« Sweet Cornbread Shrimp Cakes With Mango Salsa Are True Winners

Cornbread with salsaCornbread gets a tropical twist from a home cook in Knoxville, Tenn. Melanie M. is the grand prize winner of the 2012 Martha White®/Lodge® Cast Iron National Cornbread Cook-Off for her original main dish recipe, Sweet Cornbread Shrimp Cakes with Mango Salsa. 

 

Visit www.MarthaWhite.com for more award-winning recipes.

 

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.

Cornbread

  • 1 (7 oz.) package Martha White® Sweet Yellow Cornbread and 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 jalapeño 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 fresh ground pepper to taste
  • Butter for cooking shrimp cakes
  • Lemon wedges and parsley for garnish

 

Article sourced from News USA