In the kitchen with Phlip -- Shrimp Cakes!
This is a concept that I have
ATTEMPTED three times before finding success with it. I would say “with varying degrees of success,”
but I would hardly refer to anything that even I left the situation saying “it
was good, but not like earth-shattering or anything…” myself as a success.
It turns out quite simply that I was overthinking it.
It turns out quite simply that I was overthinking it.
Inspired by the mountain of
leftovers back at Christmas – and a meatball recipe I'd devised ONLY for the
holidays but have been demanded to revisit – I realized that this would be
DEAD-ass simple.
You will
need…
2 bags of
peeled, deveined, tail-off RAW shrimp:
(did y’all
notice that bags of shrimp are now coming in 12oz instead of a pound these
days?)
You WILL need to use raw, because already-cooked shrimp will be too tough when you finish.
1 box of
Stovetop Stuffing:
(I preferred
the Savory Herbs one, but you can use whichever you choose)
1 medium-sized
yellow onion:
Seasonings
to your taste, minced garlic, ⅔-cup chicken stock, ¼ cup of milled flax seed (or bread crumbs, crumbled crackers or any combination of the three) and 3 eggs (none of these items pictured)
Now it is
time to cook, and it will be TERRIBLY simple…
Start with cutting the shrimp in half and diced the onion:
Making it all come together is as simple as “everyone in the pool.” and then mix it all up until it starts to thicken:
Go ahead and put your oven on 375° while you’re mixing everything together. Now break out your handy dandy MUFFIN PAN and some cupcake liners (ease of cleanup, thank me later):
Set the cups into the pan and spray them with a shot of cooking spray (ease-of-release, again thank me later). Spoon the shrimp/stuffing mixture into the cups:
Now, put them into the oven until cooked through – about 40-45 minutes...
CUTE BABY BATHTIME!!!!
All games aside, here is the final product:
(sorry, I cut the onion yesterday morning and didn't photograph it when doing so)
Making it all come together is as simple as “everyone in the pool.” and then mix it all up until it starts to thicken:
(look, I KNOW it's not pretty right now, but gimme a few minutes!)
Go ahead and put your oven on 375° while you’re mixing everything together. Now break out your handy dandy MUFFIN PAN and some cupcake liners (ease of cleanup, thank me later):
Set the cups into the pan and spray them with a shot of cooking spray (ease-of-release, again thank me later). Spoon the shrimp/stuffing mixture into the cups:
Now, put them into the oven until cooked through – about 40-45 minutes...
CUTE BABY BATHTIME!!!!
All games aside, here is the final product:
Expect turnout to be about 17 of them.
ENJOY!
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