Shrimp Po-Burgers with Remoulade Slaw

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

I grew up in Ocean Springs, Mississippi, on the Mississippi Gulf Coast where shrimp (at least then) was king.Shrimp po-boys were a dietary staple at home, as well as up and down the coast, from New Orleans to Mobile. This is my burger-fried twist on that classic, also incorporating remoulade, another local favorite dish.


Burger Patties:

2 lbs. medium or large shrimp, preferably wild American, peeled and deveined
1 tablespoon ground ancho (dried poblano) chilies
1 tablespoon ground California (dried Anaheim) chilies
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 green onions, chopped, green and white parts
2 cloves of garlic, minced
1 cup fresh bread crumbs
1/4 cup fresh parsley, chopped
2 tablespoons lager beer (or water)
2 tablespoons olive oil
1 tablespoon freshly squeezed lime juice

Remoulade Slaw:

6 green onions, chopped, green and white parts
2 cloves of garlic, minced
1/4 cup olive oil
2 tablespoons celery, finely chopped
2 tablespoons ketchup
2 tablespoons red bell pepper, finely chopped
1 tablespoon Creole mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh parsley, chopped
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
1/4 teaspoon kosher salt
2 cups bagged, preshredded slaw (without dressing)

High temperature cooking spray
2 crusty French loaves (or enough to make 6 “buns”)


For the burger patties, combine the shrimp, ground chilies, salt, and pepper in a food processor. Pulse the shrimp until it reaches a consistency similar to ground meat. Do not puree. In a large bowl, gently but thoroughly combine the shrimp mixture with the remaining burger patty ingredients. Line a large plate or baking sheet with wax paper. Form 6 patties, about 3/4 inch thick, and place on the wax paper. Cover with plastic wrap and refrigerate until ready to grill, preferably at least one hour. The patties better hold their shape when chilled prior to grilling.

Combine the remoulade ingredients, but not the slaw, in a food processor or blender and puree. Taste and adjust black pepper, cayenne, and salt if necessary. Transfer to a bowl and refrigerate to allow flavors to combine, preferably one hour. Taste and adjust seasonings again if necessary. Toss the remoulade with the slaw, cover with plastic wrap, and refrigerate until ready to assemble burgers.

Preheat grill to medium-high. Spray burger patties on both sides with cooking spray. Grill until shrimp is fully cooked, about 4-5 minutes per side. Slice French bread into “buns” sufficient to hold the burgers. Place a burger patty on each “bun” and top with equal amounts of the remoulade slaw. Serve while burgers are hot.

Serves 6.