Sweet Cornbread Shrimp Cakes With Mango Salsa Recipes

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SWEET CORNBREAD SHRIMP CAKES WITH MANGO SALSA



Sweet Cornbread Shrimp Cakes With Mango Salsa image

This recipe just won top prize in the 2012 Martha White/Lodge Cast Iron National Cornbread Cook-Off. They sound amazing! Published in my local paper, The Virginian Pilot on 05/30/12. **NOTE: Fresh peaches OR pineapple may be substituted for mango in the salsa.**

Provided by alligirl

Categories     Mango

Time 40m

Yield 12 shrimp cakes, 6 serving(s)

Number Of Ingredients 20

1 (7 ounce) package cornbread, & muffin mix (Martha White Sweet Yellow recommended)
1/2 cup milk
1 egg, beaten
3 cups peeled and chopped mangoes (about 2 - 3)
2 tablespoons finely chopped red onions
1 large lime, juice of
1 pinch salt
1 jalapenos or 1 serrano pepper, seeded and finely chopped
1/4 cup chopped cilantro
2 tablespoons butter
1 cup finely chopped celery
1/2 cup finely chopped red onion
1 lb uncooked shrimp, peeled, deveined and coarsely chopped
3 teaspoons seafood seasoning (Old Bay is a good one)
2 large eggs, beaten
1/3 cup mayonnaise
1/3 cup chopped cilantro
salt and pepper, to taste
butter (for sauteeing shrimp cakes)
lemon wedges and parsley (to garnish)

Steps:

  • Bake cornbread mix according to package directions, using milk and 1 egg; cool and crumble.
  • Stir together salsa ingredients; allow to sit for 30 minutes. Serve or refrigerate until serving time.
  • Heat 2 tablespoons butter over medium heat in 12-inch cast iron skillet. Cook celery and 1/2 cup chopped red onion until tender, about 6 to 8 minutes, stirring occasionally.
  • Transfer celery and onion to large bowl. Stir in shrimp, seafood seasoning, 2 eggs, mayonnaise, 1/3 cup cilantro, salt and pepper.
  • Stir in crumbled cornbread until well blended. Using about 1/3 cup, form mixture into 12 shrimp cakes about 2 1/2-inches diameter. Place on a parchment or wax paper-lined baking sheet.
  • Heat 1 to 2 tablespoons butter in skillet over medium heat. Cook shrimp cakes until lightly browned and shrimp turn pink, about 4 minutes on each side.
  • Cook remaining shrimp cakes, adding additional butter as needed.
  • Place cakes on a serving platter. Garnish with lemon wedges and parsley. Serve with mango salsa.

Nutrition Facts : Calories 337.1, Fat 14.8, SaturatedFat 5, Cholesterol 217.9, Sodium 859.6, Carbohydrate 34.6, Fiber 2, Sugar 13.4, Protein 17.5

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