SHRIMP CAKES FLORENTINE

"These shrimp cakes are so ostentatiously opulent, so chock-full of shrimp, so precisely seasoned and striated with spinach that no one would ever guess they were concocted with just a few ingredients."

1 pound peeled, cleaned, and cooked shrimp, thawed if frozen
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (about 5 ounces) herbed cream cheese, such as Boursin
2/3 cup seasoned bread crumbs
2 tablespoons olive oil
1 lemon, cut in 4 wedges

Chop the shrimp into small pieces (if you use a food processor, be careful not to pulverize the shrimp).

Combine with the spinach, herbed cheese, and half of the bread crumbs. Place the remaining bread crumbs on a sheet of foil. Divide the shrimp mixture into 8 balls. Place the shrimp balls, one at a time, in the bread crumbs, flattening and turning several times to coat each cake thoroughly.

Heat the oil in a large skillet over medium heat and brown the cakes on both sides until they are golden brown and heated through, about 4 minutes per side. Serve with lemon wedges.

Makes 4 servings
Source: Almost From Scratch: 600 Recipes for the New Convenience Cuisine by Andrew Schloss