smoky shrimp burgers

This week the GS and I celebrated our 4 year anniversary!

It’s kind of crazy that he’s tolerated me for this long. I said something outrageous on Sunday and he just looked at me and said “Sometimes I wonder about the things that go through your brain that you choose NOT to say.”

He doesn’t want to know.

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Every year we’ve gone back to the same restaurant we went to on our first date. It’s a relatively upscale seafood place in Fells Point that has always had beautiful outdoor seating and great service.

…until now. (dun dun dunnnnn)

Apparently they’re trying to change to more of a “tavern” vibe now, but they’re doing it all wrong.

For starters, they haven’t changed the name of the restaurant. So a bunch of people (GS and myself included) showed up expecting the same fancy fair and were semi-distressed to see the waitress wearing Hollister jeans, a white wife beater, black bra, and sparkly silver stilettos.

To be fair, the food was still good. But long gone are the detailed, leather bound menus. Now they hand you a yellow piece of paper where all the entrees are $19.95.

Really, though. You can get lobster ($19.95) or you can get lobster stuffed with crab meat ($19.95).

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Also we each ordered a beer, and while mine was delivered to me filled to the brim, the GS’ was about 1/3 empty. As if the waiter might have gotten thirsty on his walk over to us.

Luckily we still had a good time, and all was right with the world once I got my toasted coconut ice cream from Kilwin’s for dessert. Not pictured because I inhaled it.

Yesterday was our real anniversary so I made dinner and yummy bars and brought them to DC!

Smoky Shrimp Burgers

inspired by HowSweetEats

12 oz shrimp (I bought them frozen and let them thaw out)

1/2 cup seasoned breadcrumbs

2 cloves minced garlic

3 tbs adobo sauce

2 tbs chopped cilantro

1 avocado, sliced

red onion, sliced

burger buns

You can either put your shrimp in a food processor, or chop them up pretty good. I chose to chop because our Ninja is a pain to clean and I really didn’t want my smoothies tasting like seafood.

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Combine shrimp with breadcrumbs, garlic, adobo sauce, cilantro, salt, and pepper. Refrigerate for at least an hour.

Form into patties and cook in a skillet with vegetable oil until golden brown on both sides- about 3-4 minutes.

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Serve with avocado, red onion, and cilantro. I meant to bring some plain Greek yogurt to throw on there too, but forgot it.

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We decided if the place continues down this path, it probably won’t exist anymore when we hit 5 years. We’ll look for another spot with a classy hostess and thirsty servers.

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