Directions:

To Prepare Shrimp Burger Patties:

In the bowl of a large food processor, add 4 ounces of shrimp and mayonnaise. Pulse 8 to 10 times until shrimp are finely chopped. Scrape down the bowl as needed.  Add remaining shrimp and Old Bay seasoning and pulse 5 or 6 times or until everything is combined.

NOTE: A portion of the shrimp is pureed (for binding), but the rest of the shrimp is left chunky for texture.

Add shrimp mixture to a stainless steel bowl and fold in scallions and parsley. Mix well. Place the mixture into four equal patties on a plate. Keep covered and refrigerate for at least 1 hour. Make sure to use within 24 hours. Preheat an electric griddle to 350 degrees Fahrenheit or a skillet over medium heat. Spray the patties with nonstick pan spray and place them on the griddle or in the skillet. Cook on one side until a dark crust appears on the bottom, about 5 minutes. Flip the patties and cook for 3 to 4 minutes until they reach an internal temperature of 145 degrees Fahrenheit (for 15 seconds). 

To Prepare Citrus Dijon Marmalade:

In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.

To Assemble Southern Seared Shrimp Burgers:

Prepare fried green tomatoes according to package instructions. Toast the inside of the Kaiser rolls on a griddle or skillet until just golden brown, then place them on plates or a platter. Spread 2 tablespoons of pimento cheese on the toasted bottom half (heel) of each roll. Assemble in the following order:

– 1 shrimp burger patty
– 1 slice fried green tomato
– 1 lettuce leaf.

Spread 1 tablespoon of marmalade on the toasted top half (crown) of each roll. Close each sandwich with the crown of the roll and enjoy immediately!

Chef Tips:

– Kaiser rolls can be found in the bakery section of many grocery stores and have five curved cuts in a flower or crown shape on the top of the roll. They tend to be firmer than hamburger buns.

– No food processor? You can chop the first amount of shrimp with a large knife or cleaver, chopping and crushing until it forms a paste. A mortar and pestle or meat mallet may also work.

– Shrimp patties can be made in large batches and frozen as full-size or slider-sized patties for a future meal. Freeze by laying patties spaced out in one layer on a baking sheet lined with parchment paper and freezing until solid.