Tuesday, June 6, 2017

Shrimp Cakes + 30 Days of Dinner!!

I know, I know. I have been horribly delinquent with the blog for the past month. No one real reason. Just life. I didn't even get around to taking a good photo of my fave recipe for the month. BUT these Shrimp Cakes are so darn good, I have to share them anyways.

Our kids are very good about eating adventurously, but they both balk at cooked seafood. They'll belly up to a raw bar like nobody's business, but serve them cooked fish? You can expect gagging. But they both totally chowed these shrimp cakes. That alone makes them worth the time and effort (this is not a short-cut weeknight din). But I also thought they were really fabulous. And they were equally delicious as a cold leftover the next day. I doubled the recipe when I made it and I was glad!

Shrimp Cakes 
(from SkinnyTaste)

- 1 lb peeled and deveined jump shrimp, tails removed
- 1 cup plus 3 tbsp whole wheat plain panko
- 1/4 cup red onion, finely diced
- 1/4 cup red bell pepper, finely diced
- 1/4 cup celery, finely diced
- 2 tbsp chopped fresh parsley
- 1 tbsp light mayo
- 1 tsp dijon mustard
- 1 large egg
- 2 tbsp fresh lemon juice
- 3/4 tsp Old Bay
- 1/2 tsp garlic powder
- fresh ground black pepper, to taste
- 1/4 tsp kosher salt
- 2 tbsp olive oil
- lemon wedges for serving

1. Pat shrimp dry with a paper towel and place in food processor. Pulse until shrimp are finely chopped. Transfer shrimp to a medium bowl and add 3 tbsp of panko, red onion, red pepper, celery, parsley, mayo, mustard, egg, lemon juice, Old Bay, garlic powder, and pepper. Mix gently.
2. On a small plate, combine 1 cup panko with 1/4 tsp of salt and pepper. Using a 1/3 cup measuring cup, scoop shrimp mixture and using your hands, form mixture into a 1-inch patty. Place patty on the plate with panko and evenly coat with panko mixture. With a large spatula, carefully transfer shrimp cake to a plate. Repeat with remaining mixture. You should end up with 8 patties.
3. In a large skillet over medium-high heat, add 1 tbsp of oil. When oil is hot, add 4 patties, evenly spacing them apart. Cook for 3 minutes, carefully flip with the spatula and cook an additional 2-3 minutes. Place cooked cakes on a plate, add remaining tbsp of oil and repeat the process. Serve with sprinkled parsley and lemon wedges.

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Day 1 (T) -- dinner out 
Day 2 (W) -- Chicken Breast Sauteed in Sweet Red Onion + Lemon (I always leave the sugar out)
Day 3 (Th) -- leftovers 
Day 4 (F) -- dinner out 
Day 5 (Sat) -- dinner out 
Day 6 (Sun) -- Vampire Steak, Cauliflower and Carrot Puree, roasted potatoes 

Day 8 (T) -- brinner 
Day 9 (W) -- Slow Cooker Crispy Chicken Carnitas 
Day 10 (Th) -- Slow Cooked Briskey and Onions, Easy Paleo Roasted Carrots, Chunky Mashed Potatoes with Buttermilk and Chives 
Day 11 (F) -- dinner out 
Day 12 (Sat) -- dinner out 
Day 13 (Sun) -- Back Pocket Bolognese, spaghetti squash 

Day 14 (M) -- Peppercorn-Crusted Tenderloin with Gremolata, Shaved Brussels Sprouts Sautee (my new fave way to cook BS!), baked sweet potatoes 
Day 15 (T) -- Shrimp Cakes, roasted cauliflower 
Day 16 (W) -- leftovers/brinner 
Day 17 (Th) -- Grilled Chicken Tacos, brown rice, salad
Day 18 (F) -- dinner out 
Day 19 (Sat) -- dinner out 
Day 20 (Sun) -- dinner out 

Day 21 (M) -- Honey Mustard Chicken Chopped Salad (EVERYONE LOVED!!!)
Day 22 (T) -- Greek Style Cheeseburgers, sweet potato french fries 
Day 23 (W) -- Slow Cooker Barbacoa Beef Tacos with Picked Onions and Pineapple Pico 
Day 24 (Th) -- in NJ
Day 25 (F) -- in NJ 
Day 26 (Sat) -- in NJ 
Day 27 (Sun) -- in NJ 

Day 28 (M) -- brinner 
Day 29 (T) -- dinner out 
Day 30 (W) -- Chicken Fajitas 

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