Chef Shorne's Curry Shrimp Burger Recipe!

At NeverEnding Experiences, we're all about creating unforgettable culinary adventures. We're thrilled to share a special recipe from Chef Shorne, who will be joining us for our upcoming event, Taste of Afro-Caribbean; his incredible Curry Shrimp Burger. This dish is perfect for your cookouts or a delightful weekend treat.

Curry Shrimp Burger Recipe

Yield: 4 burgers | Prep Time: 45 mins | Cook Time: 10 mins

Ingredients

Shrimp Patty:

• 1 pound peeled and deveined medium-sized shrimp
• 1/3 cup panko breadcrumbs
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon curry powder
• 1/4 teaspoon scotch bonnet pepper sauce
• 1/4 teaspoon freshly ground black pepper
• 2 scallions, white and green parts, thinly sliced
• 1 tablespoon fresh red bell peppers, diced
• 1 large egg, lightly beaten

Mango Slaw (Make Ahead):

• 1/4 head of cabbage (1 cup shredded)
• 2 medium carrots (1 cup shredded)
• 1/2 a mango, julienned
• 3-5 thin slices of fresh ginger
• 1/2 teaspoon whole allspice
• 1/3 cup champagne vinegar
• 1 teaspoon scotch bonnet pepper sauce
• 2/3 cup water
• 1/2 teaspoon salt
• 2 teaspoons sugar

Curry Mayo:

• 1 pot of boiling water (to use as boiler to bloom the curry powder)
• 1 teaspoon honey
• 1 tablespoon champagne vinegar
• 2 teaspoons fresh lemon juice
• 2 teaspoons curry powder
• 1 cup mayonnaise

To Serve:

• Brioche buns
• Boston lettuce (optional)
• Butter for toasting

Method

Shrimp Patty:

1. Coarsely chop half of the shrimp.
2. Put the remaining shrimp in a food processor and pulse until smooth.
3. Combine both halves of the shrimp in a large bowl with the rest of the ingredients and mix until well-combined.
4. Refrigerate for 10 minutes, then form into 4 patties. Refrigerate for 10 more minutes.
5. Heat oil in a large cast-iron skillet over medium-high heat.
6. Cook the burgers for about 3 minutes per side.

Mango Slaw (Make Ahead):

1. Wash all veggies.
2. Cut the cabbage into thin strips (or use a grater), julienne the carrots and mango.
3. Add the ginger and allspice to a 2-cup jar, along with the cabbage, carrots, and mango. Leave a 1/2 inch space at the top.
4. Combine the vinegar, water, salt, and sugar in a small pot, and bring to a boil, stirring to dissolve the salt and sugar.
5. Remove from heat and pour into the jar while still warm, pressing the veggies and fruit down to remove any air.
6. Top with more brine until the veggies and fruit are totally covered.
7. Marinate for at least 2 hours before use to infuse the flavor and soften the cabbage. Store in the refrigerator for up to 2-3 weeks.

Curry Mayo:

1. To bloom the curry, place a stainless bowl over a pot of boiling water.
2. Add the champagne vinegar, honey, and lemon juice to the bowl.
3. Once the mixture heats up, whisk in the curry powder until the curry forms into a paste. Remove from heat and let cool.
4. Add the cooled curry mixture to the mayo and a little salt to taste. Refrigerate until ready to use. Store in the refrigerator for up to 2-3 weeks.

To Serve:

1. Toast a brioche bun in a pan with butter.
2. Add curry mayo to both sides of the bun.
3. Layer, in order: bottom bun, Boston lettuce (optional), shrimp patty, mango slaw, and top bun.

Enjoy your delicious Curry Shrimp Burger, packed with flavors that will transport your taste buds to the tropics!

Stay tuned for more recipes and updates from NeverEnding Experiences. Happy cooking!