I know I say this about everything, but these shrimp cakes were amazing. Truly. Amazing. Make them now. Think crab cakes or salmon burgers but made with shrimp. It was an odd thing when I first heard but I could not be happier that I dove in and insisted on giving them a try!
The corn and avocado salsa provides a perfect southwestern, summery flavoring to the shrimp cakes although they are definitely good enough to enjoy plain. And the watermelon gazpacho is an incredibly refreshing addition, leaving you feeling happy and satisfied.
Shrimp Cakes with Corn and Avocado Salsa
Read to make these? Then turn to Cooking Light! As you will see, they have a spicy version but as a person who does not particularly enjoy spicy I left that part out. I did not use hot sauce in the cakes or the poblano pepper in the salsa. Feel free to give it a whirl if you are feeling adventurous and enjoy spicier food than I do, however!
One pound of shrimp made about 8 cakes, serving 3 people. Make sure to buy the correct amount! And while I loved the salsa and enjoyed the combination, the shrimp cakes are definitely flavorful and tasty enough to enjoy plain as well. Have extra salsa at the end? Just eat it with chips!
Watermelon Gazpacho
Ready for one of the most refreshing summer dishes ever? Enjoy it! Mostly you buy a lot of summer ingredients and blend them together. It's so easy!
Not a big fan of gazpacho in general? Do not worry. This one is very different than the traditional tomato soup. The watermelon base makes it much lighter, perfect for a light snack or for when you are looking for the perfect side dish to the burgers you are grilling on your roof. Make sure your basil is fresh and included. While this might not sound like an important ingredient it is essential to gain the proper freshness!
So whip this meal together, grab a cold glass of white wine, and enjoy the summer night.
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