I made the very wonderful shrimp burgers (https://food52.com/recipes...) for guests this weekend and made a few extra to tuck in to the freezer. Thawed/sauteed them the next night and the shrimp's texture was improved and they were more flavorful. I made the patties early in the day, so they had a good, long rest before they were cooked or frozen. Any ideas why?
Appetizers to help you warm-up for the Thanksgiving marathon.
Pre-Feast Nibbles, Snacks, and Bites
How to Make Detroit-Style Pizza
The Best Gifts for $50 or Less
Turn Your Gravy Up a Notch
Bold New Colors for Our Favorite Bottle Grinders
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)