Marcelle's Shrimp Burgers

• 1 1/2 pounds shrimp, peeled, deveined and chopped
• 1/2 cup finely chopped yellow onions
• 1/4 cup finely chopped red bell peppers
• 1/2 cup finely chopped celery
• 1 large egg, beaten
• 2 teaspoons Essence, recipe follows
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped parsley
• 1 teaspoon baking powder
• 1/2 cup all purpose flour
• 1 cup vegetable oil, for frying
• 6 hamburger buns, split in 1/2 crosswise and lightly toasted
• Homemade Tartar Sauce, recipe follows
• Shredded lettuce
• Sliced vine-ripened tomatoes

1. In a bowl, combine the shrimp, onions, bell peppers and celery with the beaten egg.
2. Add 1 teaspoon of the Essence, the salt, cayenne, green onions, parsley and baking powder and mix well.
3. Cover and refrigerate for 2 hours.
4. Remove the mixture from the refrigerator and form into 6 patties.
5. In a shallow bowl, combine the flour with the remaining teaspoon Essence.
6. One at a time, dredge the patties on both sides to lightly coat with flour.
7. In a large, heavy skillet, heat the oil over medium-high heat.
8. Add the shrimp patties in batches and cook on both sides until golden brown, about 8 minutes.
9. Drain on paper towels.
10. To serve, spread the insides of each toasted bun with tartar sauce, place a patty on the bottom 1/2 of the bun, dress with lettuce and tomatoes, and top with the other bun 1/2.
11. Serve hot.
12. 2 1/2 tablespoons paprika
13. 2 tablespoons salt
14. 2 tablespoons garlic powder
15. 1 tablespoon black pepper
16. 1 tablespoon onion powder
17. 1 tablespoon cayenne pepper
18. 1 tablespoon dried leaf oregano
19. 1 tablespoon dried thyme
20. Combine all ingredients thoroughly and store in an airtight jar or container.
21. Yield: about 2/3 cup
22. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
23. Published by William and Morrow, 1993.
24. 1 cup homemade or good quality store-bought mayonnaise
25. 2 tablespoons chopped green onions (green part only)
26. 2 tablespoons dill pickle relish
27. 1 tablespoon chopped capers
28. 1 tablespoon chopped fresh parsley leaves
29. 2 teaspoons Dijon mustard
30. 2 teaspoons minced garlic
31. 1 teaspoon fresh lemon juice
32. 1/4 teaspoon salt
33. 1/4 teaspoon cayenne
34. In a bowl, combine all the ingredients.
35. Adjust seasoning to taste.
36. Cover with plastic wrap and refrigerate for 1 hour before using.
37. Serve chilled within 24 hours.
38. Yield: about 1 1/4 cups

shrimp, yellow onions, red bell peppers, celery, egg, salt, cayenne, green onions, parsley, baking powder, flour, vegetable oil, buns, tomatoes

Taken from www.foodnetwork.com/recipes/emeril-lagasse/marcelles-shrimp-burgers-recipe.html (may not work)