Shrimp Burgers with Roasted Garlic-Orange Aioli

You know I didn't bake burger buns just because I was bored (actually, that does sound like something I would do). But not this time. This time it was for shrimp burgers! I like trying out new non-meat burgers and this one was really lovely. I appreciated the fact that all the other ingredients enhanced the shrimp's flavor, instead of overpowering it, allowing the shrimpiness to really shine through.

SHRIMP BURGERS WITH ROASTED GARLIC-ORANGE AIOLI

Yield: 4 patties

Roasted garlic-orange aioli:

1 head garlic

1/3 cup plus 1 tablespoon extra virgin olive oil

2 large egg yolks, room temperature

1/3 cup grapeseed oil

Kosher salt

2 tablespoons freshly squeezed orange juice

1 teaspoon finely grated orange zest

freshly ground black pepper

Shrimp burgers:

5 tablespoons olive oil

1/4 cup finely chopped fennel, from one small bulb (fronds reserved)

1/4 cup finely chopped shallots

1/4 cup finely chopped red bell pepper

2 tablespoons finely chopped fennel fronds

1 tablespoon finely chopped chives

1 tablespoon zest from 1 orange

1 1/2 pounds shrimp, peeled and deveined, finely chopped by hand

Kosher salt and freshly ground black pepper

1 to 2 tablespoons roasted garlic-orange aioli

toasted hamburger buns for serving (light brioche buns are nice)

Roasted garlic-orange aioli:

1.      Roast the garlic: Heat oven to 400º F. Peel away the outer skin of 1 garlic head, and cut off top ¼ to ½ inch of the head to expose the individual cloves. Drizzle 1 tablespoon olive oil over the garlic head, wrap in foil, and roast for 30 to 35 minutes, or until cloves are soft when pressed. Cool, then squeeze the cloves from their skin. Mash the cloves and set aside.

2.      In a medium bowl, whisk the egg yolks. Gradually whisk in 1/4 cup olive oil, then the grapeseed oil; begin with small drizzles, then whisk in a thin stream until the mayo is very thick. Whisk in a pinch of salt and then the orange juice, a little at a time (you may not need the full amount), orange zest and the roasted garlic paste. Season to taste with salt & pepper.

Shrimp burgers:

1.      In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add the fennel and shallots and cook until they start to caramelize, about 8 minutes. Add the red bell pepper and cook about 3 minutes longer; you want the pepper to soften but retain its texture. Remove from the heat. Mix in the fennel fronds, chives, and orange zest.

2.      In a bowl, combine the shrimp with the sautéed vegetable-herb mixture and salt and pepper (to taste). Fold in aioli, a teaspoon at a time, to just bind the burgers. Form into four patties, and refrigerate until ready to cook.

3.      Heat the remaining 3 tablespoons olive oil in a pan (cast iron works well) over medium-high heat and fry the patties until golden, about 4 minutes on each side, or until cooked through.

4.      Spread the aioli on both sides of the toasted buns; serve the shrimp burgers with your favorite condiments, such as a big leaf of butter crunch lettuce.

barely adapted from food52.com (added by EmilyC)

raw garlic

roasted garlic

whisking oil into the egg yolks for the aioli

fennel, red pepper, shallots and chives

shallots cooking

red pepper added

adding the fennel fronds, chives and orange zest

vegetables and herbs mixed

raw shrimp

chopped shrimp mixed with vegetables/herbs & aioli

raw shrimp burgers

cooking the shrimp burgers

putting aioli on a shrimp burger

My aioli was a little thin...I think trying to take photos
while I was whisking had something to do with it
(hopefully yours will be a little thicker). Making it the
day before also helps (it thickens slightly in the fridge).

shrimp burger with roasted garlic-orange aioli
on a light brioche bun

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Ginger Glazed Mahi Mahi

I tend to enjoy mild "non-fishy" fish (like mahi mahi, swordfish or halibut). They can be kind of like tofu, the way they take on whatever flavors you cook with them. That's what happens with this great sweet-sour-salty ginger glaze. And since I only made two fillets, I had extra to drizzle over my rice. I suggest if you make four fillets that you double the marinade/glaze ingredients (you'll thank me after you eat your ginger glazed rice and vegetables).

 

GINGER GLAZED MAHI MAHI

Yield: 4 servings

3 tablespoons honey

3 tablespoons low-sodium soy sauce

2 tablespoons balsamic vinegar

2 teaspoons grated fresh ginger root

2 cloves garlic, crushed or finely minced

2 teaspoons extra virgin olive oil

4 (6 ounce) mahi mahi fillets

salt and freshly ground black pepper to taste

1.      In an oven safe skillet, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the skillet. If the fillets have skin on them, place them skin side up. Cover, and refrigerate for 10 minutes. Flip fillets and marinate (skin side down) for another 10 minutes.

2.      While fish marinates, preheat the broiler.

3.      Place the skillet in the oven and broil the fish for 5 minutes. Turn fillets over and broil for another 5 minutes or until the fish flakes easily with a fork.

4.      Remove fish and keep warm tented with foil.

5.      Heat the remaining marinade in the skillet over high heat until reduced to a glaze (keep an eye on it, it only takes a few minutes). Spoon the glaze over fish, and serve immediately.

adapted from allrecipes.com (submitted by DECODIANA)

raw mahi mahi

ginger

honey, soy sauce, balsamic vinegar, ginger, garlic & oil

Make sure you use reduced- or low-sodium soy sauce,
otherwise I'm pretty sure it will be way too salty.

marinade mixed

mahi mahi in marinade (skin side up)

flipped

broiled mahi mahi

reducing marinade to a glaze

flaking easily

ginger glazed mahi mahi

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Grilled Clams with Lemon-Ginger Butter

photo by Jamie Stanek

Not only are these clams easy to make, but they're probably unexpected at most cookouts (which automatically makes them more fun in my book). The lemon-ginger butter is so fragrant and flavorful; it makes a fantastic dipping sauce for the grilled baguette (which I did make, but forgot to take photos). If you're having this for dinner, you can always trade in the bread for pasta or rice and use the extra butter as your sauce.

So consider surprising your friends with grilled clams at your next cookout - but have a few hot dogs or hamburgers at the ready, because in my experience, people are either totally enamored with clams or completely repulsed by them (I like them, but I can see it).

GRILLED CLAMS WITH LEMON-GINGER BUTTER AND GRILLED BAGUETTE

Makes 2 servings

1/4 cup (1/2 stick) unsalted butter, softened

4 teaspoons minced shallot

1 tablespoon minced fresh parsley

1 teaspoon minced peeled fresh ginger

2 teaspoons finely grated lemon zest

6 (1/2-inch-thick) diagonal baguette slices

1/4 cup white wine

2 pounds Manila clams, scrubbed

Special Equipment: 13” x 9” x 2” disposable aluminum baking pan

1.      Preheat barbecue (high heat).

2.      Blend together butter, shallot, parsley, ginger and lemon zest in small bowl; season to taste with salt and pepper.

3.      Thinly spread lemon-ginger butter on 1 side of each bread slice.

4.      Place the remaining butter mixture and white wine in disposable aluminum pan. Arrange the clams in single layer in the pan. Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).

5.      Transfer grilled clams to 2 shallow bowls. Pour the pan juices over the clams.

6.      Grill bread until slightly charred, 1 to 2 minutes per side. Serve clams with bread.

slightly adapted from Bon Appétit, August 2009

butter, shallots, parsley, ginger & lemon zest

lemon ginger butter

clams on the grill

I know, I crowded my pan. I just didn't feel like
getting out another one. But they all opened.

If you don't have a grill, you can steam the
clams in a pot on the stove until they open.

grilled clams with lemon ginger butter

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