Award-Winning Sweet Cornbread Shrimp Cakes With Mango Salsa
This recipe, from Melanie M., was the grand prize winner of the 2012 Martha White®/Lodge® Cast Iron National Cornbread Cook-Off for her original main dishrecipe , Sweet Cornbread Shrimp Cakes with Mango Salsa.
Visit www.MarthaWhite.com for more award-winning recipes.
Sweet Cornbread Shrimp Cakes with Mango Salsa
- 1 (7 oz.) package Martha White® Sweet Yellow Cornbread and Muffin
- 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
- 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
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.