Sunday, August 30, 2015

Gallo Family Vineyards Labor Day Entertaining #SundaySupper…Featuring Grilled Shrimp Burgers with Quick Remoulade Sauce #GalloFamily

It seems like Summer just got started, and now Labor Day is just around the corner. Now if some cool weather could make its way to Texas! Most of us bid the lazy days of Summer farewell with a celebration with family or friends -- and lots of great food and drinks. Whether you’re planning a BBQ or packing up your picnic basket and heading to a local park, food is likely in the mix for the upcoming three-day weekend. #SundaySupper is partnering with Gallo Family Vineyards today to share some fabulous recipes for your Labor Day celebrations! We’re featuring recipes that pair well with Gallo Family Vineyards’ Sweet White Blend and Café Zinfandel varieties. During the Summer, I absolutely love the sweet, refreshing flavor of chilled Sweet White Blend…and I’m pairing it with my fun Grilled Shrimp Burgers with Quick Remoulade Sauce.

I love a good beef burger as much as the next gal, but these shrimp patties are a perfect match for the Sweet White Blend’s sweet and fruity flavor profile! These unorthodox burgers feature sweet shrimp, and they’re topped with creamy avocado and a quick spicy remoulade sauce. If you’re a shrimp lover like me, you’re going to go nuts for these insanely delish sandwiches! Here’s my best hint to ensure your shrimp burgers cook up perfect: be sure to liberally oil both your grill and the exterior of the chilled shrimp patties, and you shouldn’t have any issues with them sticking to your grill. I guarantee that if you make a batch of these non-traditional burgers for your Labor Day feast, your seafood-loving guests will go crazy for them!

Grilled Shrimp Burgers with Quick Remoulade Sauce
adapted from America’s Test Kitchen
Ingredients (makes four burgers):
  • Four large bakery buns
  • 1 large avocado
  • 1 large tomato
For the shrimp burgers:
  • 1 slice bread
  • 1 lb.  large shrimp (20 per pound
  • 1/4 cup good-quality mayonnaise
  • 2 green onions, thinly sliced
  • 1 garlic clove, finely minced or grated
  • 1 tbs. chopped parsley
  • 1 tbs. lemon zest
  • 1 tsp. hot sauce
  • 2 tsp. Cajun seasoning
  • 2 tbs. olive oil
For the remoulade:
  • 1/2 cup good-quality mayonnaise
  • 1/4 cup ketchup
  • 1 tbs. lemon juice
  • 1 tsp. Worcestershire sauce
  • 2 green onions, thinly sliced
  • 1 tsp. finely chopped parsley
  • 1 clove garlic, finely minced or grated
  • 1 tbs. Creole mustard (or any grainy variety)
  • 1 tbs. yellow mustard
  • 1 tsp. Cajun seasoning
  • 1 tsp. hot sauce
    Step 1: Up to a day ahead, add the remoulade sauce ingredients in a bowl and stir well to combine. Cover and refrigerate until it’s time to assemble the burgers. Place the bread in a food processor and pulse until it is coarse crumbs. Add to a large mixing bowl. Add the shrimp to the food processor and pulse until some shrimp are finely minced and others remain coarsely chopped. Add to the bowl with the bread crumbs. Place the mayo, green onion, garlic, parsley, lemon zest, Cajun seasoning, and hot sauce to a small bowl and whisk until combined. Add to the bowl with the shrimp and bread crumbs, then fold carefully just until incorporated.
    Step 2: Divide the mixture into four equal portions and shape into uniform patties about 1 inch thick. Place the burgers on a platter and cover with plastic wrap. Refrigerate at least 3 hours, but overnight is fine. When ready to cook, prepare your grill. Generously brush the grill grates with olive oil and brush the bottom side of each shrimp burger with more oil.
    Step 3: Place burgers on grill oiled side down, then liberally brush the top side with more olive oil. Cook the burgers over med-high heat for 7 minutes, then flip and cook for 7 minutes more. The burgers should be golden-brown outside and opaque inside. Let the cooked patties rest for 5 minutes before serving. To assemble, place a shrimp burger on a toasted bottom bun. Top with thin tomato slices, avocado, and remoulade sauce. [NOTE: I found that mashing the avocado and spreading on the top bun was much less messy than using slices.] Pour a glass of well-chilled Gallo Sweet White Blend wine and serve.
    These shrimp burgers are out-of-this-world good! The shrimp burgers are sweet and juicy, with nice chunks of shrimp throughout. The remoulade sauce is creamy and lightly spicy, and the buttery avocado brings all of these flavors together so nicely. These burgers pair perfectly with a glass (…or two!) of well-chilled Gallo Family Vineyards’ Sweet White Blend wine. This wine features sweet fruity flavors that are perfect for Summer…and it’s so easy to drink! I hope you’ll give these shrimp burgers a try for your Labor Day celebrations. To find Gallo Family Vineyards Sweet White Blend and Café Zinfandel wines at a store near you, check out their handy online Store LocatorGallo Family Vineyards is also sharing lots of great tips for Labor Day EntertainingFor even more great recipes and wine knowledge, be sure to follow Gallo Family Vineyards via the following social media channels: Facebook, Twitter, Instagram, and YouTube. I also hope you'll take time to check out all of the great Labor Day recipes that the rest of this week’s #SundaySupper participants are sharing today. All of them are created to ensure they pair perfectly with this week’s two featured Gallo Family Vineyards wines!
    For Your Labor Day Feast:
    To Sweeten the Holiday:
    Be sure to join the #SundaySupper conversation on Twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly Twitter chat starts at 7:00 pm ET/6:00 pm CST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, be sure to visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

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