Caribbean Curry Shrimp Burger

Chef notes

This recipe is not how curry shrimp is traditionally presented in the Caribbean — it's not in a roti or a stew, for example. Instead, it's a simple elevation, with flavors that are concentrated and made complex from the bloomed curry in creamy mayo, and a mango slaw with notes of Scotch bonnet and ginger. It's representative of my style of cooking: new-age Caribbean.

Technique tips: Coarsely chopping half the shrimp gives some texture to the burger. Chilling the shrimp patties helps mixture hold together while cooking. Blooming the curry powder over heat amplifies its flavors.

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