Vegetable-Shrimp Cakes

There are a few things I'm always on a quest to perfect. Gazpacho, Seafood Bisque, Salsa, my version of a Classic Chicken Soup, A Perfect Veggie Burger, and something akin to a Crab Cake. My mother-in-law made exquisite crab salad from canned crab meat, but the idea of canned crab bothers me somehow.  I have langostino in the freezer. If I don't make that into another bisque, I might try them in this recipe with Cajun seasonings.

I was craving shrimp the other day. I have a couple packages unopened, but I found an open bag of Argentinian shrimp that I had used in a previous Shrimp Scampi. I decided it would be a perfect way to work on the 'cake' idea.  These turned out really well!

6oz. finely chopped frozen shrimp

some finely chopped onion, garlic,

 ~ red pepper and mushrooms

a big handful fresh spinach—finely sliced

Italian seasoning, dill, salt, black and red pepper

1-2 eggs

1c Italian Panko breadcrumbs

a little half and half

Mix all the chopped ingredients and the rest of this group in big bowl. When the consistency is right, you may need to add an egg or a little more Panko, it should hold together well, like meatballs or a meatloaf ready to bake. Heat your frying pan and add 2T hearty, dark EVOO. Fry-sizzle a few minutes over medium-high heat, until browned nicely on each side. Transfer to a brown paper bag when done to absorb the excess oil.

Serve with your favorite sides. When cool, these can be packaged into serving portions and frozen. This made 10 patties = 5 nice servings. They turned out well - lots of flavor and crispiness. . .Lin