Shrimp Burger style Po’ boy Sandwich

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.

Oolong Chilean Sea Bass

The best Sea Bass ever

If you like fish, then you’re going to love this Oolong Chilean Sea Bass recipe. It’s one of my all time favorite seafood entree’s, on the menu at P.F. Chang’s China Bistro, and it’s quite popular for obvious reasons. Sea Bass is a white fish that comes from the southern ocean waters near Antarctica. For this recipe, small portioned fillets, 6 to 8 ounces, are cut and marinated in an Oolong Tea marinade that sets this dish off, when it’s prepared. The fish can be broiled or pan seared and it’s usually served with fresh spinach and a caramelized glaze of the marinade sauce.

Sea Bass Marinade

The secret to the deep flavor in this Oolong Chilean Sea Bass recipe is in the name, which is in the marinade. A concentrated level of Oolong Tea penetrates the fish, with several other Asian ingredients, and marinates or Brine’s the fish to it’s full flavor and potential. If cooked right, Sea Bass is a very moist, tender and flaky fish and once it’s absorbed all of the ingredients, it turns a rich golden brown that brightens when it’s broiled or pan fried, like I show you in the video tutorial down below. The left over marinade can then be used and reduced in a pan to create steam to cook the fish, spinach and a sauce to top the bass, once it’s been plated.

Oolong Chilean Sea Bass video tutorial by Poor Man’s Gourmet Kitchen.

Oolong Chilean Sea Bass Ingredients:

2-4 6 oz Sea Bass Fillets
2 bags Oolong Tea
1 cup Boiling water
2 oz Soy Sauce
2 oz White Vinegar
2 oz Granulated Sugar
1 tsp Black Bean Garlic Sauce
1/8 tsp Ginger Powder
1/2 tsp Sesame Oil
2 tbsp oil for cooking

8 oz Fresh Spinach, optional

This recipe can marinate and sauce up to 2 lbs of Sea Bass. Just following the directions in the video tutorial and I’ll show you just how easy this Oolong Chilean Sea Bass is to make.

Scallops with Saffron Sauce

Seared Scallops with Saffron Sauce

This Seasoned and Seared Sea Scallops with Saffron Sauce has got to be one of the best recipes I have posted in a while. Not to diminish the other recipe posts, which are great by the way, this is just one of my absolute favorites. Sea Scallops, seasoned and seared to perfection, and this liquid gold Saffron sauce made from the fond puts this dish over the top.

Perfectly seasoned and seared Sea Scallops in Bacon Grease.

Searing Scallops with Saffron Sauce

The secret to searing and cooking perfect Scallops is a few very simple steps that can’t be skipped or ignored. You need, patted dry, room temperature scallops that are seasoned before you place them in a preheated pan. I cook my scallops in bacon grease, not just for the extra flavor but for the added crisp sear the scallop achieves from only two minutes of cooking over medium heat. Then I flip and cook for an addition 1 to 2 minutes and remove from the pan.

Saffron Sauce made from the juice and fond of Seared Sea Scallops.

The Secret to Scallops with Saffron Sauce

A real good Saffron Sauce is going to made from the leftovers of what ever meat you’re pairing it with. If you’re cooking chicken you deglaze your pan with wine and chicken broth. We’re cooking Sea Scallops so we’ll use Scallop or Clam juice as the broth and a sweet Vermouth instead. The scallops I purchased were frozen. Unfortunately, it’s one of the only way’s I can get them here in the mid-west. The juice in the bag is what I use but if you’re purchase fresh Scallops that don’t have the juice, you can purchase Clam juice in practically any grocery store, sold near the canned Tuna. These two things are what’s missing from most online Saffron Sauce recipes and it makes all of the difference in the world. Plus I add butter and cheese.

Be sure to check out my Sea Scallops with Secret Asian Sauce.

Scallops with Saffron Sauce video Tutorial from poormansgourmet.

Scallops with Saffron Sauce Ingredients:

1 Tbsp Bacon Grease
1 lbs Sea Scallops
1 Green onion, chopped for garnish

Small pinch of Kosher Salt & Pepper for each one, both sides
Small pinch of Adobo Goya All Purpose Seasoning, both sides

1 Garlic Cloves, chopped
4 tbsp Butter
1/4 cup Sweet Vermouth
1/4 cup Scallop juice or Clam juice
1/4 cup Heavy Cream
1/4 cup Parmesan
1 tsp Chives, dried
1 pinch Saffron
Salt & Pepper to taste

You might consider adding fresh Lemon to your Scallops and Saffron Sauce as well.