Shrimp Burger style Po’ boy Sandwich

2 Shrimp burger style Po’ boy sandwich’s. One regular(right) and one extra crispy.

The Best Shrimp Burgers

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.

One regular Shrimp Burger with a seasoned and sautéed Shrimp patty.

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.

One extra crispy Shrimp burger made with a ground seasoned shrimp patty, pan fried with a panko crust.

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 Burger video tutorial by PoorMansGourmet.
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.

Cheese Sauce

4 pictures collaged. Cheese Sauce, Cheese Sauce over Broccoli, over Tator Tots and on a Cheesesteak.

Velveeta Cheese Sauce

This is one of the easiest and tastiest Cheese Sauce recipes out there. Unfortunately, for some, you’re not going to be happy with the source or it’s availability because it absolutely is a processed cheese and it’s not sold globally. So, if you don’t like processed cheese, this is NOT the recipe for you. If Velveeta Cheese isn’t available where you live, maybe Amazon can get it there for you to try and decide.

Just know, for those don’t mind processed cheese, that this sauce is amazing and it goes great on everything, including Macaroni. You probably noticed the other examples I filmed and pictured with cheese sauce on them; Broccoli, Tater Tots and Cheesesteak. You can also turn this into a great Nacho Cheese Sauce by simply adding chopped Jalapeno Peppers instead of Parsley.

Velveeta Cheese Sauce in a Green dish on a Butcher Block Counter top.

Cheese Sauce Ingredients:

1 cup Velveeta Cheese
1 cup Half and Half
1 tsp Parsley, dried
1 tsp Chives, dried
1/4 tsp Blackened Seasoning

Be sure to follow the instructions in the video tutorial and I’ll show you exactly how to make this amazing Velveeta Cheese Sauce.

Cheese Sauce recipe video tutorial by PoorMansGourmet.

Meatball Sub Sandwich

The Best Meatballs and Sub Sandwich

Here’s a two for one recipe. Actually, it’s a 3 in 1 recipe, technically but who’s counting. You’re getting an amazing Meatball recipe, a fantastic Garlic and Greens Butter Spread recipe and a sub recipe that is out of this world delicious. I’m even going to plug my Spaghetti Sauce and Pizza Sauce recipes as a Marinara option, as well.

1.5 lbs of raw hamburger and 5 regular Bratwurst sausage’s (1 lbs).

Beef and Pork

The most important ingredients for a great meatball starts with the meat and, in my opinion, beef just isn’t enough. To really trick up the flavor you’ve got to add pork or pork sausage. In this case, I’m adding regular Bratwurst Sausage’s. Another good combination is the addition of veal. Ground beef, pork and veal make great meatballs, if you don’t want to use sausage. For this recipe, however, I like the Brat’s because of the additional ingredients put in that make the flavor of the sausage so unique in flavor, especially when it’s mixed in with beef to make meatballs.

2 dozen 1 1/2 inch raw meatballs in 2 cupcake tins, ready for the oven.

Baked or Pan Fried

Meatballs can be cooked several different ways. The easiest, in my opinion, is baking them. I love a good pan fried meatball, don’t get me wrong, but when you’re preparing several other foods or filming at the same time, it’s a lot easier to just throw them in the oven and let them do their thing. I like to use these mini cup cake tins because the catch the grease and they fit a 1 1/2″ inch meatball, perfectly. I bake for 15-20 minutes at 400° F.

Garlic and Green’s Butter Spread for the sub rolls.
Grilled Bread for the Sub Rolls

You have to grill the bread when you’re making a Meatball Sub. You just have to. If you don’t, the sauce will take over the bread and turn it into a sloppy mess. Maybe that’s your thing, though. Just maybe, that’s the way you like it and you can just skip grilling altogether. Either way, I wouldn’t advise that you go with out this lovely Garlic and Green’s butter spread. It is divine and, because I do prefer my buns grilled, I spread this butter over both sides of the inside of fresh sub roll and lay it down flat on a hot skillet for a few minutes or until it fully toasts the spread. Then I fill it up with goods, minus the sauce (don’t add the sauce until the end).

2 dozen cooked Meatballs, still in their cupcake tins, after baking.
Almost 2 dozen meatballs mixed in a pot of Spaghetti Sauce.
Marinara, Spaghetti or Pizza Sauce

Of course, it’s entirely up to you which sauce you use and how much effort you want to put into making a Meatball Sub. Maybe it’s just me but I think the flavor of the sauce get’s bolder in the title order; Marinara, Spaghetti Sauce then Pizza Sauce. I have 2 Spaghetti Sauce recipes and a good Pizza Sauce recipe, if you you’re interested in making it from scratch. Personally, and for the sake of ease, I prefer just going with a jar of Prego and if you’ve got a problem with that then choose something else. All I recommend, if you choose a store bought sauce, is that you stay away from Ragu, yuck!

Meatball Sub Sandwich video tutorial by PoorMansGourmet.

Meatballs Ingredients: Makes 30 1 1/2″ Meatballs

1 1/2 lbs Hamburger
1 lbs Original Bratwurst, 5 sausages
13 Ritz Crackers
1 tbsp Italian Seasoning
1 tbsp Mexican Oregano
1 tsp Goya Adobo all purpose seasoning
2 eggs

1 Pinch of Kosher Salt and Pepper, optional

Oven 400° Fahrenheit for 20 to 25 minutes.

Meatball Sub Ingredients:

6 to 8 Sub Rolls
24 oz Spaghetti Sauce
6 to 8 slices Provolone or Mozzarella Cheese
1/2 cup Parmesan, grated

Garlic and Green’s Spread
2 to 4 Green Onion
6 Basil Leaves
Hand full Fresh Spinach Leaves
2 Garlic Cloves
2 tbsp Olive oil
1 cube Butter, 1/2 cup
1 tsp Balsamic Vinegar
1 tsp Parmesan, fresh grated
1 pinch Kosher Salt and Pepper

Be sure to watch the video tutorial and I’ll show you how to make these incredible Meatballs and these Meatball Sub Sandwich’s.