Emerald Coast Shrimp Sliders

★★★★★ 1 Review
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By Sherri Williams
from Crestview, FL

My 1st place appetizer in the Let's Eat! Flavors of the Emerald Coast Cooking Contest held in Sandestin Florida 3/4/2011

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serves 10
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients

  •  
    1 lb fresh cleaned and deveined gulf shrimp
  •  
    2 tbsp mayo
  •  
    1 tbsp extra virgin olive oil
  •  
    1 jumbo egg
  •  
    1 tbsp finely chopped italian parsley
  •  
    1 finely chopped green onion stalk
  •  
    1/2 cup panko bread crumbs
  •  
    1 tsp swamp fire seafood seasoing (to taste
  •  
    1 tbsp hot sauce
  •  
    1 medium onion sliced thinly
  •  
    zest of 1 large lemon
  •  
    1/2 stick of butter
  •  
    5 oz baby spinch leaves
  •  
    2 tbsp evoo for for frying
  •  
    1 package of pitettes pita bread
  • YOGURT SAUCE
  •  
    6 oz. greek yogurt
  •  
    1 small seedless cucumber, grated and drained
  •  
    1 tsp dry oregano
  •  
    2 garlic cloves, minced
  •  
    1 1/2 tbsp fresh mint, finely chopped
  •  
    1/2 tsp fresh lemon juice
  •  
    salt and pepper to taste

How To Make

  • 1
    in a small mixing bowl, combine yogurt sauce. chill at least 30 minutes
  • 2
    coarse chop shrimp, in a mixing bowl, combine shrimp and next 9 ingredients. mix well
  • 3
    make 20, 2 inch cakes and chill for 30 minutes
  • 4
    add butter and sliced onions to a large skillet. saute onions until caramelized. this should take about 10 minutes
  • 5
    add remaining extra virgin olive oil to large skillet or griddle. fry shrimp cakes about 2-3 minutes on each side until golden brown. do not over cook.
  • 6
    add slice pitettes in half, layer a few spinach leaves on the bottom half, one shrimp cake, and top with dollop of yogurt sauce and carmelized onions