Shrimp Cakes with Peach Jalapeno Relish

Total Time:
1 hr
Prep:
25 min
Inactive:
15 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
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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    This recipe is featured in:

    The Best Kwanzaa Recipes