Sweet Cornbread Shrimp Cakes w Mango Salsa |
| Name: |
Jennifer Miller |
| Base: |
Fort Bragg |
| Recipe: |
Ingredients
Cornbread
1 (7 ounce) packages cornbread, & muffin mix ( Martha White Sweet Yellow recommended) 1/2 cup milk 1 egg, beaten Mango Salsa
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 Shrimp Cakes
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
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. |
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