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8.27.2012

Shrimp and White Bean Cakes with Roasted Garlic Sauce

I'm back!


But please don't let my exclamation point fool you...I'm not all that thrilled about it.

So let's chat, wanna?  We've been like strangers lately!  I'll start.

As this day goes on, I've made a mental (and now physical) list of things that sort of stink on a Monday after a week at the beach.  Want to hear about it?

1) A torrential downpour while walking across the parking lot into my office building at 8am.  This especially stinks since I chose to remove my umbrella from the car last week in order to pack that additional Vera Bradley duffel of shoes/hair products and that milk crate of gin and vodka.  What are you saying, God?

2) 404 emails.  To all you really important people out there, this may be just a drop in your daily bucket.  To me, this is a bit much, people.  A bit much.

3) 4:30pm hot tea hour.  Alone in my cubicle.  With no promise of a buzz in the immediate future.

4) The end of August.  I had a feeling the end of August would come, but somehow I'm still unprepared.  As you can see, the light is getting lower earlier which means photographing dinner at 6pm just won't cut it anymore. 

Sigh.

My vacation was filled with a tremendous amount of beautiful things, like flowers, margaritas, casual dock-side seafood, ice cream parlors, sunsets, and gin and tonics. 








And I'm relaxed, can you tell?  This is me.  Relaxed even after 404 emails.  Crazy talk.

Tonight's dinner is brought to you by my overwhelming desire to keep vacation alive a bit longer.  To indulge in a little seafood and cold white wine action one more time.  Harmless, right?  Yes.  Especially when the recipe is healthy and delicious.

Here's the idea:  roast a whole head of garlic in the oven for an hour until your kitchen smells dinner at the Corleone's.  Meanwhile, pulse around some fresh shrimp and white beans in your food processor to make a paste, shape the paste into little cakes, and broil those babies up to crispy brown perfection.  Serve with your roasted garlic sauce, and pair with a crisp salad, sweet summer corn, and chilly white wine.

And I highly recommend enjoying these shrimp cakes with roasted garlic sauce out on the back deck with a dining partner.  Where there's wind and someone else's breath to make fun of.

Don't let the icky blue light in these dinner photos fool you.  These were soooooo good.  And if you find yourself so overcome with delight after sampling these shrimp cakes that you feel compelled to email me about it....well, don't.  I'll crack, I swear.

JK, I love email!  And you!  So make me hear about it!


Shrimp and White Bean Cakes
with
Roasted Garlic Sauce
Adapted from Cooking Light Magazine
Yields 4 servings

Ingredients:
1 whole garlic head
1 tbs + 1 tsp extra virgin olive oil, divided
1/2 c plain, fat-free Greek yogurt
1 tsp fresh lime juice
Salt/pepper
1/2 lb uncooked peeled and deveined shrimp, divided
1 15-oz can cannellini beans, rinsed and drained, divided
1/2 c cooked barley

Preparation:
Preheat oven to 375 degrees F.  Remove the white, papery skin from the garlic head, but don't peel or separate the cloves.  Drizzle 1 tsp of the oil over the garlic, and wrap tightly in foil.


Bake for 1 hour, then let cool for 10 minutes.  Separate the cloves, squeeze into a small bowl to extract the pulp, and mash with the back of a spoon.  Stir in the yogurt, lime juice, and salt/pepper.  Set the sauce aside.
Place 3 shrimp and 2/3 c of the beans in a food processor, and pulse until blended but not pureed.  Add the remaining shrimp, remaining beans, barley, cilantro, and salt/pepper.  Pulse until coursely chopped.


Fill a 1/4 c dry measuring cup with the shrimp mixture.  Invert onto a baking sheet lined with aluminum foil and coated with cooking spray, and gently pat into a 2 1/2-inch-wide patty.  Repeat procedure with the remaining shrimp mixture, forming 8-9 cakes.  Refrigerate for 20 minutes.

Preheat the broiler to high.  Spray the tops of the shrimp cakes with cooking spray, and broil for 5 minutes or until browned.  Carefully turn the cakes over, and spray again with cooking spray.  Broil an additional 5 minutes or until browned.

Spoon the sauce over the cakes to serve.



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