A week of eating tons of guacamole in Zihuatanejo, Mexico last week made it necessary to cook something relatively healthy tonight. These shrimp cakes were very good. although Larry thought I could make them more spicy. I didn’t toast the curry powder since I make my own by toasting and then grinding my own curry spices.
Larry wanted some sort of lemon cake tonight to go with the strawberries we picked up at the farmer’s market this morning. I didn’t really feel like doing any heavy baking, so I made up some of my very favorite packaged scones from Moreish Treats. The Blueberry Coffeebreak flavor are our favorite so far (we’re slowly working our way through the different flavors), but the lemon are definitely a close second. I added some fresh lemon zest to the mix before I added the cream.

• Coconut Curry Shrimp Cakes with Papaya-Lime Sauce (Cooking Light, May 2004, p. 170)
• Fresh Strawberries with Moreish Treats Currantly Seeking Lemons™ Scones