Recipe courtesy of Gina Neely and Pat Neely
Episode: Give it a Kick
Shrimp Cakes with Peach Jalapeno Relish
Total:
1 hr
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Peach Jalapeno Relish:

Directions

In a food processor, pulse shrimp. Place into a large bowl. Pulse corn, pepper, onion and jalapeno. Remove and drain through a sieve to get rid of extra water that the vegetables may release. Add to bowl along with 1 cup bread crumbs, hot sauce, chili powder and eggs. Stir well together. Form into cakes about 1-inch thick. Place in the refrigerator for 15 minutes to firm up.

Heat a large skillet with vegetable oil over medium heat.

In a shallow dish, add the remaining 1 cup of panko; add salt and pepper. Bread the cakes in the panko. Add the cakes in batches to the oil, cooking about 4 minutes per side. Remove to a paper towel lined sheet tray. Serve with relish.

Peach Jalapeno Relish:

Combine all ingredients in a small bowl. Chill until ready to serve.

Cook's Note

The relish tastes better if made in a few days advance.

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