Ingredients

Cornbread

• 1 (7-oz.) package Martha White® Sweet Yellow Cornbread & Muffin Mix
• 1/2 cup milk
• 1 egg, beaten

Mango Salsa

• 3 cups peeled and chopped mango (about 2 to 3)
• 2 tablespoons finely chopped red onion
• Juice of 1 large lime
• Pinch salt
• 1 jalapeno or 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 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 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.

Nutritional Information Per Serving

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

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