Shrimp Po'Boy Sliders

ingredients

  • remoulade
  • 1 lb. (500 g) medium shrimp, peeled, deveined and finely diced
  • 1/4 cup (1 1/2 oz./45 g) finely chopped yellow onion
  • 1/4 cup (1 1/2 oz./45 g) finely chopped red bell pepper
  • 3 Tbs. finely ground yellow cornmeal
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 egg, lightly beaten
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. kosher salt
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. freshly ground black pepper
  • 2 tsp. olive oil
  • 14 slider buns, split

    • method

    1. To make the remoulade, in a bowl, stir together the mayonnaise, mustard, shallots and parsley. Season with salt and pepper. Stir in the lemon juice and season with hot pepper sauce to taste.
    2. To make the sliders, in a bowl, combine the shrimp, onion, bell pepper, cornmeal, parsley, egg, garlic powder, onion powder, oregano, salt, cayenne and black pepper. Form into 14 patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.
    3. In a nonstick fry pan over medium-high heat, warm the olive oil. Working in batches, add the patties and cook, turning once with a spatula, until cooked through, 3 to 4 minutes per side. Spread the inside of the bun tops and bottoms with a dollop of remoulade. Set the patties on the rolls. Top the sliders with the top halves of the buns and serve immediately.

    notes

    If you can’t find slider buns, these little shrimp burgers are also terrific served atop garlic bread. Cut 1 baguette on the diagonal into slider-sized slices. Melt 3 tablespoons salted butter in a small pan over medium heat, add 1 minced garlic clove and cook just until soft, about 30 seconds. Remove from the heat and brush each baguette slice with the garlic butter. Any leftover remoulade will keep in the refrigerator in an airtight container for up to a week.

    Adapted from Williams-Sonoma Burger Night, by Kate McMillan (Weldon Owen, 2015)

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