This is best if cooked over a charcoal or a wood ember fire but if you’re using gas, you can put some wood chips in a foil pouch and put it over a corner of the burner and get at least some of the smokey flavor. The most important thing to remember is DON'T OVER COOK THE SHRIMP!!
This super tasty recipe came from a co-worker who's wealthy family always made sure to serve this at their fancy summer parties. It is a snap to put together, making it perfect for families who want a meal in a hurry, or the host of party who wants something spectacular that won't keep them in the kitchen instead of with their guests. Either way, you will get the same rave reviews that I have over the years.
My dietitian gave me the recipe during one of my counseling sessions. I told her it was deeelish. Their dietary dept. is really good about working with what you can/can't and will/won't eat for your special diet. Even though they are a hospital, the food there is surprisingly good.
I've made these for so long that I'm not sure of the recipe origin. They never fail, are easy to make & always good. They also work well & impress as a starter if served with crisp veggies, tartar sauce or a light mayo sauce thinned-with-milk & flavored with lime juice, dill & chives. Makes 4 patties of entree size or 6-8 of starter size. *Edited to Add* -- My spec thx to Chef JillAZ for reviewing this recipe for the Freezer Tag Game in the OAMC Forum & for the info she provided. Pls see Note #2 at the end of Prep Steps for this info. :-)
This is a quick and easy dinner with a green vegetable or a salad. Also a great way to feed four with just a 1/2 pound of ground beef. Just a tip: when adding the water to the tomato paste, add a little at a time, then mix before adding more. It makes it a lot easier to mix smoothly.