Saturday, October 8, 2016

Shrimp burgers: when you don't want your vacation to end #recipe #giveaway @Abbottmysteries



We travel we love to bring back ideas, food photos and recipes.  What a great way for the vacation to continue on.  This summer MJ and hubby went to the beautiful island of Newfoundland for a bucket list trip.




 It was such a great holiday that it remains on the bucket list and we will go back.
Fishing has been the base of Newfoundland economy since it was first settled.  Although the cod fishery has collapsed from overfishing by trawlers, there is still lots of great fish in the restaurants and fish and chips seem to be a staple.  
We enjoyed city and village restaurants. We loved this one with the fishing boat on the front of it! 



 One of the highlights was a shrimp burger in this restaurant in Port au Choix on the coast as we headed north to see the Viking reconstruction.  


Tiny shrimps were obtained fresh from the plant across the street and they were in season.  These little shrimps are lovely and sweet and known as salad shrimp.  We get them frozen and they have quite a different texture from their larger relatives.  

We loved the boat protruding from the restaurant’s deck and the shrimp burger was terrific, although not a burger per se. It seemed to be more a generous serving of sautéed shrimp, served on a bun with fries.  At home we tried to reconstruct it and came up with this.  

Victoria found these amazing triangular ciabatta buns at the bakery, but any tasty bun will do.
This easy peasy recipe served three, but could stretch to four more restrained eaters.



I pound frozen salad shrimp (if you find fresh, even better)
Juice of a lemon
Butter
Salt & pepper
Mayonnaise
Chopped fresh chives.
Chopped parsley
Juice of half a lemon.
Melt the butter in a frying pan.
3 to 4 buns, warmed.
lettuce if you'd like and we did
Thaw shrimp and squeeze out excess liquid, with a paper towel. Shrimp should be nice and dry.  
Sauté the shrimps until just pink. 


Season with S & P.  Add chives, parsley and lemon and season with S & P.  How easy is that?  Give them a couple of minutes for the flavors to ‘marry’.
Slather buns with good quality mayonnaise (we used Hellman’s), place lettuce on buns and scoop out shrimp with a slotted spoon to avoid having a soggy ‘burger’.


Enjoy your mini-trip to Newfoundland.  We are making this delicious lunch part of our regular routine, whenever we can find the salad shrimp.



Now, if you’ll excuse us, we’re feeling hungry!


By the way, this was release week for The Hammett Hex, our fifth book collector mystery.  We’d like to offer any ONE of the audio editions for the first four book collector mysteries for you or your library .  All you need to do is leave a comment WITH YOUR EMAIL address, so we can contact you.  Be prepared to check your spam filter for a message from Mary Jane Maffini.  Spam filters sometimes think that’s marijuana muffins and, well, you see the problem. 
We are on the road this weekend so it may take a day or two.  Be vigilent!

Good luck everyone.



If you don't have The Hammett Hex yet,  here's your chance:


 CLICK HERE or ask your favorite booksellter

 And: 


CLICK HERE TO WATCH THE TRAILER
 



















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