Tuesday: Broiled Shrimp and Sauteed Squash Patties

The squash patties (grated squash with onion and parsley, held together with egg and bread crumbs, then dredged in breadcrumbs), recipe from Bittman, used up yet another CSA summer squash and were really good.

The shrimp, adapted from the "My Shrimp" recipe in Bittman, went like this for two big servings:

3/4 pound peeled, deveined shrimp (20-30 count), rinsed and patted dry
2 big cloves garlic, julienned
1/2 tsp freshly ground cumin
1 tsp sweet paprika
1/2 tsp pimenton
olive oil
parsley, finely chopped

Add enough olive oil to generously cover the bottom to a 12" oven-safe pan. Place over low heat and add the garlic. Cover and let cook for 5-10 minutes (low heat) until it smells really good. Add the other ingredients and mix well. Place under the broiler until the shrimp are done, 5-10 minutes.
Transfer the shrimp to plates, spoon some of the beautiful red oil over the top, and garnish with parsley.

This was mighty good. The only problem was that we didn't have any crusty bread to soak up the oil -- my multigrain bread, though tasty, just isn't right for that task.