Wednesday

Food | Shrimp Cakes

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I spent the better part of last week lamenting about my boredom with food; the first week of cleansing went well, I was coming up with some amazing food ideas. But in week two, I lost the zest, if you will.

They say that week one is the hardest part of a cleanse; but I think “they” have never done a cleanse for longer than a week. Week two was filled with slip ups- cake, chocolate, chips- and plateaus- I went 3 days with no weight loss. Yes this cleanse is for my health but it’s also in the name of vanity, I will admit that free and clear. So yeah, I wanted to quit; but it’s a journey. And having been overweight as a child, I know that that for me personally, this will be a lifelong journey.

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I went to a movie on Saturday and I had a whole bag of popcorn, not just 15 kernels; and Sunday I woke up feeling like I needed to dig myself out of this cleanse rut. So I thought to myself, what do I want to eat- REALLY want to eat? I initially thought of pasta, but then I thought, I could really go for a crab cake with spicy aioli- why a crab cake? I have no idea. But I set out to make this classically heavy, mayo laden, and creamy dish into something that even we cleansers can enjoy.

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For the dressing, I swapped out the mayo for Greek yogurt. I made homemade ancient grain breadcrumbs from toast and I used egg- not mayo- to bind the cakes together. Although a bit time consuming, because of the shrimp peeling, breadcrumb making, shrimp cake resting- it was the most satisfying meal I’d in had in a week. It was new, it was fresh, and it was cleanse friendly. Just call me Stella, because I’ve got my groove back!

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Shrimp Cakes
16 cooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
2 tablespoons lemon juice
1 tablespoon minced cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Pinch of ground black pepper
4 pieces of flax bread, toasted
1 tbsp canola oil

Dipping Sauce
1 cup Balkan style yogurt
¼ cup minced cilantro
1 tsp hot pepper sauce
½ tsp lemon juice

To make breadcrumbs, toast 4 pieces of bread until really toasted. Cool and then crumble into crumbs. Easy, no? Yes.

In a food processor add 1 cup of breadcrumbs and the rest of the ingredients and pulse until incorporated, but still chunky. Roll into balls and flatten. Refrigerate for 10 minutes. Meanwhile, in a bowl combine the yogurt, cilantro, pepper sauce and lemon juice. Set aside. Heat oil in a non stick skillet on medium high heat. Roll the chilled shrimp cakes in the breadcrumbs and cook for 3 minutes on each side. Serve with a dollop of yogurt sauce.

12 comments:

  1. That first picture made my mouth water. I need to do a vanity cleanse too. I'm positive my summer clothes from last year do not fit now. le sigh.

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  2. I eat my winter feelings too; after mexico and a rather indulgent winter season, I needed to trim down. Not to mention I will be frolicking- again- in the desert in a mere 2 weeks and I would prefer not to see giggle.

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  3. Correction- jiggle. But i suppose some people might giggle at my jiggle.

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  4. Yum! I'd need to swap out the shrimp for canned tuna, though...they're not really in my college budget. :(

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  5. These sound delicious! Good on you for doing the cleanse!

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  6. These would be delicious as tuna cakes; let me know how you fare Katie.

    Thanks Maria, the cleanse has been really good; I feel great and I've uncovered ways to cook healthily and deliciously.

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  7. I still have to make seafood cakes. They are so delicious. I like your pictures.

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  8. Thanks for stopping by Helene! You should definitely make seafood cakes, they are positively delicious!

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  9. Yum! This looks fantastic!!

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  10. Thanks Ash. I find myself reading this post over and over just trying to remember the flavor. I might have to make more!

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  11. Absolutely lovely -- and who says being on a cleanse means you can't eat delicious foods? There are so many great things available in the spring! This is perfectly delicious proof.

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  12. Its true, a cleanse can be fun!

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