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Bloody Mary Shrimp Sliders With Mango Salsa

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Bloody Mary Shrimp Sliders with Mango Salsa
2009-07-02 Appetizer
5 64

Spicy shrimp cakes served on miniature buns with a mango, tomato and jalapeno salsa--perfect for an appetizer course or light meal.

  • Servings: 8


Shrimp Sliders:
1 lb Medium Shrimp; Thawed, peeled, deveined and cooked
½ cup Tomato Juice
¼ cup Pepper Vodka
1-2 tsp Hot Sauce
½ tsp Sugar
½ tsp Celery Salt
2 tsp Prepared Horseradish
¼ cup Fresh Lemon Juice
1 tsp Worcestershire Sauce
1 tsp Tabasco
4 Eggs
1 cup Plain Bread Crumbs
½ cup Finely Chopped Celery
½ cup Finely Chopped Red Bell Pepper
2 cups Panko Breadcrumbs
2 cups Flour
¼ cup Vegetable Oil
8 Mini Buns
Mango Salsa:
1 Mango, peeled, pitted and diced
3 Plum Tomatoes, seeded and cubed
¼ cup Chopped Fresh Cilantro
¼ cup Chopped Red Onion
1 Tbsp Lime Zest
1 Tbsp Fresh Lime Juice
2 tsp Minced Seeded Jalapeno
2 Tbsp Olive Oil
Salt & Pepper, to taste



Combine all ingredients except eggs, breadcrumbs, celery, pepper, olive oil, flour and mini buns in a plastic bag and marinate 2-3 hours. Take drained shrimp mixture, add to food processor, and pulse until finely chopped. Pour into bowl, add plain breadcrumbs, 2 eggs, celery and pepper then mix until well combined. Take 1/8th of mixture and form into small patties and dust outside with flour. Tap off excess flour then coat with egg mixture and panko breadcrumbs. Heat oil in large skillet then place 4 burgers into pan and cook until outside is crispy, 3-4 minutes per side. Repeat with remaining burgers.

Place each burger on a mini bun and top with salsa.

To prepare salsa:

Place all ingredients in bowl and let sit at least 30 minutes.