Shrimp Scampi Burger on Garlic Bread

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

I love garlic, I love shrimp, and I wanted to make a burger out of Shrimp.


2 Pounds Peeled, Deveined RAW Shrimp (Medium sized shrimp are fine)
1 Cup Near East Brand Rice Pilaf, cooked according to package directions
1/4 Cup Japanese Panko Bread Crumbs
1 Egg
4-5 Tablespoons Fratelli Mantova Garlic Olive Oil, Divided
4 Tablespoons Minced Garlic
1-1/2 Cup Sutter Home Pinot Grigio
1/2 Cup Softened Organic Salted Butter
3 Tablespoons Fresh Parsley, Chopped Fine, Divided
1/4 Fresh Lemon
6 Tablespoons Shaved Fresh Parmesan Cheese
6 French Rolls
3 Cloves Garlic
6 Tablespoons Butter, softened


In medium skillet, heat 2 tablespoons olive oil on low heat. Add minced garlic and cook for 2-3 minutes, being careful not to brown garlic. Increase heat to medium and add Pinot Grigio slowly, simmering until reduced by about half. Reduce heat to low and add butter, 1 tablespoon at a time until all butter is incorporated. Remove from heat and stir in 2 tablespoons parsley. Squeeze lemon quarter over garlic wine sauce and stir once more, set aside.

Grind Shrimp in meat grinder, using coarse grinding plate. Mix 1 cup rice pilaf, ¼ cup bread crumbs, egg and remaining parsley with ground shrimp until thoroughly combined. Divide mixture into 6 equal pieces and form patties approximately ½” thick.
Brush grill with 2-3 Tablespoons olive oil and cook shrimp patties over medium meat until pink throughout.

While patties cook, cut rolls in half horizontally. Mince garlic cloves and stir into softened butter. Heat a griddle to medium, place bread butter-side down on a griddle and cook 4-6 minutes, or until toasted.
To assemble burger, brush bottom piece of garlic bread with garlic wine sauce and add patty. Brush patty with approximately 1 tablespoon garlic wine sauce and 1 tablespoon shaved parmesan cheese and top with remaining garlic bread.