SWEET CORNBREAD SHRIMP CAKES WITH MANGO SALSA
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.**
Provided by alligirl
Categories Mango
Time 40m
Yield 12 shrimp cakes, 6 serving(s)
Number Of Ingredients 20
Steps:
- Bake cornbread mix according to package directions, using milk and 1 egg; cool and crumble.
- Stir together salsa ingredients; allow to sit for 30 minutes. Serve or refrigerate until serving time.
- 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.
- 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.
Nutrition Facts : Calories 337.1, Fat 14.8, SaturatedFat 5, Cholesterol 217.9, Sodium 859.6, Carbohydrate 34.6, Fiber 2, Sugar 13.4, Protein 17.5
SHRIMP WITH MANGO SALSA
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all the ingredients together in a bowl. Season to taste with salt and toss together.
CRISPY CRAB CAKES WITH MANGO SALSA
These succulent crab cakes are gently flavored with Dijon mustard, green onions and Worcestershire sauce. Serve with spicy fresh mango sauce for an amazing hors d'oeuvres.
Provided by Chef mariajane
Categories Crab
Time 35m
Yield 24 crabcakes
Number Of Ingredients 18
Steps:
- Combine 1/2 cup breadcrumbs with nexxt 6 ingredients.
- Gently mix in crabmeat; form into 24 cakes.
- Coat the crabcakes in the remaining 1/2 cup breadcrumbsd.
- Heat 1/2 inch oil in large, deep skillet to 350°F.
- Carefully add crabcakes in batches and cook, turning once until golden brown.
- Place on paper towels to drain.
- Serve immediately.
- MANGO SALAD:.
- Combine all ingredients; gently mix together, and serve with crabcakes.
Nutrition Facts : Calories 75.8, Fat 3.1, SaturatedFat 0.5, Cholesterol 21.2, Sodium 135.7, Carbohydrate 7.8, Fiber 0.7, Sugar 3.1, Protein 4.5
SWEET CORNBREAD CAKE
This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.
Provided by myfoursonsks
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
- Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
- Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.
Nutrition Facts : Calories 460.7 calories, Carbohydrate 61.1 g, Cholesterol 80.6 mg, Fat 21 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 6.7 g, Sodium 519.1 mg, Sugar 27.8 g
SHRIMP CORN CAKES WITH SOY MAYO
Feel free to add hot sauce to the dip that accompanies these savory corn cakes. -Katty Chiong, Hoffman Estates, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen (2/3 cup sauce).
Number Of Ingredients 21
Steps:
- In a small bowl, combine the first 7 ingredients. Cover and chill until serving., In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat. , In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened., Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 183mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SHRIMP CAKES
Make and share this Shrimp Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 38m
Yield 8 cakes
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons oil over medium heat.
- Add the celery, and onion; cook and stir frequently for 2-3 minutes; transfer to a mixing bowl.
- Add the mayo, mustard, dill, Tabasco, and 1/4 cup of bread crumbs to the mixing bowl with the onion/celery mixture; stir to combine.
- Season with salt and pepper.
- Add the shrimp; stir to combine.
- Put the remaining bread crumbs on a plate or flat dish.
- Using 1/3 cup shrimp mixture, form a patty with your hands.
- Place the cake on the bread crumbs; press lightly, then turn and repeat with the other side.
- Roll the patty's sides in the crumbs also.
- The patty should be completely coated in bread crumbs.
- Repeat with remaining shrimp mixture.
- Add 2 tablespoons oil into a nonstick skillet, heat over medium heat.
- When the oil is hot, add 4 cakes or however many your skillet will hold.
- Fry cakes for about 2 minutes or until golden on the bottom; flip patties and cook for 2 more minutes or until golden.
- Repeat with remaining oil and shrimp cakes.
- Serve hot shrimp cakes with cocktail sauce, tartar sauce, or salsa.
Nutrition Facts : Calories 245.8, Fat 11.3, SaturatedFat 1.7, Cholesterol 57.1, Sodium 375.5, Carbohydrate 25.5, Fiber 1.8, Sugar 3.2, Protein 10.3
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