Shrimp Remoulade Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


*1 1/2 lbs. raw shrimp, medium peeled and deveined
*1 1/2 teaspoons seafood Seasoning
*1 large egg
*1 cup fresh bread crumbs
*1 teaspoon sea salt
*1/2 teaspoon white pepper
1/4 cup white onion, roughly chopped
2 cloves garlic
1/4 cup celery, roughly chopped
2 tablespoons cajun mustard
2 teaspoons ketchup
1/2 cup mayo
6 French Bread Rolls
1/2 cup sliced pickled okra
2 cups shredded iceberg lettuce
1 small red onion, sliced thin
*spray oil for greasing the grill



First place shrimp, Old Bay and egg in a food processor and pulse until shrimp is roughly chopped. Add bread crumbs, salt and pepper and pulse in processor until mixed thoroughly. Divide mixture into 6 equal parts and shape into patties. Set aside. *Light Grill Prepare sauce: Place onion, garlic and celery in a food processor and mix until finely chopped. Add cajun mustard, ketchup and mayo and process until smooth. Next, when grill is hot, spray grate with oil and place burgers on top. Cook 2-3 minutes and flip over then cook 2-3 minutes on the other side or until done (pink and firm to the touch). Lightly toast the rolls. Assemble: Place bottoms of rolls on a platter. Place a burger on each roll, next add 2 tablespoons of sauce on each burger, then put a few slices of pickled okra, 1/4 cup shredded lettuce and a few slices of red onion on each burger and top with the top of the roll. Serve!