Shrimp Cakes with Peach Jalapeno Relish (Patrick and Gina Neely) |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Ingredients:
1 pound large peeled, deveined cooked shrimp, diced |
2 cups corn |
1/2 red bell pepper, finely diced |
1 small onion |
1 jalapeno, seeded |
1 cup panko bread crumbs |
dash hot sauce |
1/2 teaspoon chili powder |
2 eggs, beaten |
salt and freshly ground black pepper |
2 tablespoons vegetable oil |
peach jalepeno relish, recipe follows |
3 ripe peaches, diced |
1/2 red onion, diced |
1 jalapeno (about 1 1/2 teaspoons), seeded and diced |
1/2 lime, juiced |
1 tablespoon sugar |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. In a food processor, pulse shrimp. Place into a large bowl. Pulse corn, pepper, onion and jalapeno. Remove and drain through a sieve to get rid of extra water that the vegetables may release. Add to bowl along with 1 cup bread crumbs, hot sauce, chili powder and eggs. Stir well together. Form into cakes about 1-inch thick. Place in the refrigerator for 15 minutes to firm up.
2. Heat a large skillet with vegetable oil over medium heat.
3. In a shallow dish, add the remaining 1 cup of panko; add salt and pepper. Bread the cakes in the panko. Add the cakes in batches to the oil, cooking about 4 minutes per side. Remove to a paper towel lined sheet tray. Serve with relish.
4. Peach Jalapeno Relish:
5. Combine all ingredients in a small bowl. Chill until ready to serve.
6. Cook's Note: The relish tastes better if made in a few days advance.
|
|