3 cups of shrimp
5 tablespoons of jarred chipotle peppers
1 can of southwestern corn
1/2 cup of red bell peppers, or a mix of different peppers
Chili flakes
1/2 cup of pineapple chunks
1 cup of barbeque sauce
1 Jalapeño
2 Eggs
Salt to taste
Pepper to taste
Whole wheat burger buns
1 ½ cups flour
1/2 cup bread crumbs
Olive oil
5 tablespoons of jarred chipotle peppers
1 can of southwestern corn
1/2 cup of red bell peppers, or a mix of different peppers
Chili flakes
1/2 cup of pineapple chunks
1 cup of barbeque sauce
1 Jalapeño
2 Eggs
Salt to taste
Pepper to taste
Whole wheat burger buns
1 ½ cups flour
1/2 cup bread crumbs
Olive oil
Directions
De-vain and remove tails from about 3 cups of shrimp and drain off all the water from the shrimp.
Place the shrimp in a food processor and process on low for about 5 seconds. Set aside.
Cut the pineapple, bell peppers, chipotle peppers and jalapeños into small pieces. Drain the access water off of these ingredients. Also drain the corn, if using canned corn.
Transfer the shrimp and chopped ingredients to a medium sized bowl.
Add the chili flakes, barbecue sauce and corn to the bowl. Add salt and pepper to taste. Combine everything together well.
Use the mixture to form medium sized burgers.
Dredge the burgers first in flour, then in beaten egg and lastly the bread crumbs.
Heat a pan with olive oil to medium heat.
Fry the burgers for 3 minutes on each side.
Serve with burger buns and Chipotle Mayonnaise. Enjoy!
De-vain and remove tails from about 3 cups of shrimp and drain off all the water from the shrimp.Place the shrimp in a food processor and process on low for about 5 seconds. Set aside.Cut the pineapple, bell peppers, chipotle peppers and jalapeños into small pieces. Drain the access water off of these ingredients. Also drain the corn, if using canned corn.Transfer the shrimp and chopped ingredients to a medium sized bowl.Add the chili flakes, barbecue sauce and corn to the bowl. Add salt and pepper to taste. Combine everything together well.Use the mixture to form medium sized burgers.Dredge the burgers first in flour, then in beaten egg and lastly the bread crumbs.Heat a pan with olive oil to medium heat.Fry the burgers for 3 minutes on each side.Serve with burger buns and Chipotle Mayonnaise. Enjoy!Summer Bean Salad
Ingredients
1/2 cup of garbanzo beans
1/2 cup of red kidney beans
1/4 cup of red onions
1/4 cup of cilantro
1/4 cup of tomatoes
1-2 tablespoons of lime juice
1/2 cup of corn
Salt to taste
Pepper to taste
Olive oil
Ingredients
1/2 cup of garbanzo beans
1/2 cup of red kidney beans
1/4 cup of red onions
1/4 cup of cilantro
1/4 cup of tomatoes
1-2 tablespoons of lime juice
1/2 cup of corn
Salt to taste
Pepper to taste
Olive oil
Directions
Drain the garbanzo beans, corn and chick peas, if using cans.
Coarsely chop the cilantro, onions and tomatoes and place in a bowl.
Add the garbanzo beans, corn and chick peas.
Add olive oil, salt, pepper and the juice of about half a lime.
Enjoy!
Drain the garbanzo beans, corn and chick peas, if using cans.Coarsely chop the cilantro, onions and tomatoes and place in a bowl.Add the garbanzo beans, corn and chick peas.Add olive oil, salt, pepper and the juice of about half a lime.Enjoy!Chipotle Mayonnaise
Ingredients
½ cup of mayonnaise
½ cup of sour cream
2 tbsp of chipotle peppers
Ingredients
½ cup of mayonnaise
½ cup of sour cream
2 tbsp of chipotle peppers
Directions
Combine all the ingredients together until creamy.Spread onto burger buns.Published In: http://www.azcentral.com/12news/recipes/articles/2010/08/10/20100810phoenix-recipe-chipotle-shrimp-burgers-and-a-summer-bean-salad.html#ixzz1R3pjRth9
Best wishes Nikita
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