I have added to the list of big Crossfit boo boo’s. If you follow me on Instagram (multiplydelicious) than you might have seen the lovely photo I posted of my newly marked shin. I will spare you by not posting it on here because if I did you won’t have much of an appetite for these shrimp cakes. So I will tell you about it so you can envision it. I will even give you the play by play. Yesterday I decided to get up early and head to an earlier class than my normal time slot. I like to think this accident came about by my lack of sleep, but no it would be bad of me to make that excuse. We proceeded with our crazy warm-up lead by our awesome coach of the morning Kris then headed into some turkish get-ups and then into practicing our hand-stand push-ups (I seriously hate those). Morning was off to a good start, I was sweating and life was good. Then we set-up for our WOD of the day, those of you who aren’t familiar with crossfit that is the “workout of the day”. The work out was this:
30 box jumps (girl’s 24″)
30 cal row
30 kettle bell swings (girl’s 35 pound kettle bell)
20 box jumps
20 cal row
20 kettle bell swings
10 box jumps
10 cal row
10 kettle bell swings
Looking at the board I knew RX was what I could and needed to do. All was set up and I was on 27 of my first 30 box jumps when the 24″ box got me!! And he got me good! I have used the 24″ box on many occasions but a short shift of my attention and he had me. I felt my shin scrape the side of the box and I thought to myself….”that freakin hurt”. But being the only girl in the 6am class I didn’t want to give in to the tough guys in my class. I took a deep breath and kept on jumping and continued until 11:59 when I completed the workout. Feeling good that I only finished behind one other guy in my class. I then realized the pain that was coming from my shin. I lifted up my pants to find a beauty of a bloody scrape that took up most of my upper shin. Crap that hurt! Still does, damn wooden box! Ahhhh, thank goodness it’s cold and we don’t live in Florida anymore. I can cover it with pants and just pretend it never happened. Ha! Lesson learned, pay attention and don’t take your eyes off that 24″ box ever again. The box may have won this time but I plan to win next!
Did I totally bore you? Maybe I should have shown you the picture? I promise I’m doing you a favor by not! For all you non-crossfitting peeps out there I hope I didn’t scare you completely from the sport. Oh! Fun news in my little bubble. My husband has finally decided to give Crossfit a go! I have never been happier. You see, I’ve been trying to convince him this thing called Crossfit pretty much rocks. I’ve told you that, right? Only a few times, right? But seriously he finally caved in, it’s only taken me 1 1/2 years to get him to finally do it. He went to his first class on Saturday and then the intro 3-hour elements class last night and got up this morning and headed to a 6 am class. Addicted you think? The funny thing that he told me this morning after not being able to sleep last night. He said he couldn’t stop thinking about Crossfit! Ha! You see he used to think I was crazy when I said those exact same words. Ladies and Gentlemen….Crossfit is an addicting thing so be warned. Only kidding! But I guess it is becoming that in my crazy family. Even the 5 year old’s want to start!
I’m going to shut up and proceed to the recipe. Shrimp Cakes….make them, they are delish! Especially with a big dollop of guacamole. I love guacamole! These cakes came about after me being completely bored of the other protein I had been consuming of late. These didn’t last long to say the least. And a little interesting nutrition tidbit for you on shrimp. We don’t usually think about seafood as a source of antioxidants, but shrimp features at least two unique antioxidants in its nutrient composition: the xanthophyll carotenoid called astaxanthin, and the mineral selenium. And something else, at 6 grams per ounce, shrimp is an excellent source of protein. So eat up my friends and enjoy!
1 pound raw wild-caught shrimp, peeled and deveined and chopped
1/2 cup red bell pepper, finely chopped
2 green onion, chopped
2 tablespoons fresh cilantro, chopped
1 garlic clove, minced
3-4 teaspoons coconut flour (if you don’t have add about 1 tablespoons almond flour)
2 eggs, beaten
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
Chop or dice shrimp into pieces.
In a large bowl, add all ingredients and mix well to combine. Allow mixture to sit to allow coconut flour soak up some of the liquid. Mixture will be wet, but if it is too wet add just a little more coconut flour just until mixture can stick and form patties.
Meanwhile, add about 2 teaspoons coconut oil to a nonstick skillet and heat over medium-high heat.
Form shrimp mixture into evenly sized cakes. I was able to make about 6 or 8.
Add cakes to heated skillet, but make sure not to over crowed the skillet. You may have to cook 3 or 4 at a time. Allow the cakes to cook for 2-3 minutes before flipping. If you try to flip too soon the cakes will break apart so it’s important to allow them to cook. Once they have cooked on one side carefully flip and allow cakes to cook on other side until cooked through. It won’t take too long for these cakes to cook. Repeat with remaining cakes.
Serve warm. I highly recommend serving with fresh guacamole. In the photo above I served the cakes over a zucchini and carrot salad which I will be sharing that recipe in the upcoming e-cookbook release.
Makes about 6 to 8 shrimp cakes