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|Thai Shrimp Burgers|
"This Asian-inspired burger is pro with sparkling ginger, jalapeno pepper, cilantro, and peanut sauce. Serve in a pita with peanut-flavored slaw blend."
- 1 half of pounds big shrimp, peeled
- 2 large garlic cloves, minced
- 2 tablespoons minced sparkling ginger
- 1 jalapeno pepper, seeded and minced
- 6 tablespoons minced cilantro
- three Green Onions, thinly sliced
- half of cup Thai peanut sauce
- 1/4 cup dry bread crumbs
- 1/2 teaspoon salt
- 2 tablespoons sparkling lime juice
- 2 tablespoons vegetable oil
- 2 cups slaw mix
- four small (four inch) pita breads
|Prep :||Cook : 4M||Ready in :|
- In a food processor, blend 1/three of the shrimp into a paste. Add closing shrimp; pulse till finely chopped. Transfer to a bowl. Add garlic, ginger, jalapeno, 1/four cup cilantro, 2 green onions, 1/four cup peanut sauce, bread crumbs and salt; combine with a fork. Divide into 4 quantities. Pat with fingertips to flatten to approximately 4 inches wide. Refrigerate.
- Whisk final peanut sauce with lime juice and oil. Mix slaw with final onion and cilantro; toss with dressing. Refrigerate.
- For charcoal grill: Build a hot fire on one facet of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and prepare dinner, turning only once, till opaque throughout, approximately 3 half of to 4 minutes in keeping with side.
- Grill pitas until spotty brown and heat, a minute or so in keeping with aspect. Split crosswise. Place a burger on each of 4 pita halves. Top with slaw, then remaining pita halves.
- About 20 mins earlier than serving, preheat grill with all burners on excessive for about 10 mins. Use a wire brush to clean rack, then use tongs to wipe a rag soaked in vegetable oil over it. Close lid and permit reheat. Add burgers; cook dinner, blanketed, till opaque, about 3 half to 4 mins according to facet.
- Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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