Shrimp sliders with jalapeno aioli – This dish celebrates the gulf south(Louisiana) and the New Orleans Saints. It’s playoff time in the NFL and there’s watch parties from here until the super bowl. The great thing is this recipe works well for any party you may be having that requires delicious small bites.
Surf & Turf Sliders with Jalapeno Aioli
This dish celebrates the gulf south(Louisiana) and the New Orleans Saints. It’s playoff time in the NFL and there’s watch parties from here until the super bowl. The great thing is this recipe works well for any party you may be having that requires delicious small bites.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Ingredients
- Shrimp:
- ¼ cup oil
- 2 tablespoons Savory Blackened Seasoning
- 16 large shrimp peeled, tail off and deveined
- 16 King Hawaiian sliders toasted
- Burgers:
- 2 lbs. ground chuck
- 1 ½ teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- ½ teaspoon cayenne
- 1 tablespoon worcestershire sauce
- 4 tablespoons canola oil
- 8 slices pepper jack cheese cut in half
- 1 bunch cilantro
- 2 jalapenos sliced
- 16 hamburger pickles
- Jalapeno Aioli:
- 2 jalapeños charred, peeled, diced
- 3 garlic cloves charred.
- 8 oz. mayonnaise
- ¼ teaspoon salt
Instructions
-
Heat a large skillet over medium heat and cook shrimp 10 at a time do not crowd, cook for 3 minutes on each side. Sit to the side and cover with foil to keep warm.
-
In a bowl mix beef, salt, black pepper, garlic powder, cayenne and worcestershire. Roll into 2 oz. patties and sit to the side. Heat a large skillet over medium heat add 2 tablespoons of oil and cook 5 patties at a time, cook 3 minutes each side. Sit to the side, place cheese over and cover with foil to keep warm.
-
While burgers are cooking add jalapenos, garlic, mayonnaise and salt together it a food processor.
-
To plate: spread jalapeno mayonnaise on both sides on bun, add burger patties, shrimp, 2 cilantro stems, 1 slice jalapeno and top bun.
Recipe Notes
Note: To char jalapeno’s place over an open flame or heat a skillet until it’s smoking hot and char evenly place in a plastic bag for 3 minutes. Remove and peel charred skin off.
