One of my favorite chefs of all time is Jacques Pepin….the other rainy morning (one of our many this winter) I was ensconced in bed, surrounded by the pups watching old school cooking shows. Jacques Pepin was doing a show on fish and prepared this wonderful looking shrimp patty. Amy decided to try her hand at it. Now that she’s working for a living she needs quick and tasty meals that don’t break the budget. This one was born to please….
- 1 pound shelled and deveined shrimp
- 1 small bunch of chives, chopped apx 2 T
- 1 clove garlic chopped
- 1 T olive oil
- 1 t Sous Salt Sun Dried Tomato or Sous Salt Porcini (actually any of them would be great)
- Pepper to taste
- 2 c arugula
- spicy aioli for dressing
- lemon juice
Cut the shrimp in half. Place the tail ends in the food processor with the clove of garlic and a squeeze of lemon juice (just a touch maybe a teaspoon). Pulse a couple of times to form a paste. Then mix this paste with the top ends of the shrimp you cut, Sous Salt and Pepper (you could also add red pepper flakes if you would like a bit of a kick). Wet your hands and gently make two patties. Place these in a heated skillet that you’ve added 1 T of olive oil to. Brown them on both sides apx 2 mins a side. They’ll be done when the patties are firm to the touch and the golden brown color Amy gave to the shrimp in the photo. Plate with the arugula and spicy aioli.