So how is everyone doing post-Thanksgiving? I know I still feel a little hungover. Not really from food (who am I kidding that’s a big part). But, also from the stress of it all. Especially if you hosted your loved ones, kudos to you. I did not host this year and I was very stressed out. The anxiety of seeing family members you never talk to. Or getting through another conversation with your aunt who constantly asks you when you’re getting married. It is hard! But, it’s over and we can relax. Well, we still have Christmas. So maybe let’s pop the champagne bottle in January.
Now, one thing I look forward to is the leftovers. It’s always so much fun for me figuring out how to reinvent them and turn them into a new dish. This year, we basically had a seafood feast. We did not stick to the traditional turkey Thanksgiving. We had African dishes and lots of seafood. I ended up contributing green bean casserole and shrimp scampi to the feast. But, I did have a few pounds if uncooked shrimp left in my freezer (those Costco bags are pretty big).
So, you can imagine my excitement when Sir Kensington’s wanted to partner with me to create a yummy shrimp dish. So I am super excited to show you how I turned all my shrimp into the most delicious burgers. But, it’s also the cherry on top that I get to work with one of my favorite brands. If you follow my Instagram page you know I love Sir Kensington’s. They are the condiment kings and queens.
From ketchup to mustard to mayonnaise, they make adding flavor and spice to any dish easy as pie. Every one of their products is made with quality all natural ingredients. Excludes all GMOs and additives. Whether you practice a Paleo, Whole30, Gluten-free or Vegan lifestyle, there is something for everyone. This family brand has been bringing integrity and charm to overlooked food since 2010 and continues to evolve. To find out where to shop or learn more about this delicious brand, visit the FIND IT page.
Today, We will be using Chipotle mayo to spice up our burgers and also give them a little kick with a yummy aioli. You can also make the patties and serve them over a salad, or alongside sweet potatoes and other roasted veggies.
CHIPOTLE SHRIMP BURGERS
W/ SPICY AIOLIPrint
You will not want to share these.
1 lb. raw peeled and deveined shrimp
¼ tsp fennel seeds
¼ tsp crushed red pepper flakes
½ tsp salt
½ tsp garlic powder
½ a red jalapeño pepper (finely chopped)
1 tbsp. scallions (chopped)
1 tbsp. freshly chopped parsley
1/3 cup panko breadcrumbs
2 tbsp. Sir Kensington’s Chipotle mayonnaise
melted ghee or olive oil
4 gluten-free buns (or whole wheat)
1 tomato (sliced)
½ cup Sir Kensington’s Chipotle Mayonnaise
1 tsp. chili paste (sriracha is also ok)
1 tbsp. freshly squeezed lime juice
1/8 tsp cayenne pepper
Preheat oven to 400 degrees F.
Remove tails from shrimp and divide in half. Chop half of the shrimp into small pieces and transfer to a bowl. Then, place the other half in a food processor. Add the fennel seeds and pulse until it’s almost smooth. Transfer to the bowl with the rest of the shrimp and add in pepper flakes, salt, garlic powder, jalapeno pepper, scallions, parsley, breadcrumbs, and mayo. Fold until all ingredients are well combined.
Form mixture into four patties. Place them on a parchment-lined baking sheet and brush each patty with melted ghee or olive oil. Cook patties in the oven for 10-15 minutes until they are firm.
While patties cook, whisk together all the ingredients for the aioli until smooth. Taste and season with salt if necessary.
Spread aioli on warm buns and layer with shrimp patties, tomatoes, and lettuce leaves.
Serve with fries or a salad.
To make Paleo or Whole30 friendly patties, omit the panko breadcrumbs and use one-fourth cup of almond flour in the patty mixture.
Instead of a gluten-free or whole grain bun, you can use lettuce or collard greens as your “bun”.
This post is sponsored by Sir Kensington’s. However, all words and beliefs are my own. And as always, I would never recommend a product or company to you I do not use or believe in myself