Emerald Coast Shrimp Sliders
By
Sherri Williams
@logansw
1
My 1st place appetizer in the Let's Eat! Flavors of the Emerald Coast Cooking Contest held in Sandestin Florida 3/4/2011
Ingredients
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·1 lb fresh cleaned and deveined gulf shrimp
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·2 tbsp mayo
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·1 tbsp extra virgin olive oil
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·1 jumbo egg
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·1 tbsp finely chopped italian parsley
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·1 finely chopped green onion stalk
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·1/2 cup panko bread crumbs
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·1 tsp swamp fire seafood seasoing (to taste
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·1 tbsp hot sauce
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·1 medium onion sliced thinly
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·zest of 1 large lemon
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·1/2 stick of butter
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·5 oz baby spinch leaves
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·2 tbsp evoo for for frying
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·1 package of pitettes pita bread
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YOGURT SAUCE
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·6 oz. greek yogurt
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·1 small seedless cucumber, grated and drained
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·1 tsp dry oregano
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·2 garlic cloves, minced
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·1 1/2 tbsp fresh mint, finely chopped
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·1/2 tsp fresh lemon juice
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·salt and pepper to taste
How to Make Emerald Coast Shrimp Sliders
- in a small mixing bowl, combine yogurt sauce. chill at least 30 minutes
- coarse chop shrimp, in a mixing bowl, combine shrimp and next 9 ingredients. mix well
- make 20, 2 inch cakes and chill for 30 minutes
- add butter and sliced onions to a large skillet. saute onions until caramelized. this should take about 10 minutes
- 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.
- 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
