pper. Refrigerate until needed.
For the burgers: Pulse breadcrumbs in food
nd set aside.
Pulse shrimp in now-empty processor until
For the cashew cream aioli, drain
For the Chipotle Mayonnaise:
Mix together ingredients until combined.
For the
br>Refrigerate 1 hour.
Burgers: In a large skillet, melt
For the beet relish, place the
For the sauce, put all the
hin sauce if needed.
For the burgers:
Equipment: Nonstick skillet
he rhubarb macerate and drain for 1/2 hour.
In
For Shrimp:
Over medium heat cook
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
Chop shrimp finely using a food processor (
blend 1/3 of the shrimp into a paste. Add remaining
ith plastic wrap and refrigerate for at least 1 hour. Note
For the Sauce: combine all glaze
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow)
an get boiled salad shrimp (the baby shrimp) or you can buy
ow and continue to cook for about 1 hour or until
------------For Yellow Cornbread-------------.
Heat a
00b0 F.
Soak shrimp in half& half for 30 minutes.