A couple weeks ago my dad bought us a big bag of frozen cooked shrimp. He can’t have shellfish, so I think it was his attempt to live vicariously through our shrimp eating ways. Since the shrimp was already cooked, I wasn’t sure what to do without making them rubbery. I’m kinda a shrimp snob from being spoiled in many a Destin vacations. I absolutely LOVE crab cakes (but I’m a snob about them too, a decent crab cake without too much “filler” in St. Louis is hard to come by), so I decided to make shrimp cakes. I used Cooking Light’s recipe for Spicy Shrimp Cakes (sans the salsa) and put them over mixed greens with a lime vinaigrette. I made 2 batches and froze one for later, so glad I did because I’m already craving them.
By the way, they went quite well with Bethenny Frankel’s Skinnygirl Margaritas. Trent makes them perfectly and I drink them perfectly.
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