It’s peach season!!! And as you all know, I’m a sucker for anything tropical-tasting. So when I came across this recipe for shrimp burgers with coconut peach salsa, I instantly fell in love. How could I not make this?! There are juicy yellow peaches in every market right now, and while I’ve enjoyed eating them alone, I knew they’d be delicious in a burger. And also… I was excited to try out my new photography set-up! Until now, I’ve been hastily taking photos of my food using my iPhone camera, without paying attention to lighting. It’s usually cloudy in Vancouver, so my photos are often taking under the glare of the microwave lights. So amateur. I know. But by the time I’m done cooking, I’m usually so ready to eat the food, that the photos are more of an afterthought. However, this girl has decided to change her ways! I am going to make an effort to take pretty photos! There have been too many times where I’ve loaded the pictures onto my laptop, only to discover that many of them are blurry or dark. So I’ve decided to experiment with using brighter lights and an actual camera, and hopefully this blog will be prettier now 🙂 I’m still not a pro photographer, but with the help of Wikipedia, how hard could learning food photography be?!
You will need:
- 300 g raw, peeled and deveined shrimp
- 1/3 cup seasoned panko breadcrumbs
- 1 large egg
- 2 tablespoons dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoons dried basil
- 1 teaspoon smoked paprika
- 1/2 cup sour cream
- 2 teaspoons chipotle sauce
- Lime juice
- Bread buns
- Avocado, sliced
Coconut peach salsa
- 2 ripe peaches, peeled and chopped
- 3 tablespoons toasted coconut
- 2 tablespoons red onion
- 2 tablespoons cilantro
- Lime juice
- Olive oil
First, I made the peach salsa. I bought some shredded coconut from Granville Island, and broiled it on low in my oven. You need to keep an eye on the coconut though, it browns fast! Then it was just a matter of mixing the chopped peaches, coconut, chopped onion, cilantro, lime juice, and I added some olive oil too. Don’t forget to season with salt and pepper.
Then, I started the shrimp patties. Note that I was making them quite small, because when I bought my buns, I couldn’t find any good, soft, burger-sized buns. I got slider-sized ones, which are about half the size of a full burger bun. This actually made the shrimp patties easier to shape and fit into my pan, so it’s something to consider. Process the shrimp in a food processor until there are no more chunks. Add the panko, egg, dijon mustard, garlic, salt, pepper, paprika, and basil. Mix it all up, and start making patties. I always like to make my patties slightly bigger than the bun, because they always shrink a little when cooked, and I hate it when I eat a burger that’s composed of a massive piece of bread, and a tiny, thick, hockey-puck sized patty. Every bite of bread must include some meat!!! For the record, I also like my toast buttered all the way to the edges. Elsewise, I’ll only eat the buttered parts, and make a pile of torn, try bread on my plate. Anyway… These don’t take long to cook, so if you’ve made mini patties like I did, a few of them should fit in your pan, and you can cook them for a few minutes on each side.
Next, combine the chipotle sauce, lime juice, and sour cream. Now you’re ready to assemble the burgers!!! First the chipotle..
Then the avocado slices… Mmmm I love avocado!
Then the peach salsa!
Tadaaaa!! These look particularly impressive for guests! Next time I make them, I’ll butter (all the way to the edges) and grill the buns, just for some added crunch. It was pointed out to me that the texture of the shrimp is mushy, as is the avocado, and the bread. So, for next time, I’ll add the crunch!