Sweet Cornbread Shrimp Cakes With Mango Salsa

READY IN: 40mins
WiGal
Recipe by alligirl

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.**

Top Review by WiGal

Definitely delicious! Made as posted except I used 5 cups of crumbled cornbread. Next time I am going to make patties ahead and refrigerate just so I can get some clean up done earlier. Thank you alligirl.

Ingredients Nutrition

  • Cornbread

  • 1 (7 ounce) package cornbread, & muffin mix (Martha White Sweet Yellow recommended)
  • 12 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
  • 14 cup chopped cilantro
  • Shrimp Cakes

  • 2 tablespoons butter
  • 1 cup finely chopped celery
  • 12 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
  • 13 cup mayonnaise
  • 13 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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