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

Ingredients

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

*** Explore more Sweet Cornbread Shrimp Cakes With Mango Salsa Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #eggs-dairy #fruit #seafood #american #dinner-party #shrimp #eggs #seasonal #tropical-fruit #mango #shellfish