Sweet Cornbread Shrimp Cakes with Mango Salsa
1 (7 oz.) package Martha White® Sweet Yellow Cornbread and Muffin Mix
1/2 cup milk
1 egg, beaten
3 cups peeled and chopped mango (about 2 to 3)
2 tablespoons finely chopped red onion
Juice of 1 large lime
1 jalapeño or 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 pound uncooked shrimp, peeled, deveined and coarsely chopped
3 teaspoons seafood seasoning
2 large eggs, beaten
1/3 cup mayonnaise
1/3 cup chopped cilantro
Salt and fresh ground pepper to taste
Butter for cooking shrimp cakes
Lemon wedges and parsley for garnish
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 Lodge® 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 in diameter. Place on a parchment or wax paper-lined baking sheet.
4. 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.
Makes 6 servings
TIP: Fresh peaches or pineapple may be substituted for mango in the salsa.