Key Largo’s open-air Backyard Cafe sits right next to the docks one of Key Largo’s most scenic working waterfronts. The seafood here literally comes right off the boats and is as fresh as it gets. Here’s one of their signature recipes
we think you’ll enjoy!
Shrimp Burger Ingredients (Yield 4 servings)
1-¼ Lbs Key West Pink Shrimp, cleaned and diced
4 Medium Eggs, beaten
8 Tbl Fine Panko
2 Tbl Flour
1 Tsp Garlic Powder
4 Tsp Parsley fFakes
1 Tsp Thyme
Salt and pepper to taste
1 Cup Pico del Gallo (recipe follows)
3-4 Tbl Butter, for sautéing shrimp cake
4 French Rolls
Lettuce and Tomato for garnish
Preparation:
Mix the diced shrimp with the egg, panko and flour. Add garlic powder, parsley flakes, thyme, pico de gallo. Salt and pepper to taste. Mix well. Mixture should be “pasty” and hold together like a patty. If it is too wet, add a small amount of panko until the desired consistency is achieved. Prepare 4 patties, and set aside. Place a sauté pan on the stove over medium high heat. Add butter for sautéing. Once butter melts, add the shrimp cakes to the sauté pan and sauté for about 4 minutes per side or until the internal temperature reaches 165º Remove from sauté pan and serve on toasted French rolls. Garnish with lettuce and tomato.
Pico de Gallo Ingredients:
1 Ripe Tomato, diced
¼ Red Onion, diced
¼ Red Bell Pepper, diced
1 Jalapeño, seeded and diced
4 Key Limes, juiced
Pinch of Cayenne Pepper
1 Tbl Cilantro, chopped
Salt and pepper to taste
Preparation:
Place tomatoes, onions, bell pepper and jalapeño into a small bowl. Mix well. Add lime juice, spices, and chopped cilantro. Mix well and set aside.
You can find the Backyard Cafe on the dock behind Key Largo Fisheries, 1313 Ocean Bay Drive, Key Largo 33037. Info: 305-451-3782; keylargofisheries.com.
