Crispy Shrimp Po' Boy Burgers

YIELD: 4 SANDWICHES

SERVES: 4

INGREDIENTS

2 tsp. vegetable oil

1 c. vegetable oil

½ c. celery

½ c. green bell pepper

½ c. onion

1½ tsp. Cajun seasoning

1 clove garlic

2 scallions

1½ lb. medium shrimp

2 large eggs

1¾ c. panko (dried Japanese breadcrumbs)

½ tsp. salt

6 oz. andouille sausage

½ c. light mayonnaise

4 piece French bread

2 c. Shredded romaine lettuce

6 slice tomato

DIRECTIONS

1- Heat 2 teaspoons oil in a nonstick skillet. Add celery, green bell pepper, onion, and Cajun seasoning. Cook over medium-low heat, stirring occasionally, until softened, about 6 minutes. Stir in garlic and cook 1 minute. Remove skillet from heat; stir in scallions and let cool.

2- In a food processor, finely chop 1 cup of the shrimp. With a chef's knife, coarsely chop remaining shrimp.

3- In a bowl, beat eggs with a fork. Add shrimp, 3/4 cup of the breadcrumbs, salt, and reserved cooked vegetables. Stir well to combine. Cover and refrigerate 30 minutes.

In same nonstick skillet, cook andouille until lightly browned, 8 minutes. Drain on paper towels; let cool. In a small bowl, stir andouille and mayonnaise.

4- Heat remaining 1 cup of the oil in a skillet over medium heat until hot. Spread remaining 1 cup of the breadcrumbs on a piece of waxed paper. Shape shrimp mixture into 6 long oval patties, about 3/4-inch thick. Gently coat patties with breadcrumbs. Cook patties 5 minutes per side, or until browned and cooked through; drain on paper towels.

5- Spread andouille mayonnaise on cut sides of bread. Place lettuce, burgers, and tomatoes on bottom halves of bread. Replace tops.

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