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.
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.