Shrimp Cakes with Peach Jalapeno Relish
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 284
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 13
- Protein
- 23
- Cholesterol
- 213
- Sodium
- 769
- Total: 1 hr
- Prep: 25 min
- Inactive: 15 min
- Cook: 20 min
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.