If you love shrimp and you’ve been craving big bites of it, through and through, this Shrimp Burger Recipe is for you. I show you how to make shrimp patties that have about a 1/2 pound of meat, in each one, and are 3/4 of an inch thick, once they’re cooked. I show you how to make two different styles of shrimp burgers, too; regular and/or extra crispy.
Regular Shrimp Burgers
The regular Shrimp Burger is my wife’s favorite because it has more of a grilled chicken style texture to the shrimp patty, even though it isn’t actually grilled. It is made with a ground and seasoned patty with out the seasoned deep fried crispy crust around the outside and it’s delicious. It can be grilled, though, if you prefer it that way, as long as it holds it’s integrity, once it’s removed from the freezer, the patties grill just fine.
Extra Crispy Shrimp Burgers
Personally, I do prefer the extra crispy Shrimp Burger because it’s got a pan fried, seasoned panko crust, just like fried shrimp should have. I had just a few other simple ingredients to the burger, including a few condiments you may or may not want to add but, I’m telling you, you should give this a try before you change up anything.
Shrimp Burgers Ingredients: makes 4 to 5
2 lbs Raw Shrimp, peeled & deveined 4 Hamburger buns, toasted 1 Tomato, sliced 1 cup Shredded Lettuce 1/4 cup Mayonnaise 4 tbsp Cocktail Sauce 2 tsp Crab Boil seasoning 1/4 vegetable Oil for Frying
Just follow the instructions in the Shrimp Burger style Po’ Boy Sandwich video tutorial and I’ll show you exactly how to make this burger.
Anyone that thinks you can’t smoke spare ribs on a gas grill, with excellent results, is retarded. I mean that literally, with offense, because I get the most ridiculous insults in my comments about it. All you need is a controlled, indirect heat source, smoke and a great recipe. The slow and low process takes care of the rest and, with a little finesse, no one will ever be able to tell the difference. I’ll prove it!
2 Recipes for Spare Ribs Ingredients:
1st Recipe: Garam Masala Spare Ribs 2 tbsp Kosher Salt & Pepper, each side 2 tbsp Sriracha, each side 2 to 3 tbsp Garam Masala Seasoning or Ground Cumin, each side 1 cup Apple Cider Vinegar, for spritzing
This kind of goes with out saying but, you’re going to need a gas grill that has enough space to run indirect heat under the ribs, a bowl of water and some wood chips or pellets to produce smoke. I use this smoke tube but you can shape a box of aluminum foil with poked holes instead, full of burning chips or pellets, and it will work just fine. You’re also going to need some Aluminum foil for wrapping, as well.
Season and cook the ribs, on low indirect heat, for 4 hours at 235° Fahrenheit. Then wrap the ribs in Aluminum Foil, with the wrapping ingredients, and cook for an additional 1 1/2 hours. Follow the instructions in the video tutorial for more details and best results.
If you’ve only been eating 15 cent grocery store bought Ramen packages, with foam noodles, and you’ve never had Ramen made fresh in a Restaurant or at home with egg noodles, you’ve been missing out. There’s nothing like a fresh bowl of gourmet cooked Ramen made right because it’s packed with carbs, proteins and all kinds of vitamins and nutrients; especially if it’s made with Bone Broth. Real Ramen recipes have this and they’re delicious.
Cooking Pork Belly
The most important thing about cooking pork is making sure it’s cooked all the way through. But, you don’t need to worry about that when you’re braising because the slow and low process goes above and beyond the safety measure temperatures and breaks down the enzymes in the meat to the point of absolute tenderness. In this recipe, I encourage you to poach the pork belly pieces for no less than 20 minutes. This will delicately cook the meat all of the way through before braising in my secret sauce.
Making this Noodle Soup
It’s always a good idea to use the freshest ingredients when making this dish, however, some substitutions can be made and I’ve made a few. I do teach you how to make Beef Bone Broth from scratch and it’s great in this recipe if you want to spend 3 hours making it. If not, Knorr’s Bouillon is a fantastic alternative and I use their Beef, Chicken and Tomato recipes often(not affiliated, I just like it).
It’s also nice to have fresh noodles on hand and you can either Make them yourself, the way I show you “How to make Pasta“, purchase the oriental style Yaka Soba noodles, which I use in this recipe, or just use a plain cheap package of Ramen noodles. All will work just fine for this recipe.
Vegetables are always a fine addition to practically any soup and this dish is no exception. You can add what ever you like but my recomendations for this recipe 3 simple greens; fresh spinach, baby bok choy and scallions. Celery, carrot, cilantro, bean sprouts, red onion and corn are also other great alternatives and additions.
As far as proteins go, boiled or poached eggs are very common in Ramen bowls, chicken, instead of pork belly if you prefer or even beef brisket is great.
Braised Pork Belly with Noodles
1 lbs Frozen Yaki Soba Noodles (my favorite) 3 cups Beef Broth, to cook the noodles in and use as soup 2 to 3 lbs Pork Belly, cut into cubes
Vegetables 8 oz Spinach 10 Baby Bok Choy 2 Green Onions, chopped
Hong Shao RouBraising Ingredients 2 Fresh Ginger, sliced (size of a quarter) 1/4 tsp Anise 1 tsp Pickling Spice, ingredients below 1 pinch Chili Flakes 1/4 cup Soy Sauce 1/4 cup White Wine 1/4 cup Brown Sugar Top off pork belly with water in pot (2 to 3 cups)
Bring to a boil then simmer and cook, with a lid, for 1 1/2 hours.
Serve with 8 oz of cooked noodles, 5 to 6 cubes of Braised Pork Belly, 2 to 3 ladles of beef broth, 3 oz of Hong Shao Rou sauce, Garnish with Spinach, Baby Bok Choy and Green onion.