new to me shrimp cakes with dill and scallions

I just now finished reading about a little girl who decided to wear a mask to school in Tennessee and her teacher who told her to remove it because she was having trouble hearing her speak. Talk about lack of freedom. Yes, the freedom to protect yourself in public from a deadly disease by opting to wear a mask.

How long will the children be able to stay in school? How soon will the Covid start circulating? We are all ready to move on but Covid isn't finished with us.

So now I'm thinking shrimp cakes and where have you been all my life? I've enjoyed crab cakes over the years; one of my favorite meals- served with veggies and a salad. Now I have discovered shrimp 🍤 cakes and I'm loving this new to me recipe, a perfect substitute for out of season crab 🦀

Ingredients and Recipe for New to Me Shrimp Cakes with Dill and Scallions
Makes 6 shrimp cakes

3/4 pounds raw shrimp, peeled and deveined

1/2 cup panko

1/3 cup diced red bell pepper

1/4 cup finely minced fresh dill

2 scallions, white and light green parts finely minced

Sea salt and freshly ground black pepper, to taste

2 eggs

1 teaspoon lemon zest

3-4 tablespoons olive oil

Lemon wedges for serving

Chop the shrimp into small pieces and place in a large bowl. Add the panko, red pepper, dill, salt, pepper, eggs and lemon zest. Gently stir to combine.

Form into 6 shrimp cakes.

Heat the olive oil in a large skillet over a medium high heat. Add the shrimp cakes to the hot oil, don't crowd the pan. Cook about 4-5 minutes on each side, until golden brown.

Serve immediately with lemon wedges.

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