I made a simple meal for Paula and I tonight. It was a recipe called Zucchini and Shrimp Cakes that I found in the May issue of Cooking Light. The recipe only calls for a small amount of shrimp but combined with the zucchini, the flavor comes through quite well. The recipe also calls for making a simple snap pea relish to brighten up the dish. If you want to try it, here, is what you will need:
- 1 cup chopped sugar snap peas
- 1/4 cup diced Vidalia or other sweet onion
- 3 tablespoons olive oil
- 1 1/2 teaspoons red wine vinegar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 medium zucchini, trimmed (about 1 lb.)
- 1 cup panko (Japanese breadcrumbs)
- 4-6 ounces large fresh shrimp, peeled, deveined, and finely chopped
- 1 large egg, lightly beaten
Combine the snap peas, onion, 1 tablespoon oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon of the pepper in a bowl. Let stand 10 minutes.
Shred the zucchini on the large holes of a box grater. Place the shredded zucchini on a clean kitchen towel and squeeze well to remove excess liquid. Combine the zucchini, 1/4 teaspoon salt, 1/4 teaspoon pepper, panko, shrimp, and egg in a bowl.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Spoon 1/4 cup zucchini mixture loosely into a dry measuring cup. Add the mixture to pan and flatten slightly. Repeat procedure to form 8 cakes. Cook 3 minutes on each side or until golden brown. Serve cakes with the snap pea mixture.
We had some fresh beets in the refrigerator so I cut them up and roasted them as our vegetable. This was not difficult to do and it added some extra color to the meal.