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

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

meyer lemon olive oil cake

We had our house inspected by the fire department so we could make it safer during wild fire season, which is now several months of the year in California.  One of the suggestions was to remove several large ornamental grasses from the front yard because embers from a wild fire could start a fire inside the grasses and they were all too close to the house.  The large grasses actually die completely back in the winter and were just starting to leaf out again when we ripped them all out, good-bye 👋   The good news is I don't miss the decorative grasses at all but the other news is the front of our house now looks like my Meyer lemon 🍋  olive oil cake photo, very simple, less is more.  Preparing our surroundings for fire season or even just thinking about fire season sucks but lemon cake will help with that.  This cake is simple and definitely delicious with the lemony glaze, make it before the red flag 🚩 warnings start. Ingredients and Recipe for Meyer Lemon Olive Oil Cake makes a
Post a Comment
Read more

spicy orange chicken with fancy small chopped hot house tomatoes

  My first Chinese cooking classes covered: the extremely important exercise of boning an entire chicken, why we often find too much chopped celery in Chinese food, tips on dating in a Chinese family, and a handful of simple stir fry recipes, like plum chicken with walnuts, to make at home in a wok.  Over the years I've incorporated those first basic concepts I learned in my classes into every stir-fry I make, going rogue on many a recipe.  The final class was a tour of Chinatown in San Francisco and a visit to the Wok Shop to purchase an authentic carbon steel wok with the necessary tools.  I was nine months pregnant and gave birth right before the last class, so I missed my Wok Shop visit and tour.  I've since had a tour visiting many interesting shops in Chinatown in San Francisco.  If you've never visited Chinatown- you're in for a treat-it's fun for shopping and of course- a delicious multi-course Lunch in a Chinese restaurant.  Ok, I know you're dying to k
Post a Comment
Read more