If you can’t find slider buns, these little shrimp burgers are also terrific served atop garlic bread. Cut 1 baguette on the diagonal into slider-sized slices. Melt 3 tablespoons salted butter in a small pan over medium heat, add 1 minced garlic clove and cook just until soft, about 30 seconds. Remove from the heat and brush each baguette slice with the garlic butter. Any leftover remoulade will keep in the refrigerator in an airtight container for up to a week.
Shrimp Po’Boy Sliders with Remoulade
For the remoulade:
3/4 cup (6 fl. oz./180 ml) mayonnaise
2 Tbs. whole-grain mustard
2 Tbs. finely chopped shallots
2 Tbs. chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground pepper
1 Tbs. fresh lemon juice (optional)
Hot pepper sauce, to taste (optional)
1 lb. (500 g) medium shrimp, peeled, deveined and finely diced
1/4 cup (1 1/2 oz./45 g) finely chopped yellow onion
1/4 cup (1 1/2 oz./45 g) finely chopped red bell pepper
3 Tbs. finely ground yellow cornmeal
2 Tbs. chopped fresh flat-leaf parsley
1 large egg, lightly beaten
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. kosher salt
1/8 tsp. cayenne pepper
1/8 tsp. freshly ground black pepper
2 tsp. olive oil
14 slider buns, split
To make the remoulade, in a bowl, stir together the mayonnaise, mustard, shallots and parsley. Season with salt and pepper. Stir in the lemon juice and season with hot pepper sauce to taste.
To make the sliders, in a bowl, combine the shrimp, onion, bell pepper, cornmeal, parsley, egg, garlic powder, onion powder, oregano, salt, cayenne and black pepper. Form into 14 patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.
In a nonstick skillet over medium-high heat, warm the olive oil. Working in batches, add the patties and cook, turning once with a spatula, until cooked through, 3 to 4 minutes per side. Spread the inside of the bun tops and bottoms with a dollop of remoulade. Set the patties on the rolls. Top the sliders with the top halves of the buns and serve immediately. Serves 4 to 6.
Recipe adapted from Burger Night, by Kate McMillan