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Spicy Shrimp Cakes with Mash and Sautéed Green Beans

Simple sautéed shrimp are elevated with some classic Mediterranean style spices, herbs, and a touch of heat. Once the shrimp cake base is finished, form about eight ounces into four two-ounce patties.  Dredge the patties in 2 Tbs of organic AP flour mixed with 1 Tbs of Old Bay. Heat a little oil in a pan over medium heat and cook each patty until golden brown and crispy, about 2 minutes each side. Serve with a simple mashed potato and sautéed green beans. For a little international flair, top the shrimp cakes with salsa and guacamole.

There is no reason to avoid these tasty treats. Many people are told top avoid shrimp because of the cholesterol content. However, the concern is based on the idea that the cholesterol in the food we eat affects our blood lipid profile with negative health impacts. That is poppycock.

Spicy Shrimp Cakes


  • ½ pound shrimp, shelled and deveined
  • 1 Tbs olive oil
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. red pepper flakes (more if greater heat desired)
  • 3 oz. grated Parmesan cheese
  • 1/4 cup fresh breadcrumbs
  • 1 egg yolk
  • 2 Tbs tomato paste
  • 1 clove garlic, minced
  • 1 Tbs parsley, minced
  • 1 Tbs olive oil
  • 2 Tbs organic AP flour seasoned with 1 Tbs Old Bay spice


In a medium saute pan, heat the oil. Cook the shrimp along with salt, black and red pepper. Allow to cool. Mash all the remaining ingredients (except AP flour seasoned with Old Bay) together with the shrimp, or pulse in a food processor. Heat the remaining oil in a saute pan. Dredge 2 ounce patties in the seasoned flour and cook patties until GB&D (golden brown and delicious); about 2 minutes per side.



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