1½ lbs. 31/35-count local shrimp, peeled and deveined
1/4 tsp. freshly ground black pepper
2 tsp. Old Bay Seasoning
1 medium jalapeño, seeded and minced
2 Tbs. chopped flat-leaf parsley leaves
1 raw egg white
1/2 cup panko bread crumbs
2 Tbs. canola oil
4 large hamburger buns
4 Tbs. unsalted butter
2 cups shredded iceberg lettuce
8 (1/8-inch thick) slices tomato, small slicing variety preferred
For the sauce:
1/3 cup Duke’s mayonnaise
1/3 cup sour cream
1/2 Tbs. prepared horseradish
1/2 Tbs. fresh lemon juice
1 Tbs. roughly chopped flat-leaf parsley
1 Tbs. roughly chopped dill fronds
1 Tbs. drained, rinsed, and chopped capers
1/4 tsp. kosher salt, or to taste
Chef’s Notes - “Any size shrimp will do; 31/35-count is not a must, but the smaller ones are a bit easier to chop uniformly.” —John Amato
For the sauce: Combine all of the ingredients in a small mixing bowl. Whisk until smooth, cover, and refrigerate.
For the patties: Place the peeled and deveined shrimp on a baking sheet lined with paper towels and refrigerate for at least 30 minutes or up to one hour.
Once chilled, use a sharp knife to chop a third of the shrimp into 1/4-inch bits and set aside. Working in two or three batches, use your food processor to finely chop the rest of the shrimp. Pulse and check frequently. The shrimp should be processed to a sticky, sausage-like texture, but not until completely smooth.
Transfer the shrimp mixture from the food processor to a large mixing bowl. Add the chopped shrimp, pepper, Old Bay, jalapeño, parsley, and egg white and mix with a wooden spoon until fully incorporated. Then add the panko bread crumbs and continue to mix gently until fully incorporated. Refrigerate for 30 minutes.
Line a baking sheet with parchment paper. Divide the mixture into four equal portions, then roll them into balls. Using a spatula, press them onto the parchment paper. They should be 3/4-inch to one-inch thick and four inches in diameter.
Heat half of the butter in a cast-iron skillet over medium heat. Toast half of the buns in the butter for a few minutes until lightly golden brown. Using the remaining butter, or more if needed, and toast the remaining buns. All the butter should be absorbed into the bread. Turn off the heat. Set buns aside open-faced until assembly.
Preheat the oven to 200°F. Place a rack on a baking sheet.
Add the canola oil to the skillet and turn the heat to medium-high. Wait 30 seconds or so to preheat the oil to the proper temperature. You should start to see a few faint wisps of white smoke and the oil should bead in the pan. Carefully add two shrimp patties and sear them until golden brown on the bottom, three to five minutes. Flip them and cook the other side for a minute or two. The internal temperature should be 155°F. Transfer the patties to the rack and place in the oven to keep warm while you cook the other two.
To assemble: Spread about one tablespoon of sauce on the top and bottom of each bun. You may have a little sauce left over, which can be covered and refrigerated for up to a week. Place the cooked patties on the bottom side of the sauced buns. Add a generous amount of iceberg lettuce and two slices of tomato, then the bun tops. Serve immediately.