Shrimp Cakes with Peach Jalapeno Relish
- 1 pound large peeled, deveined cooked shrimp, diced
- 2 cups corn
- 1/2 red bell pepper, finely diced
- 1 small onion
- 1 jalapeno, seeded
- 1 cup panko bread crumbs
- Dash hot sauce
- 1/2 teaspoon chili powder
- 2 eggs, beaten
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- Peach Jalepeno Relish, recipe follows
- Peach Jalapeno Relish:
- 3 ripe peaches, diced
- 1/2 red onion, diced
- 1 jalapeno (about 1 1/2 teaspoons), seeded and diced
- 1/2 lime, juiced
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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.
More Recipes and Ideas:
Smoked Shrimp Cakes with a Warm Fire-Roasted Remoulade and Sweet Potato Nests, Mini Pumpkin Spice Cakes with Orange Glaze, Shrimp Po' Boy with Oyster Shooter on the Side, Easy Dinner, Dinner Recipes, Cheese Ball Recipes, Eggplant, Spicy Shrimp Recipes, Thanksgiving Appetizers
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