So we all know that cooking meals that make tons of leftovers can be somewhat of a drag, because no one likes to eat the same thing night after night after night. But even so, I can’t really imagine hocking my leftover shrimp burgers for some other dude’s leftover spaghetti and meatballs in some sketchy, edible Craigslist.
Right? That would be gross, right? Well, apparently it’s called Leftover Swap, and it’s a thing. And even though it sounds so sketchy and weird at first, their pitch actually makes a little bit of sense. According to their stats, 40% of food goes to waste, 25% of us don’t know our neighbors’ names, and 70% of us are overweight. They’re arguing that swapping leftovers helps solve all those problems.
So what do you think? Would you use something like this? I would be really interested in hearing from someone who had used it, too.
In the meantime, I suppose I can handle two days of shrimp burgers in a row.
PAD THAI SHRIMP BURGERS (barely adapted from Closet Cooking)
1 and 1/2 pounds shrimp (raw), peeled, deveined and coarsely chopped
2 cloves garlic
1 small shallot
2 tsp fish sauce
juice and zest from one lime
2 tbsp cilantro
3/4 cup light coconut milk
2 tbsp brown sugar
1 tbsp fish sauce (can sub with soy sauce)
2 tsp chili sauce (or to taste)
1 tbsp peanut butter
1 cup bean sprouts
1/4 cup carrot, julienned
2 green onions, sliced
1/4 cup cilantro, chopped
4 sandwich buns
1/4 cup peanuts, chopped
1. Mince 1/3 of the shrimp in a food processor along with the garlic, shallot, fish sauce, lime zest and cilantro.
2. Mix the minced shrimp into the chopped shrimp, form 4 patties and chill in the fridge for at least 30 minutes.
3. While patties chill, heat the coconut milk, lime juice, sugar, fish sauce, and peanut butter over medium heat until sugar and peanut butter melt and the sauce thickens. Set aside to cool.
4. Mix bean sprouts, carrot, green onion, and cilantro. Toss in the pad thai sauce.
5. Heat large skillet over medium-high heat and coat with nonstick spray (or a little oil). Cook patties about 3 minutes per side, until pink and cooked through.
6. Serve shrimp burgers on buns, topped with slaw and crushed peanuts.
These were really good and a little out-of-the-ordinary. The only bad thing is that these took a little while to put together — usually I like cooking with shrimp because it’s so quick, but that wasn’t really the case with these.