I like to think that placing one of these rich, fried shrimp cakes atop a pile of local organic lettuce and veggies negates all of the less than ideal nutritional components.
Or maybe just have a small one?? But since they're so small you'll probably need two - possibly three. They're delicious!
serves 2-3 for dinner
- 1 1/2 cup chopped veggies (very small) *I used carrots, broccoli and shallots*
- 1 T olive oil + 2 T olive oil
- 1 egg
- 1/2 cup mayo
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 3/4 lb. salad shrimp
- 1 cup panko breadcrumbs
In a small sauté pan, cook the chopped veggies a bit to soften in the 1 T olive oil - about 5 minutes, stirring frequently. In a large mixing bowl, add the egg, mayo, dijon, Worcester, salt and pepper and stir with a whisk to combine. When the veggies are cooked and cooled for a couple of minutes, stir them into the sauce, then add the salad shrimp and combine. Add the panko (or other breadcrumbs) and fold to combine completely. Let your mixture sit for a minute so that the breadcrumbs soften and start to solidly bind the ingredients, then form into 8 small patties with your clean hands. (Yay for messy kitchen hands!) Preheat a large
frying pan over medium-high heat and swirl in the 2 T olive oil. Place your shrimp patties gently in the pan and cook for about 4-5 minutes on each side, until they're crispy brown on both sides. Transfer to a paper towel for a minute or two to absorb any excess oil, then serve over a green salad. We topped our cakes with the buttermilk dill dressing that was in last week's newsletter (I just LOVE it!) and adored every bite. Enjoy!
Buttermilk Dill Dressing Refresher (so you don't have to go looking for it...)
for the dressing
3/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup minced shallot (or sweet onion)
3 T chopped fresh dill
1 T fresh lemon juice
1/2 tsp salt, dash of black pepper
Just throw all the ingredients in a medium bowl and whisk together to combine!