Shrimp Not A Burger Recipe

Season shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with blackening seasoning until evenly coated (reserve about 1/2 tbs of seasoning for later if desired). Squeeze lemon juice over shrimp and let sit 5 minutes.

Cook shrimp

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When butter foams and oil is hot, add shrimp in a single layer (work in two batches if needed). Cook 1.5–2 minutes per side until opaque with a darkened spice crust. Remove shrimp to a plate and keep warm.

Prepare tomatoes

Slice each green tomato into 1/2-inch rounds (about 3–4 slices per tomato). Lightly season both sides with a pinch of salt and pepper.

Set up dredging station

Place flour in a shallow dish. In a second dish, whisk the egg with buttermilk. In a third dish, combine panko, cornmeal, remaining salt and pepper.

Bread the tomatoes

Dredge each tomato slice in flour (shake off excess), dip into the egg-buttermilk, then press into the panko-cornmeal mixture to coat evenly. Place on a wire rack while oil heats.

Fry tomatoes

Heat about 3/4 cup vegetable oil in a 10-inch skillet over medium heat to 350°F (if you have a thermometer). Fry tomato slices 2–3 minutes per side until golden and crisp. Transfer to a paper-towel-lined plate and keep warm. Fry in batches to avoid crowding.

Make basil aioli

In a blender or food processor, combine mayonnaise, fresh basil leaves, minced garlic, 1 tsp lemon juice and 1/4 tsp salt. Blend until smooth and bright green. Taste and adjust seasoning. Refrigerate until ready to assemble.

Make balsamic reduction

In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon brown sugar. Bring to a gentle simmer over medium-low heat and reduce until slightly syrupy, about 8–10 minutes. Watch closely to avoid burning. Remove from heat and let cool slightly; it will thicken more as it cools.

Cut and soak potatoes

Wash and peel potatoes if desired. Cut into 1/4–3/8-inch fries. Place in a bowl of cold water and soak for 20–30 minutes to remove starch; drain and pat completely dry.

Fry or double-fry

Heat oil in a deep pot to 325°F for the first fry. Fry potatoes in small batches for 3–4 minutes until pale and tender but not browned. Remove and drain on a wire rack. Increase oil temperature to 375°F; fry again until golden and crisp, 1.5–3 minutes. Drain on paper towels, immediately season with 1 tsp salt and 1/4 tsp black pepper. Keep warm.

Toast rolls

Halve telera rolls and lightly brush cut sides with olive oil (or butter). Toast cut sides on a skillet over medium heat until golden, about 1–2 minutes.

Assemble sandwiches

Spread about 1 tablespoon basil aioli on each bottom roll. Top with a small handful (about 1/2 cup) of arugula, then place 3–4 fried green tomato slices (depending on size). Arrange 6 blackened shrimp on top of the tomatoes, then place a slice of sharp provolone over the shrimp. Drizzle 1–1.5 teaspoons balsamic reduction over the provolone (or on the tomatoes if you prefer). Close with the top roll.

Final heat (optional)

If you want the provolone melted, place assembled sandwiches open-faced under a broiler for 30–60 seconds or return to the skillet cover briefly until cheese softens, watching carefully to avoid overcooking shrimp.

Serve

Serve sandwiches immediately with a portion of hand-cut fries. Offer extra basil aioli and balsamic reduction on the side.