Sweet Cornbread Shrimp Cakes With Mango Salsa |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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.** 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) |
Directions:
1. Bake cornbread mix according to package directions, using milk and 1 egg; cool and crumble.
2. Stir together salsa ingredients; allow to sit for 30 minutes. Serve or refrigerate until serving time.
3. 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.
4. Transfer celery and onion to large bowl. Stir in shrimp, seafood seasoning, 2 eggs, mayonnaise, 1/3 cup cilantro, salt and pepper.
5. 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.
6. 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.
7. Cook remaining shrimp cakes, adding additional butter as needed.
8. Place cakes on a serving platter. Garnish with lemon wedges and parsley. Serve with mango salsa.
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