Time to Cook - Thursday

Cooking is not my thing. 
Let me repeat. 
Cooking is NOT my thing. 

I somehow missed out on all the mandatory kitchen lessons when I was growing up.  When I married, I only knew how to bake chocolate chip cookies. I mean, I could try other things, but no promises.  When I met this boy who loved to cook, I traded deals with him. I'd do all the laundry if he'd do all the cooking. I'd even wash a dish or two occasionally. It seemed like a match made in heaven. I started doing laundry. And somehow, all that cooking never really happened. 

In the last couple weeks, I've felt inspired to be more. I should have known this would only bring trouble. Anyway, I collected about a dozen new recipes and for nearly two weeks, we had a new meal every single day. My fridge was overflowing with left overs. 

Imagine my excitement when I made a shrimp recipe that my husband loudly proclaimed, over and over, and over again, that it was "definitely the best thing you've ever made". He then proceeded to call his dad and bonus mom and invite them to dinner so I could make this beautiful meal. Have I mentioned that bonus mom is one of those talented cooks who can just make stuff up and it tastes great? I can call her and tell her I'm missing twelve of the necessary fourteen ingredients and she'll invent, spontaneously, a new perfect recipe that amazes everyone. Sometimes I really want to hate her. But she's such a good cook...and often I get to eat with her...so I can't hate her. 

Anyway, tonight is the night I attempt to remake the "best meal ever" -- Shrimp Fritters. 


  • 1  lb. peeled and deveined cooked shrimp, tails removed (I buy the big bag at Sam's Club)
  • 1  egg
  • 6  green onions, thinly sliced
  • 1/4  cup all-purpose flour
  • 3  tsp. seafood seasoning blend
  • 1  lime
  • 1/3  cup mayonnaise or salad dressing
  • 1  Tbsp. honey
  • 1  head romaine, sliced crosswise ( I already had some mixed greens, so this is what I used instead)


1. Coarsely chop shrimp. In bowl beat egg. Add shrimp, two-thirds of the onions, the flour, and 2 teaspoons seasoning.

2. In large skillet heat 1/4 cup cooking oil over medium-high heat. In 1/3-cup portions, carefully drop about half the shrimp mixture in hot oil; slightly flatten with spatula. Cook for 3 minutes on each side or until golden and heated through. Transfer to paper towels; cover and keep warm. Cook remaining shrimp mixture.

3. Shred 2 teaspoons peel from lime. Cut lime in half. Juice half into bowl. Stir in peel, mayonnaise, remaining seasoning, and honey. Cut remaining lime half in wedges. Serve fritters with romaine, mayonnaise mixture, and lime wedges. Makes 4 servings. (Unless you are my husband, in which case, there was only enough for the two of us. No leftovers. Have I mentioned he's one of those guys who eats whatever he wants and still has a rockin' body? It's disgusting. But I love him.) 

And for dessert, my famous candy bar brownies. I'll give you a hint about their secret ingredients --- candy. More on that later. And if you try this, please comment about how tasty it was! 


  1. Yay for you! We all need at least one fail-safe recipe to impress guests. For me, it's salmon with a tomato topping. For you, shrimp fritters!

  2. On which Tuesday did you say you were making this again? I'll be sure to show up.


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