Shrimp Cakes

After a very long hiatus, I’m back! The past year has been a whirlwind of major life events – I got engaged and am currently planning the wedding, my fiancé got sworn in as a police officer, I got a major breast reduction and bought a house – PHEW! While my fiancé was training (for about three and a half months), I discovered meal subscription boxes, which are now one of my favorite things. Blue Apron, Plated, PeachDish, HelloFresh, HomeChef – they’re all the great in their own way and I should probably do a comprehensive review of them all. Even though they’re awesome, they have definitely cut down on my creativity in the kitchen since I’m not developing my own recipes nearly as often as I did previously. However, I by no means rely on these for every meal and am still regularly coming up with yummy things to eat.

These delicious little cakes came to be because my fiancé used the ground turkey I needed for one of my Blue Apron meals to make chili and I didn’t feel like making any of the meals I had. While wondering what to make and craving crab cakes, I remembered the shrimp waiting to be used and decided to try making shrimp cakes. With a rough recollection of a past-used crab cake recipe, this is what I came up with. Most crab cake and probably shrimp cake recipes use mayonnaise; I chose to try using Greek yogurt here and had great results with texture and flavor. I served with a whole grain mustard and Greek yogurt sauce over a bed of spinach and alongside lightly roasted red potatoes. Mm mmm.

Shrimp Cakes 1Shrimp Cakes 2

Shrimp Cakes

12 oz shrimp (feel free to use any leftover precooked shrimp as well)
1/3 c Italian breadcrumbs, plus extra for coating
1/4 c all purpose flour, plus extra for coating
1 large egg, lightly beaten
2 1/2 T plain Greek yogurt
1 t chopped jalepeno, seeds removed, optional
1 1/2 t garlic powder

Begin heating a small saucepan of water to medium-high heat. Before water has heated, add shrimp and cook until just pink. Drain, peel, dry with a paper towel and chop.

While shrimp is cooking, add all other ingredients to a medium bowl. Stir in cooked, chopped shrimp until evenly distributed. Form mixture into four evenly divided cakes.

Combine equal quantities of additional breacrumbs and flour and lightly bread cakes.

In a nonstick pan, heat 3 T of olive oil over medium-high heat. Cook cakes for 3-4 minutes on each side or until golden brown.

Serve with sauce of your choosing.

Shrimp Cakes 3

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Chilled Cucumber Soup

I’m a huge fan of just about any cold soup. Vichyssoise speaks to my soul and any sort of gazpacho is a regular summer craving of mine. With an excess of cucumber in my refrigerator, kindly given to me by Caleb’s mother from their garden, I couldn’t think of a better way utilize the cukes than a summer soup. I’ve been eating a variety of cucumber salads since spring and thought I should change it up. There are so many cool cucumber soup recipes floating around and while they’re all similar, they tend to differ slightly when it comes to flavor and quantity used. After reading over twenty recipes I whipped this up. Like most things I come up with, this is easily altered to suit individual taste; simply add, omit, increase or decrease desired herbs and you’ll have a new concoction. My end result is well balanced and somewhat on the Thai side of the flavor spectrum.

Chilled Cucumber Soup
5-6 cucumbers, peeled and chopped
2 small banana peppers, seeds removed and thinly sliced
2 c plain Greek yogurt
1 T lemongrass paste
1 T basil
1 T dill
1 T mint
Ingredients

  • In blender or food processor combine half of cucumbers, half of yogurt and 1 pepper. Pulse on high until well combined.
  • Add in herbs. Combine.
  • Add remaining cucumbers, yogurt and pepper.  Pulse until thoroughly blended.
  • Chill for at least two hours or until cool.
  • I chose to serve with a spoonful of coconut milk and chopped canary melon.Served