Shrimp Burgers w/ Peach Salsa & Chipotle Coconut Cream

June 21, 2014

This Paleo-fied burger is super-duper tasty. It has the perfect balance of sweet, savory, salty, and spicy. Paul & I ate it over lettuce instead of with a bun.

I'm not the biggest shrimp fan, I could take it or leave it--I think it's a texture thing. It's sort of like what I would imagine eating eyeballs to be like. Sort of crunchy, sort of soft. I really like the flavor of shrimp, though. In this recipe the shrimp is chopped in a food processor so you get the flavor without the eyeball texture--which for me, is a win. This recipe is super adaptable--you could ditch the shrimp and go for any white fish, and swap out the peach for pineapple or mango.

Shrimp Burgers with Chipotle Coconut Cream & Peach Salsa

makes 2 larger burgers

adapted from here.

Shrimp Burger

1 pound raw, peeled and deveined shrimp 

1/3 cup coconut flour (you could use almond flour)

1 egg, lightly beaten

1 tablespoon dijon mustard

1 garlic clove, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoons dried basil

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1 avocado, sliced for topping

Chipotle Coconut Cream

1/2 cup coconut cream (the fat from the top of a can of full fat coconut)

1 teaspoon chipotle powder

1 teaspoon garlic powder

1/2 lime, juiced

Coconut Peach Salsa

2 ripe peaches, peeled and chopped

3 tablespoons toasted unsweetened coconut (make sure there’s no added sugar!)

2 tablespoons red onion, finely diced

2 tablespoons cilantro, finely diced

1/2 lime, juiced

salt + pepper to taste

Shrimp Burgers:

1. Add shrimp to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, onion powder and basil. Mix until combined, then form into patties (form tightly with your hands, trying to prevent cracking). 

2. Heat a skillet oven medium heat and 1 tablespoon of coconut oil. Cook patties until golden on each side, about 3-4 minutes. Repeat with remaining burgers.

Chipotle Coconut Cream:

In a bowl, stir together coconut cream, chipotle powder, lime juice and a pinch of salt and pepper. Spread on top of burgers, then layer with avocado and peach salsa!

Peach Salsa:

Stir all ingredients together and serve on top of burgers!

Enjoy, my friends!

Fish Tacos with Avocado Tartar Sauce

Just a reminder! Voting is open at Big Apple Nosh for the NoshGirl Chef Challenge! Be sure to vote for this recipe on that blog here!
Just leave a comment in the comments section (again, here).


Thanks!!!

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Let me pause for a moment so we can all drool over this:

Droooooooooooool.
It seriously tastes as good as it looks.
Just ask Paul, he literally applauded while eating.

I made this dish for a challenge I entered on a blog I enjoy reading... It's called the NoshGirl Chef Challenge. Serena, over at Big Apple Nosh chooses 3 different bloggers, gives them 2 ingredients to cook with, then everyone votes and chooses 1 winner. (Like my counting there? 3,2,1.)
(Yeah, so I'm gonna need you guys to vote for me starting on Monday!)

Sounds fun, right?
Heck yea!
It's like a bloggers take on Chopped.

The ingredients for this challenge?
Avocado & Cornmeal


After several days on writing down any ideas that popped into my mind of uses for cornmeal and avocado (yes, I dreamt about it too), I finally decided (with the Boo's input) to make those bad boys up there.

Cornmeal-Crusted Fish Tacos with Avocado Tartar Sauce

(Printable Version)

The items you will need for 4 servings:
2 firm white fish fillets
1 avocado
2 cups cornmeal
1 lime
cumin
salt & pepper
paprika
chili powder
chipotle chili puree
taco sized flour tortillas
1 egg
tartar sauce

For garnish:
grilled corn, cut off the cob (we grilled out last night, so I snatched a leftover cob)
shredded red cabbage
shredded cheese (I used chipotle white cheddar)
sour cream
cilantro
lime

Phew--that's a long list.

This is how it's done:

This is the fish I used...

I would have preferred to use mahi-mahi, but I couldn't find any. You can really use any kind of firm white fish you prefer.
If it's frozen--thaw it by putting it (in a sealed bag) in a bowl of cold water. It only takes about 20 minutes to thaw.

There, thawed.

Once thawed, cut it into strips and throw it into a medium sized bowl.
To the bowl, add the juice of one lime, 1 tablespoon of cumin, 1 teaspoon of salt, and 1 tablespoon of fresh, chopped cilantro.

Let me say, it's really nice to be able to walk out my back door and get my cilantro from this:

Isn't she getting so big!?

Anywhooo...
Give the fish a stir, fulling coating it in all the goodness..

Then set it aside.


While that's soaking up the goodness, grab a big plate and put the cornmeal on it.

To the cornmeal, add some salt (about 1 tablespoon), and some pepper..

Then add about 1 tablespoon of cumin, 1 teaspoon of paprika, and 1/2 teaspoon of chili powder

Oooh, like a volcano.

Mix it all together with your fingers

Then, in a bowl, crack one egg and add a splash of milk to it. (no milk? water will do!)

Whisk it up with a fork.


Now we're ready to go! Woot woot!
Let's preheat the oven to 375˚ F.


To crust your fish, take a piece and roll it in the cornmeal

Then the egg wash...

Then back to the cornmeal.
Lay it on a baking sheet line with foil.

Repeat this until they are all coated. Make sure they aren't touching on the baking sheet--you want them to get nice and crunchy all the way around.

Stick them in the fridge for 10 minutes, then bake them in the preheated oven for 10 minutes, or until the crust is crunchy and the fish is flaky.


Next, prepare the avocado tartar sauce.
Cut an avocado in half.

Remove the pit.

Scoop out one half of the avocado into a small bowl.
Mash it up and mix it around.

Add 1/4 cup prepared tartar sauce (or just mayonaise will suffice).
Then add the juice of one lime.
1 teaspoon of salt.
A couple dashes of cumin.
And a spoonful of chipotle pepper puree (I had a can of chipotle peppers, I used the juice from inside the can.)

We like it hot around here, so I added 2 more spoonfuls of the chipotle (we still felt it could have used a little more heat.)


I'm getting so excited now, we're getting close to the end!!


By this time, your fish should be done and it's time to start assembling!

Spread a little bit of sour cream onto the middle of a tortilla, then layer with some shredded red cabbage, the cornmeal-crusted fish, grilled corn (off the cob), some shredded cheese, diced avocado, some chopped cilantro, and lime juice. Serve with the avocado tartar sauce.

You're in for a treat!!

A beautiful, refreshing meal. The fish is nice a crunchy, the tartar sauce tangy and spicy--a nice balanced mouthful.
This stuff is for real.

Remember, the voting starts tomorrow! I'll post a link then, so make sure you all go vote!