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The Boston Globe

Food & dining

Sunday Supper & More

Plump shrimp and pesto in a saute, then in crisp cakes

This simple saute combines shrimp, cannellini beans, rounds of zucchini, and pesto in a vibrant dish. After cooking, grate plenty of lemon rind on top for brightness and color. Canned beans and commercial pesto make this dish speedy for weeknights, but appealing enough for company.

On the second day, use leftover cooked shrimp with red bell pepper and mayonnaise to shape cakes coated with panko. The Japanese breadcrumbs give the patties light, crisp exteriors. With more of the pesto and mayo, whisk a remoulade sauce. If you love eggs, add a soft-cooked or sunny-side-up egg to each dish so the tender yolk breaks over the patties and acts as a second sauce.

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