{"id":2819,"date":"2010-08-02T10:11:47","date_gmt":"2010-08-02T17:11:47","guid":{"rendered":"https:\/\/shescookin.com\/?p=2819"},"modified":"2022-08-16T13:52:50","modified_gmt":"2022-08-16T20:52:50","slug":"crab-and-shrimp-burgers","status":"publish","type":"post","link":"https:\/\/shescookin.com\/crab-and-shrimp-burgers\/","title":{"rendered":"Southern Shrimp and Crab Burgers"},"content":{"rendered":"
When you’re craving seafood, these Shrimp and Crab Burgers<\/strong> hit the spot!<\/p>\n Mardi Gras always gets me thinking about Southern food, especially the Creole and Cajun shrimp dishes that remind me of New Orleans. Did you know that shrimp is America’s favorite seafood? Yes, indeed. And there are Northern Shrimp and Southern shrimp aka Gulf shrimp. Gulf Coast shrimp season is from May to December and no summer in the south is complete without a Louisiana Seafood Boil where you roll-up your sleeves and put out a pile of paper napkins and let the mess begin!<\/p>\n Then, came the rise of Shrimp and grits<\/em>\u2014a traditional dish in the Lowcountry of coastal South Carolina and Georgia. Until the 1980s, Shrimp and Grits was relativity unknown except in and around what was then the sleepy, historic town of Charleston. The dish started out as “shrimps and hominy,” because grits<\/em> originated from the Native American Muskogee preparation of Indian corn similar to hominy. It was a breakfast dish, and some Charlestonians ate it every morning during shrimp season. Back then, it was made with “creek shrimp,” the small, sweet-flavored immature shrimp that were caught in hand nets in the tidal creeks that snake through the Lowcountry marshes. {Serious Eats}<\/a><\/p>\n <\/a><\/p>\nAmerica’s Favorite Seafood is Shrimp!<\/h2>\n
The Rise of Shrimp and Grits<\/h2>\n
Shrimp and Crab Burgers Recipe<\/h2>\n