SWEET CORNBREAD SHRIMP CAKES WITH MANGO SALSA
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
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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