These little Shrimp sliders are a perfect way to wiggle out of your winter blanket of soup and casserole comfort foods and slip into lighter fare. Big on flavor and easy to prepare, tender American Gulf Shrimp are topped with savory sugary caramelized onions and spiced up with Sriracha mayonnaise. The onions require a long cook time, but their low maintenance make this breeze to make.
The folks over at the American Wild Shrimp Industry are having a little fun by organizing a Shrimp Showdown. Five bloggers have been chosen for a little contest to create a main dish using Gulf Shrimp. As I write this, I have no idea what the other’s have come up with, nor do I even know who they are. There’s even voting involved, so please visit their Facebook page.
We’re big on shrimp around this house, and being landlocked, good quality shrimp can be hard to come by. The folks over at the Wild American Shrimp Industry have given me a fabulous opportunity to stop grabbing for those bags of frozen shrimp from Thailand and experience fresh caught and flavorful shrimp from the nutrient-rich waters of the Gulf of Mexico. Flavor just like I remember from the wonderful dishes I had in New Orleans. Simply stated, superior in flavor and texture.
Every Shrimp has a tail, but wild-caught American Shrimp have a story rich with flavor, history and adventure. It’s about hard-working families who date back to when shrimp were harvested on wooden sailing vessels and peeled by hand. It’s a story of American jobs and livelihoods and an industry’s resilience against tough times.
You can have their Gulf shrimp shipped directly to your doorstop or take a look at their website for a list of local shops where you can purchase American shrimp. Nationally they indicate you’ll find it at Walmart, Sprouts and Whole Foods. There is also lists of regional markets and on-line sources who will ship direct to your door.
- 2 yellow onions peeled, sliced and slices cut in half
- 3 tablespoons butter
- pinch of sugar
- salt and pepper
- 12 American Wild Caught Shrimp peeled, deveined, butterflied and tails removed
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- salt and pepper
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha sauce
- 1/2 cup arugula washed and dried
- 4 slider buns
- Melt butter in large skillet over medium heat. Add onions and toss to coat. Sprinkle with sugar, and turn down heat to low, cover and slowly cook onions, stirring occasionally for 30 minutes or until a golden. Turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Season with salt and pepper.
- In the meantime, coat prepared shrimp with flour. Shake off excess. Lightly salt and pepper. Add olive oil to a hot skillet and heat until shimmering. Add shrimp and cook about 3 - 4 minutes per side. Remove and drain on a paper towel.
- Mix mayonnaise and Sriracha sauce well.
- To build the slider, slater both sides of the bun with the Sriracha mayonnaise, place 3 shrimp on each bun, top with a pinch of caramelized onions and a few leaves of arugula. Serve immediately.
Love little sliders? How about these:
Thanks to the American Shrimp Processors Association for sponsoring my writing! When making the decision to cook with shrimp, be sure to check the sourcing. Shrimp purchased from a retailer should proudly state “Wild-Caught” or “Wild American Shrimp.” For a list of retailers, please visit www.americanshrimp.com.