Shrimp Cakes with Peach Jalapeno Relish. The Neelys
Down Home with the Neelys
Recipe courtesy of The Neelys

Shrimp Cakes with Peach Jalapeno Relish

Getting reviews...
  • Level: Easy
  • Total: 1 hr
  • Prep: 25 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings


Peach Jalapeno Relish:


  1. 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.
  2. Heat a large skillet with vegetable oil over medium heat.
  3. 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:

  1. 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.