Shrimp patties make a light but satisfying meal
For a meal that won't weigh you down, shrimp patties with sesame snow peas is one that will leave you feeling surprisingly satisfied. The shrimp mixture for the patties has an Asian-aisle ingredient you've probably passed often: crisp, mild water chestnuts. You can find fresh ones in Asian markets, but the canned ones do just fine here.
Let the food processor do the work of bringing the patty mixture together; it will firm up a bit more as it chills in the refrigerator. In that short time, you can prep and cook the snow peas. The patties are done quickly in the pan, but they should allow you a minute to two for chopping the scallion, ginger and garlic that goes into a savory dipping sauce.
A note about the seafood: The recipe would be easier still if it called for peeled, deveined shrimp instead of shell-on — and if that's what you're used to buying in the shrimp department, go for it. I prefer the quality of the minimally processed product, and the twofer aspect of using the shells for a seafood stock (just toss them into a zip-top freezer bag until you have enough) makes for full-use, good-kitchen practice.