Shrimp Cakes with Creamy Lemon-Herb Sauce

Crab cakes, salmon cakes, any kind of fish cakes—all good. But don’t leave shrimp off the table. Literally. Coarsely chopped shrimp combined with a couple binding ingredients (panko and egg yolk) and brightened with a little lemon zest and Dijon mustard are all it takes to produce sweet, beautiful, little cakes that cook up golden brown and taste just as good as they look.

But they still need a bit of dressing. I think a creamy, fresh lemon-and-herb-spiked sauce is just the thing to complement the briny shrimp. Mmmm.  

Makes 6 cakes

Ingredients

For the Sauce

• 2 tbsp low-fat mayonnaise
• 1 tbsp sour cream
• 2 tsp finely chopped dill weed
• 1 tsp finely chopped flat-leaf parsley
• 1 tsp fresh lemon juice
• 1/2 tsp finely chopped lemon zest
• sea salt
• freshly ground black pepper 

For the Shrimp Cakes

• 3/4 lb peeled, deveined medium shrimp, chopped
• 1/3 cup panko (or other fine, dry breadcrumbs)
• 1 scallion, finely chopped
• 1 large egg yolk, whisked
• 1/2 tsp finely chopped lemon zest
• 1/2 tsp Dijon mustard
• sea salt
• freshly ground black pepper
• 3 tbsp olive oil

Chopped Shrimp

Preparation

For the Sauce

• Whisk the first 6 ingredients (through lemon zest) in a small bowl and season with salt and pepper. Cover and refrigerate 30 minutes.

Sauce Ready to Combine

Creamy Lemon-Herb Sauce

For the Shrimp Cakes

1. Combine the shrimp and next 5 ingredients (through mustard) in a bowl and season with salt and pepper. Form the mixture into 6 1-inch-thick cakes.
2. Heat a large, nonstick skillet over medium-high heat and add the olive oil, swirling to coat the entire bottom of the pan.
3. Cook the cakes until golden brown on the bottom, 3-4 minutes. Turn and cook the other side until golden brown and just cooked through, about 3 minutes longer.

Ready to Mix

Mixture Divided into 6 Portions

Formed Shrimp Cakes

Cakes Beginning to Cook

After Turning

Plate the cakes and serve with lemon-herb sauce on the side.

Shrimp Cakes with Creamy Lemon-Herb Sauce

Strawberry-Jam-Glazed Pork Tenderloin

Juicy pan-roasted pork tenderloin with a sweet and sticky glaze is one of those simple dishes that looks much more complex on the dinner table. And that’s ok—you’re the cook. You know how easy it was. Your guests will simply know how delicious it is.

I love using whatever jams or fruit preserves I have in the fridge to make tasty sauces and glazes for roasted or grilled meats. This time, it was strawberry jam, but you could sub in peach jam or apricot preserves for other great finishes.

Serves 4

Ingredients

• 1-1/4-lb pork tenderloin, trimmed
• 1 tbsp olive oil
• sea salt
• freshly ground black pepper
• 2 tsp unsalted butter
• 1 tbsp finely chopped shallot
• 1/4 cup strawberry jam
• 1 tbsp honey
• 1 tbsp white balsamic vinegar
• 1 tsp finely chopped rosemary

Preparation

1. Preheat the oven to 400° F.
2. Heat a large, cast-iron (or other ovenproof) skillet over medium heat and add the olive oil, swirling to coat. Season the pork tenderloin with salt and pepper and sear, turning until browned on all sides, 8-9 minutes total.
3. Place the skillet in the oven and roast until just cooked through but still pink in the middle, 16-18 minutes, depending on size.
4. Meanwhile, heat a small, nonstick saucepan or skillet over medium-low heat and add the butter.
5. When the butter is foamy, add the shallot and cook, stirring frequently, 2 minutes. Add the jam, honey, and vinegar and cook, stirring frequently, until slightly thickened, 6-7 minutes. Remove from the heat and stir in the rosemary. Season with salt and pepper.
6. About 5 minutes before the tenderloin is done, brush with half the glaze and continue roasting. Transfer to a cutting board and let rest 5 minutes.

Beginning to Sear

After Turning

Glaze Beginning to Cook

Roasted Tenderloin

Brush with the remaining glaze, cut into 12 slices, and serve.

Strawberry-Jam-Glazed Pork Tenderloin

Chicken Taco Salads with Tomatillo Salsa

Turn taco night into a lighter, tastier—even more healthful—dinner with lean chicken breast, a zesty fresh salsa, plenty of nutritious veggies, and crunchy baked tortilla strips instead of taco shells.

The salsa verde in this recipe is so simple and so good—easy too. Combine the ingredients in a bowl (or food processor) and give the salsa about 20 minutes to rest and blend flavors. As much as I like fresh tomato-based salsas, sometimes the all-green variety adds just the right bright, floral freshness to whatever it’s paired with.

Note: If you like a thick, chunky salsa, simply chop the ingredients and combine them in a bowl. For a thinner, juicier dish, place the ingredients in a food processor and pulse to your desired consistency.

Serves 4

Ingredients

For the Salsa

• 8 tomatillos, husked and chopped
• 3 scallions, thinly sliced crosswise
• 2 small jalapenos, thinly sliced crosswise (seeded for less heat) 
• 1 garlic clove, finely chopped
• 1/4 cup chopped cilantro
• 1 tbsp fresh lime juice
• sea salt 

Salsa Verde Ingredients

For the Tacos

• 4 5-inch flour tortillas, cut into thin 1-inch strips
• sea salt
• 2 tbsp olive oil
• 1/2 cup chopped red bell pepper
• 1 garlic clove, finely chopped
• 3/4 lb boneless, skinless chicken breast, cooked and shredded (about 2-1/2 cups)
• 3/4 cup canned black beans, drained and rinsed
• 3/4 cup canned whole-kernel sweet corn, drained and rinsed
• 1 chipotle pepper in adobo sauce, finely chopped
• 1/2 cup chicken broth
• freshly ground black pepper
• 6 cups chopped escarole (or romaine lettuce)
• plain Greek yogurt and coarsely shredded Mexican cheese blend, for serving (optional)

Drained, Rinsed Bean and Corn

Preparation

For the Salsa

1. Combine the first 6 ingredients (through lime juice) in a medium bowl and season with salt. Set aside for 20 minutes. (Alternatively, pulse the ingredients in a food processor for a thinner salsa.)

Chopped Salsa Ingredients

Salsa Verde

For the Tacos

1. Preheat the oven to 375° F.
2. Line a baking sheet with parchment paper and spread the tortilla strips on it. Bake until golden and beginning to crisp, 5-6 minutes. Sprinkle lightly with salt and transfer to a bowl or plate.
3. Heat a large skillet over medium heat and add the olive oil. Add the bell pepper and garlic and cook until softened, 2-3 minutes.
4. Add the cooked chicken, beans, corn, chipotle pepper, and broth and season with salt and pepper. Cook, stirring to combine, 5-6 minutes. Remove from the heat and let cool 10 minutes. (The liquid will be absorbed while cooling.)

Tortilla Strips Ready to Bake

Baked Tortilla Strips

Pepper and Garlic

Chicken Mixture

To serve, divide the greens among 4 shallow bowls. Top with the salsa, chicken mixture, and tortilla chips. Spoon a dollop of yogurt on each and sprinkle with cheese, if desired.

Chicken Taco Salads with Tomatillo Salsa

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