1 pineapple, peeled and chopped
1 English cucumber, chopped
1 cup fresh strawberries, sliced or quartered
2 limes, zested and juiced
1/2 cup cilantro (or parsley), roughly chopped
Pinch of salt and pepper1. Combine all ingredients and toss lightly to distribute the lime juice and zest evenly.
Combine all ingredients and toss lightly to distribute the lime juice and zest evenly.
2. Season with salt and pepper if desired.
3. Serve immediately or keep chilled until ready to serve.
A few years back, my nephew-in-law, chef Jason Wood, shared a recipe with Chuck and I that we loved. Eventually we lost the recipe. On this snowy April day, instead of doing yard work, I took to the kitchen armed with what I remembered about the recipe (not easy after about 8-9 years) and came up with this delicious knock-off.
3/4 pound shrimp, peeled, deveined and finely chopped
2 eggs, lightly beaten 3 ounces cream cheese, softened to room temperature
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Grated zest of 2 limes
1/4 teaspoon cayenne pepper
1-2/3 cups panko-style bread crumbs
1 cup green onions, chopped
1/2 cup fresh cilantro chopped
Oil for frying
Sriracha Hot Chili Sauce (optional)
In a bowl, combine the shrimp, eggs, cream cheese, garlic, salt, pepper and lime zest. Mix in the panko-style bread crumbs, green onions and cilantro.
Line a baking sheet with parchment paper. Form shrimp cakes by firmly packing some of the mixture into a 1/4 cup ice cream scoop (the kind that ejects the ice cream). Turn out the formed shrimp cakes onto the paper-lined baking sheet. Repeat until all mixture is used. Gently press each cake with a spatula to flatten slightly. Cook immediately, or make ahead and refrigerate for up to two hours until ready to use.
Heat a generous amount of vegetable oil in a large pan over medium-high heat. Add the shrimp cakes and cook until golden brown, 2-3 minutes per side. This recipe can be cooked in two batches when using a large skillet (keeping the first batch warm in a 300 degree oven for up to 30 minutes).
Makes 12-14 shrimp cakes. Serve them as either an appetizer with a light drizzle of chili sauce or as a main course for 4. Terrific warmed in the microwave the next morning for breakfast or brunch.