pulse just a few times – you don’t want to make a puree, you just want to break them down into a chunky mass.
Place the well-chopped shrimp into a bowl and add the (minimum amount of) bread crumbs, scallions, horseradish, hot sauce, beaten eggs, Old Bay and a good grinding of salt and pepper. Combine well and add a little more bread crumbs just a little bit at a time to make the mixture dry enough to form into patties but not too dry.
With your hands form the shrimp mixture into patties – 3-4″ wide and 1/2-3/4″ thick. Place them onto a sheet or wax paper on top of a plate and then put them into the fridge for at least an hour or up to a full day.
To cook them – place the olive oil and butter into a heavy skillet over medium high heat. Once the butter is melted, swirl it around and, only then, remove the patties from the fridge and place them into the skillet. Cook until browned on both sides – about 5-8 mins per side – and serve on brioche hamburger buns with mayo, sliced tomato and lettuce.