Shrimp Étouffée Burger

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


2 cup  Honey Mustard Pretzel Bites
1 cup Sutter Home Moscato Wine
3 green onion, finely chopped
1 red pepper, diced
1 yellow pepper, diced
2 celery stocks, diced
1 Table spoon fresh Thyme
1 Tablespoon Worcestershire sauce
1 Tablespoon tomato paste
3 lb cleaned & divined shrimp, chopped in processor
1 cup Flour
1 cup Colavita Olive oil
Colavita Olive Oil for brushing grill
6 Large Kaiser rolls
Roll Spread
1 stick of softened butter
1 Tablespoon Horseradish
Zest of 2 Key Limes



To make burgers combine pretzels and wine in food processor chop and let sit until all the liquid is absorbed and pretzels are soft (approximately 5 minutes). Place onion, both types peppers, celery, thyme, Worchester sauce, tomato paste and shrimp into a large bowl, combine with the Pretzel mixture and mix well. Divide into 6 equal parts and make patties to fit the rolls. Coat each side of patties with flour by dipping the patties into the flour. Brush with oil. Brush the grill racks with Colavita olive oil. Place the patties on the grill rack, cover and grill until golden brown, 5-6 minutes. Turn the patties and continue grilling until done, about 4-5 minutes and the shrimp is transparent. During the last few minutes of cooking, brushe cut side of rolls with butter mixture, place the cut side of rolls on the outer edge of the grill rack and toast lightly. To assemble burgers, carefully place the burger on the bottom half of the roll add the top of the roll and serve.