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The Boston Globe

Food & dining

Sunday Supper & More

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

Pesto shrimp with zucchini and cannellini.

Karoline Boehm Goodnick for The Boston Globe

Pesto shrimp with zucchini and cannellini.

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.

Shopping list

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(For shrimp and beans, shrimp cakes)

2 pounds shrimp

1 egg

5 tablespoons pesto

1 small onion

1 zucchini

1 small red bell pepper

1 clove garlic

2 shallots

1 lemon

Salt and pepper

¼ cup olive oil

1 cups panko crumbs

½ teaspoon cayenne pepper

¾ cup mayonnaise

1 can (15 ounces) cannellini

beans

Molly Kravitz can be reached at molly.kravitz
@gmail.com.

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