Best Shrimp Riders Recipes

Hawaiian Garlic Shrimp Sliders image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 9 sliders

Number Of Ingredients 13

2 heads garlic, peeled (about 20 cloves; see Cook's Note)
1 stick (8 tablespoons) unsalted butter
2 teaspoons paprika
1/2 teaspoon cayenne pepper
Kosher salt
4 cups shredded napa cabbage (about 1/4 head)
6 scallions, sliced
1 Persian cucumber, halved lengthwise and sliced into half-moons
2 tablespoons rice vinegar
3 tablespoons vegetable oil
1 1/2 pounds peeled and deveined shrimp
One 10-ounce package sweet slider buns
Mayonnaise, preferably Japanese-style, for serving

Steps:

Pulse the garlic in a food processor until finely chopped but not a paste, scraping down the sides as needed. Transfer to a large cast-iron or nonstick skillet, add the butter and cook over medium heat, stirring frequently, until the garlic is a light golden color, about 5 minutes. Be careful not to overcook the garlic or it will become bitter. Immediately transfer to a large heatproof bowl and stir in the paprika, cayenne and 1 tablespoon2 teaspoons salt. Let the garlic butter cool to room temperature, about 20 minutes. Wipe out the skillet and set aside.
Meanwhile, combine the cabbage, scallions and cucumber in a medium bowl. Add the rice vinegar, 2 tablespoons of the oil and a generous pinch of salt; toss to combine and set aside.
Put the shrimp in the food processor and pulse until coarsely chopped but do not puree to a paste. Transfer to the garlic butter and stir to combine. Form the mixture into 9 patties, about 1/3 cup each. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat until shimmering. Add the shrimp patties and cook until golden on both sides and cooked through, about 8 minutes.
Split the slider buns and spread the tops and bottoms with mayonnaise. Put a patty on each of the bottom buns. Top with some cabbage slaw and close the sliders with the top buns.

Shrimp Riders image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 15

24 large shrimp,peeled,devein leave tails on
RUM SAUCE
1 tablespoon(s) chopped parsley
1 teaspoon(s) oregano
1/4 teaspoon(s) salt
2 tablespoon(s) lemon juice
1/2 cup(s) melted butter
1 1/2 ounce(s) rum liquor
SAFFRON RICE:
2 tablespoon(s) butter
1/2 small onion, finely chopped
1 1/2 cup(s) water
1/2 teaspoon(s) salt
1 cup(s) long grain rice
1/2 teaspoon(s) saffron

Steps:

Peel and devein shrimp, leaving tails on. Split length-wise without cutting in half,and arrange in baking pan, tails up. Pour Rum Butter Sauce over shrimp. Bake in pre-heated 450^ oven for 4 minutes;slip under the broiler for 2 or 3 minutes to brown. Remove shrimp to a bed of hot rice in serving dish.Drain the sauce off and add the rum. Spoon sauce over shrimp and rice.
Rum Butter Sauce: Combine all ingredients in a small saucepan, except rum. Heat to simmer then remove from heat and pour over shrimp.
Saffron Rice: Melt butter in medium saucepan, add onion and saffron; cook until onion is soft and translucent. Add water and salt. Bring to a boil again, stir and cook until rice has absorbed all the liquid and is tender and fluffy.