Skip to main content

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.
Labels:

Comments

  1. Rose from Magpies RecipesOctober 9, 2021 at 7:21 AM

    Wow definitely a great idea to use shrimp! will be trying this 😁
    We get good shrimp here but not crab. Hope you are well Patty! Still miss our farmers market visits with Gina ☺️ and the wonderful cookie exchange with all you ladies! Wish could go back in time! Lots of love- Rose

    ReplyDelete

Post a Comment

Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rubbed into the sugar for the cake
Post a Comment
Read more

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s
Post a Comment
Read more

braised romano beans with heirloom tomatoes and purple leaf sweet basil

  Romano beans braised in heirloom tomato sauce, shallots and garlic make an easy summer side dish -excellent served with grilled fish and potato purée.  I know because that's what we had for dinner last Saturday night.  I happily used purple basil from my own herb pots that are now watered with leftover shower water.  We have many more months of drought ahead of us in California and apparently mask wearing when in public, no not in the car. I appreciate our farmers markets more than ever, thank you farmers for romano beans and heirloom tomatoes and also myself for the fresh purple basil. Such a treat to find fresh romano green beans at the farmers market; they hold up to a fairly long, about 20 minute braise and become tender in the tomato broth from the heirloom tomatoes.  🍅 This is one of those simple good veg recipes. Ingredients and Recipe for Romano Beans with Heirloom Tomatoes and Purple Leaf Sweet Basil Serves 2-4 1 pound fresh romano beans, washed and trimmed 2 tablespoon
Post a Comment
Read more