Well, good news, we made it past Monday! :D That’s always a plus, right?!
I don’t know about you, but I am REALLY OCD about certain things.
Like the other day I was ironing a bunch of Craig’s shirts for work. We used to get them dry cleaned, but it just seemed like a waste of money & they always came back with something wrong. So I told him that I would just do it..rather than waste money on a job poorly done. Whenever I iron, I kind of take a long time. I just let the shirts pile up that need to be ironed during the week, and then just do a bunch of them at once.
When I was ironing the other day Craig happened to look over & say, ‘H, you really don’t have to spend that much time on each shirt.’ That’s when I realized…I am SO OCD about not having ONE wrinkle in his shirts. It bugs me & I will keep ironing until there are no more wrinkles. I would have to say I spend at least 15 minutes per shirt… I know, it’s a bit ridiculous!
One big pet peeve I have is a dirty kitchen. Nothing grosses me out more. It’s because that is where food is prepared & I don’t want to have any kind of funky stuff in my food.
My closet can be filty & messy, but I do NOT want a dirty kitchen!
One thing that I started being a bit OCD is crab meat. This all started because of meeting Craig. I never ever cared what kind of crab meat I had until I went to Maryland & had the REAL stuff!
Well one thing that is hard to find in Florida is REAL Maryland crab…unless I want to pay an arm & a leg. And by ‘an arm & a leg’ I mean about $18- $22 for like 4 ounces of crab meat. OH YES, you read that right- $18- $22 for FOUR ounces. YIKES! That would really put a hurting on the ol’ bank account.
The thing that kind of sucks is that I love crab cakes. Like really love them. Like they would be in my top 10..maybe even 5 foods. With Kraft Mac & cheese being number one….always has been & always will be…oh yes, I have very rare taste. ;) The only thing is, like I said, it is really hard to find good crab here without paying a FORTUNE.
So….I needed to find a substitute for my beloved crab cakes. Enter SHRIMP cakes!
(slightly adapted from Can You Stay for Dinner)
(serves 2, making 2-3 thick patties)
•1/2 lb raw shrimp, finely chopped
•1/3 cup panko bread crumbs
•1/2 cup cooked rice (I just used the kind that you can microwave in the bag- Uncle Ben’s, for example)
•2 teaspoons minced garlic
•1 tablespoon dried chives
•1/4 teaspoon salt
•1/4 teaspoon pepper
•2 teaspoons hot chili sauce (recommended: Sriracha)
•1 tablespoon fresh lemon juice
•1 egg, lightly beaten
•1/2 tablespoon Old Bay Seasoning
Combine all ingredients in a large bowl and mix well with your hands. Refrigerate the mixture for 30 minutes to allow all flavors to marry. Preheat the oven to 400° F. Form two (or three if two seems too big) even patties from the mixture. Sprinkle each with a dash more Old Bay seasoning.
Place them on a lightly greased baking pan.
These cakes were a HOMERUN! Craig & I both kept commenting during our whole dinner how MUCH we were enjoying them. The thing that we both liked was how well they stayed together. Sometimes crab cakes will fall apart so easily, but these stayed together nicely. They also had a really nice consistency & they did not need any dipping sauce or topping. Their flavor was spot on! Oh, and I feel like Old Bay should be mandatory on any seafood dish. ;)
Along with the shrimp cakes I made some buffalo shrimp egg rolls. These were based on a recipe for Buffalo Chicken Rolls from Andie at ‘Can You Stay for Dinner.’ But I decided to use shrimp instead of chicken.
Buffalo Shrimp Egg Rolls
(adapted from Can You Stay for Dinner)
6 egg roll wrappers (roughly 4 square inches)
1 cup raw shrimp
1/3 cup Frank’s Red Hot Sauce + additional for serving
1/2 cup reduced fat crumbled blue cheese
1 cup cole slaw
Small bowl of water
Nonstick cooking spray
Light Ranch dressing, for serving
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir shrimp and hot sauce until well coated, using more or less sauce depending on your spice preference. The shrimp should be moist with sauce.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.
Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.
Quite a seafood feast, if I do say so myself!
Anyways, I’m off to get ready for work!
But, before I go, I have some questions for you:
1. What is your favorite kind of seafood?
2. Have you ever had Maryland crab? (don’t you think it’s the best ever?! ;) )
3. Are you ‘OCD’ about anything?