Day Five: Spicy Shrimp Cakes with Mash and Sautéed Green Beans

For Day Five it’s a spicy trip to the Chesapeake Bay. Simple sautéed shrimp are elevated with some classic Mediterranean style spices, herbs and a touch of heat. Once the shrimp salad (recipe follows) is finished, form about eight ounces in to four two-ounce patties (reserve the remaining two ounces of salad for ravioli stuffing).  Dredge the patties in 2 Tbs of flour mixed with 1 Tbs of Old Bay. Heat a little oil in a pan over medium heat and cook each patty until golden brown and crispy, about 2 minutes each side. Serve with a simple mashed potato and  sautéed green beans. For a little international flair, top the shrmp cakes with salsa and guacamole.

Crispy Shrimp Cakes with Mash and Sautéed  Grenn Beans

Crispy Shrimp Cakes with Mash and Sautéed Grenn Beans

Spicy Shrimp Salad

  • ½ pound shrimp, shelled and deveined
  • 1 Tbs olive oil
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. red pepper flakes (more if greater heat desired)
  • 3 oz. grated parmesan cheese
  • 2 Tbs tomato paste
  • 1 clove garlic, minced
  • 1 Tbs parsley, minced
  • Staples: olive oil, salt, pepper

In a medium saucepan, heat the oil. Cook the shrimp along with salt, black and red pepper. Allow to cool. Mash all the remaining ingredients together with the shrimp, or pulse in a food processor.

 

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