Family Bites

Shrimp Burgers with Old Bay Mayo

In my books, summer is the season for sandwiches and burgers. Juicy, cheesy beef burgers; barbecued pork burgers topped with coleslaw; turkey burgers smeared with avocado relish; maybe even shrimp burgers dressed up with a coastal-inspired mayonnaise, and fresh vegetables like avocado, tomato, and broccoli sprouts.

The last one in the list above is what I made for dinner last Tuesday night. Jackson was away for the week, and whenever he isn’t around for a day or two we use it as an opportunity to make and eat seafood because he can’t seem to stomach the stuff. In these instances, I usually cook up a side of salmon, but I’ve been eyeing a recipe for shrimp burgers since last summer and used the absence of the shellfish-adverse to make them for those that I knew would enjoy the dinner. 

While shrimp and burger are two words that don’t usually get lumped together, trust me when I say you won’t regret making these. Similar in texture to a crab cake, the patties take less than 10 minutes to cook making this an easy weeknight dinner that’s definitely impressive enough to serve to your weekend guests. I’m already hatching a plan to put them on the menu again, and think it might be wise to serve them with a charred corn salad.

Oh, and that mayo mixture I mentioned at the beginning of the post? You’d want to slather it over everything you make in the coming weeks, it really is that good.

Shrimp Burgers with Old Bay Mayo

Makes 4

For the mayo:

• ½ cup mayonnaise
• 1 Tbsp. Old Bay seasoning

For the burgers:

• 400g medium shrimp, peeled and deveined
• 1 large egg, lightly beaten
• 2/3 cups panko breadcrumbs
• 2 green onions, thinly sliced (white and light green parts only)
• 1 Tbsp. fresh lemon juice
• ½ tsp. kosher salt
• ¼ tsp. garlic powder
• ¼ cup safflower oil
• 4 hamburger buns, lightly toasted
• Lettuce leaves
• 1 tomato, sliced
• 1 ripe avocado, sliced
• Broccoli sprouts

1. To make the mayo, in a small bowl whisk together the mayonnaise and Old Bay seasoning to combine. Refrigerate until needed.

2. To make the burgers, place half the shrimp in the bowl of a food processor and add the egg, panko, green onion, lemon juice, salt, and garlic powder. Pulse until smooth. Add the remaining shrimp to the bowl and pulse a few times until it’s coarsely chopped. Refrigerate for 10 minutes. Using damp hands, shape the shrimp mixture into four patties.

3. Heat the oil in a large skillet over medium-high heat. Add the patties and cook for 3-4 minutes per side, or until this shrimp is opaque throughout.

4. Spread the buns with the mayo mixture, add the burger and top with lettuce, tomato, avocado, and broccoli sprouts. Serve immediately.

Only slightly adapted from Endless Summer by Katie Lee

Shrimp Banh Mi

By now, you probably know that Rob and I have an at-home date night once a week. It’s something we’ve been doing since the summer of 2000 when three-month-old Ben left us feeling a little desperate for some adult-only time, despite how enamoured we were with him. By the time Jackson came along, those precious few hours we carved out for each other every week were practically required in order to keep our sanity intact with two kids under two, and now that we live with two teenagers and a toddler you can only imagine how much we look forward to our time together on Thursday nights.

Despite our enthusiasm, these days our dates see a little less cooking than they used to, and instead of prepping a meal for each other we either a) drink beer and eat pizza or b) drink wine and eat cheese, in front of whatever Netflix show we’ve deemed binge-worthy that week. To be honest, we also use the night as a way to rest up for the weekend, as we get very little sleep between when we wake up Friday morning and when we finally get to bed on Sunday night. Our teenagers are quite social and we either have kids over until midnight or thereabouts on Friday and/or Saturday nights, or we’re picking up the boys from their friends’ houses around midnight (or thereabouts) on Friday and/or Saturday nights. We also have a baby who rises with the birds, so it’s not uncommon for us to be curled up with him, a warm bottle of milk and the Mother Goose Club between 4:30 - 5:00am. If you do the math, we really don’t sleep for more than a few hours each night and fully admit that right now, in this life stage, the weekends are kicking our you-know-whats just a little.

A few weeks ago I decided that I really didn’t want date night to become code for “let’s be lazy “ so I tucked Matthew into bed and returned to the kitchen to turn a bag of frozen shrimp into a dinner we can’t stop talking about. We’ve made it twice in as many weeks and have declared it our new favourite, something we do every three months or so if you’re paying close attention. I even made a version of the sandwich for Ben last week while Jackson was out at an eighth-grade graduation party, and he whole-heartedly endorsed the dish, so you can assume that with a few tweaks if necessary this is something that could probably work on your family dinner table this summer.

Shrimp Banh Mi

Although we suggest that this makes 4 sandwiches, we're also confident that if each sandwich was cut into three pieces this would make an awesome pre-dinner nibble or party snack. 

Makes 4 sandwiches

For the cabbage and carrots:

• 3 Tbsp. rice wine vinegar
• 1 tsp. sugar
• ½ tsp. salt
• ½ small red cabbage, shredded
• 10 baby carrots, cut into matchsticks

For the basil mayonnaise:

• ½ cup mayonnaise
• 1 small garlic clove, minced
• Juice of 1 lime
• 4 basil leaves, sliced into thin ribbons

For the shrimp:

• 1/3 cup cornstarch
• 1 egg
• 1 Tbsp. water
• 2 cups unsweetened flaked coconut
• Kosher salt
• 2 Tbsp. olive oil
• 1 lb. shrimp, peeled and deveined

For the sandwiches:

• 1 baguette, cut into 4 equal pieces
• ½ English cucumber, thinly sliced
• 1 jalapeño pepper, thinly sliced
• Fresh cilantro leaves

1. To make the cabbage and carrots: In a medium bowl whisk together the vinegar, sugar and salt. Add the cabbage and carrots and toss to combine.

2. To make the basil mayonnaise: In a small bowl, combine the mayonnaise, garlic, lime juice and basil. Stir to combine.

3. To make the shrimp: Place the cornstarch in a small cereal bowl, beat the egg and water together in a second bowl, and dump the coconut into a third bowl. Season each bowl with salt to taste, and stir to combine. Heat the oil over medium-high heat until it's hot and shimmering. Dredge the shrimp in the cornstarch, dip it in the egg, and coat all sides with the coconut. Fry until golden brown, about one and half minutes per side.  Repeat with the remaining shrimp, and place them on a paper towel lined plate when cooked.

4. To assemble the sandwiches: Preheat oven to 350°F and slice baguette pieces in half lengthwise (don’t cut all the way through). Place on baking sheet and toast until golden brown, 3-5 minutes. Spread two tablespoons of the basil mayonnaise on each piece of bread and divide the cucumber evenly among the sandwiches, layering it on top of the mayonnaise. Add a quarter of the cooked shrimp to each sandwich, top with an equal amount of cabbage and carrots, and garnish with jalapeño slices and fresh cilantro.

Note: These would also be great made with toasted hot dog buns. 

Fish Tacos and Palomas

If there’s anything I’ve learned about feeding kids it’s this: if they don’t like a specific food try incorporating it into a dinner they love. For example, fish is not Jackson’s favourite, but bundling it into a taco is the makeover this ingredient needed in order for it to meet his approval. He adores all manner of Mexican food, and when seasoned bits of firm white fish are combined with a spicy slaw and cilantro sour cream, then wrapped in a floury tortilla shell, the fish is suddenly oozing with appeal.

Serve this dish with a side of chips and guacamole, or a simple salad. And don’t forget to add a paloma; this fruity spin on a traditional margarita is the grown-up version of a pat-on-the-back you deserve for serving a supper everyone enjoys. 

Fish Tacos

• 1 1/2 lbs. thick white fish fillets, like halibut or cod
• olive oil
• salt and pepper
• chili powder
• 8 - 12 flour or corn tortillas*
• Tomato salsa
• Spicy coleslaw (recipe below)
• Cilantro sour cream (recipe below)
• Optional: crumbled queso fresco or feta, guacamole, lime wedges, pickled jalapeños, fresh cilantro

Brush both sides of the fish with olive oil and sprinkle with salt, pepper, and chili powder. Heat your grill to medium-high and cook the fish for 4-5 minutes, or until it's firm enough to turn. Flip and grill the other side for 3-4 minutes or until firm, opaque, and juicy. Transfer to a plate and slice or flake fish into pieces.

Place the fish, tortillas and remaining toppings on the table and let everyone assemble their own tacos. 

*If you have time, brush the tortillas with a little olive oil and give them a few minutes on the grill when the fish is done cooking. 

Spicy Coleslaw

• 2 cups shredded cabbage
• 1 large carrot, peeled and grated
• 1/4 cup mayonnaise
• juice 1/2 lime
• 1/2 - 1 teaspoon hot sauce
• salt

Place the cabbage and carrot in a bowl and toss with your hands to combine. In a small bowl, stir together the mayonnaise, lime juice, and hot sauce. Pour the mayonnaise mixture over the cabbage and mix wll. Season to taste with salt.  

Cilantro Sour Cream

Combine 1 cup sour cream or Greek yogurt, 2-3 tablespoons finely chopped cilantro, juice from 1/2 lime, and 1/4 teaspoon cumin in a small bowl. Season with salt and pepper and stir well. 

Paloma

Combine 1 part tequila with 2-3 parts grapefruit soda in a salt-rimmed glass filled with ice. Add the juice of 1/2 lime and stir well. Garnish with lime slice, if desired. 

*To rim the glass, place some kosher salt on a small plate. Rub the rim of glass with lime and dip in the salt.

** If you don't have grapefruit-flavoured soda on hand, feel free to use grapefruit-infused sparkling water and sweeten the drink with simple syurp, to taste.  

Stovetop Shrimp Boil

We were fortunate enough to spend ten days along the picturesque coast of North Carolina earlier this summer. With white sand dunes surrounding the wavy ocean, it was a sight - and sound - not to be forgotten.

Inspired by our vacation, I came home and immediately began cooking more seafood. Easy lobster rolls and crispy fish tacos are now part of our dinner rotation, as is this simple stovetop shrimp boil.

If you're staying closer to home this summer, you may not hear the rush of beach waves, but you’re certain to hear the sound of hurried feet as your family clamours to the table for this eat-with-your-fingers-dinner that’s a party on the plate. Chopped potatoes, corn on the cob, cured sausage, and seasoned shrimp combine to make a mainland meal that rivals any coastal concoction. Served with soft baguette and a slick butter sauce for dipping, this meal was devoured by all of us, even those who thought they didn't like shrimp. 

I wouldn't hesitate to serve this to a crowd gathered around my table. In fact, I'll probably insist on it later this summer. Use the largest pot you have, and feel free to double or triple the quantities. Cover your outdoor table in newsprint, and keep rolls of paper towel close by for easy finger cleaning. 

Head here for the recipe, which is part of my monthly Eat Savvy column on Savvy Mom. 

Shrimp Caesar Salad

As of last Saturday, I have officially been self-employed for twenty months. Quitting a job I LOVED in favour of something I wasn’t sure would work out was just about the third bravest thing I’ve ever done (the first being when I moved to Europe by myself, the second was accepting a date with someone nearly ten years older than me, which, when you’re barely past twenty, seems practically geriatric).

As it turns out, the first two things were pretty much the smartest moves I’ve ever made, so I’m feeling pretty confident in my decision, and I’m thrilled with how this work-from-home thing has turned out. I mean, I spend my days writing about food, planning parties, cooking, Skyping with Julie (and Amy and Renee), and working on a book! What could I possibly complain about about? Oh, I know - how about my inability to find a daily schedule that works, or at least one I can stick to. 

Every Sunday night the following questions run through my mind: should I write in the morning and cook in the afternoon, or vice versa? Am I going to write at home, the coffee shop, or the library? Should I waste time grocery shopping during my ‘working hours’ or do it in the evening after dinner? Do I have time for lunch with a friend (the answer is always yes, even when I really don’t)? Do I walk the dog at 6:00am when my eyes are barely open, or should I do it over my lunch hour when I take a ‘creative’ break from working? Which music should I cook to today? When I’m tired of listening to music should I watch a movie while I cook? Should I use the laptop at the kitchen table or the big computer downstairs where the comfy chair is? Which days are supposed to be the sunniest? Will I be free to take pictures then? What should I make for my lunch? 

Clearly I have a problem. No one day ever looks the same, and I spend just about as much time trying to organize myself as I actually do working, something I need to sort out soon. But then I ask myself if there’s really any point because in less than three weeks the boys will be home from school for the summer and I’ll need to create a new work schedule – or lack there of – for the next two months.

Despite my wayward ways, there is one thing I do every single morning regardless of what I’m working on. Around 10am, without fail, I open my email and watch the Everyday Food with Sarah Carey video that miraculously appears in my inbox each day. In an age of competition-based food shows and post-Oprah daytime television, I miss my food TV fix, and this little email provides it in the form of a five-minute cooking video. The recipes are simple and family-friendly, and I cook from them often, to varying degrees of success. I almost always find something worth tucking into my back pocket, including this shrimp Caesar salad that has been my workday lunch of late. 

I may not be organized, but I am well fed, and this recipe is almost always the answer to the last question I ask myself each Sunday.

Shrimp Caesar Salad

 

Adapted from Martha Stewart

Serves 4

• 2 whole-wheat pitas, split in half around the perimeter
• 2 teaspoons canola oil
• 1 1/2 teaspoons chili powder
• Coarse salt and freshly ground black pepper
• 3/4 pound medium shrimp, peeled, deveined, and tails removed
• 1/3 cup light mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons grated Parmesan cheese, plus extra for garnish
• 1/4 teaspoon anchovy paste (optional)
• 1 large head romaine lettuce, washed, dried, and torn into 1" pieces

Preheat oven to 375 degrees. On a baking sheet, brush both sides of the pitas with 1 teaspoon of the oil. Season with 1/2 teaspoon chili powder, salt, and pepper, and bake until golden brown and crispy, turning once, about 8 to 10 minutes. Remove from oven, and let stand until cool. When cool, break into bite-sized pieces.

Turn the oven heat to broil. In a medium bowl, toss the shrimp and remaining teaspoons of oil and chili powder. Season with salt and pepper. Arrange shrimp in a single layer on the same baking sheet you baked the pitas on, and broil 4 inches from heat until browned and no longer pink in the middle, 2 to 3 minutes.

In a mixing bowl, whisk together mayonnaise, lemon juice, cheese, anchovy paste (if using), and 1 tablespoon of water. Season with salt and pepper.

In a large bowl, toss lettuce with as much dressing as desired. Garnish with shrimp, broken tortillas, cheese, and fresh ground pepper. 

Quinoa and Shrimp Salad with Avocado Dressing

If you're feeding friends who don't eat gluten, or if you're looking for the perfect summer salad that can be made on a Saturday afternoon and stored in the fridge for easy weekend eating, or if you need something for the workday lunchbox, this just might be for you. 

Tender quinoa is tossed with crisp corn, fibre-rich black beans, and chili-spiced shrimp, before being dressed in an avocado and lime sauce. Quantities can be doubled or tripled easily, and the dish travels well for a warm-weather potluck. In essence, tuck this in your back pocket for summer - I can't think of an occasion where it won't be one of the most popular items on the table. 

This is one of my recipes from the May edition of Eat Savvy, over on the SavvyMom website. Head here for the quinoa and shrimp salad with avocado dressing recipe.