Sweet Cornbread Shrimp Cakes with Mango Salsa


Ingredients

Cornbread
1 (7-oz.)package Martha White® Sweet Yellow Cornbread & Muffin Mix
1/2cup milk
1 egg, beaten
Mango Salsa
3cups peeled and chopped mango (about 2 to 3)
2tablespoons finely chopped red onion
Juice of 1 large lime
Pinch salt
1 jalapeno or serrano pepper, seeded and finely chopped
1/4cup chopped cilantro
Shrimp Cakes
2tablespoons butter
1cup finely chopped celery
1/2cup finely chopped red onion
1pound uncooked shrimp, peeled, deveined and coarsely chopped
3teaspoons seafood seasoning
2 large eggs, beaten
1/3cup mayonnaise
1/3cup chopped cilantro
Salt and pepper to taste
Butter for sauteeing shrimp cakes
Lemon wedges and parsley for garnish

 

Preparation 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. 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.
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.
Prep Time: 20 min
Cooking Time: 20 min
Serving size: 6 servings
 

Nutritional Information Per Serving

Serving Size (1/6 of recipe), Calories 420 (Calories from Fat 170), Total Fat 19g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 215mg, Sodium 1400mg, Total Carbohydrate 48g (Dietary Fiber 3g, Sugars 21g), Protein 18g; Percent Daily Value*: Vitamin A 40%, Vitamin C 80%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.