Shrimp Sliders

Side Dish

Recipe courtesy of Mastering the Art of Southern Cooking by Nathalie Dupree & Cynthia Graubart

Serves 4

  • 1 pound shrimp, cooked, peeled and  deveined
  • 2 green onions, chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon rind, no white attached
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Creole seasoning
  • 3 tablespoons mayonnaise
  • 1 cup breadcrumbs
  • salt and freshly ground black pepper
  • 1 large egg, lightly beaten
  • 2 tablespoons oil
  • tartar and cocktail sauces for serving, optional

Shrimp Cakes

Click image to enlarge.


Chop cooked shrimp into 1/4-inch pieces (or to desired size) and set asisde.

Combine onion, 1 tablespoon of lemon juice, lemon rind, parsley, Creole seasoning, and mayonnaise in a large bowl.  Toss in the shrimp and breadcrumbs and mix well. Season to taste with soalt and pepper. Stir in the egg. Mixture should still be loose.

Form mixture into 4 patties. Wrap patties in waxed papper or plastic wrap and refrigerate for 30 minutes or up to one day.

When ready to cook, heat oil in a large skillet over medium-high heat. Add the sliders and cook for 3 to 4 minutes until lightly browned. Turn over and cook for addtional 3 to 4 minutes.

Serve on buns with optional sauces.


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