Melanie McCoy 1st Place Winner National Cornbread Cook-off
1 7 oz pkg Martha White Sweet Yellow Cornbread and Muffin Mix
½ cup milk
1 egg, beaten
3 cups peeled and chopped mango (about 2-3)
2 TBSP finely chopped red onion
Juice of 1 large lime
1 jalapeno or Serrano pepper, seeded and finely chopped
¼ cup chopped cilantro
2 TBSP butter
1 cup finely chopped celery
1 ½ cup finely chopped red onion
1 pound uncooked shrimp, peeled, deveined and coarsely chopped
3 tsp seafood seasoning (Old Bay recommended)
2 large eggs, beaten
1/3 cup mayonnaise
1/3 cup chopped cilantro
Salt and fresh ground pepper to taste
Butter for cooking shrimp cakes
Lemon wedges and parsley for garnish
1 Bake cornbread mix according to package directions, using milk and 1 egg. Cool and crumble.
2 Stir together salsa ingredients. Allow to sit for 30 minutes. Serve or refrigerate until serving time.
3 Heat butter over medium heat in 12-inch cast iron skillet. Cook celery and ½ cup chopped red onion until tender, about 6-8 minutes, stirring occasionally. Transfer celery and onion to large bowl. Stir in shrimp, seafood seasoning, 2 eggs, mayonnaise, cilantro, salt and pepper. Stir in crumbled cornbread until well blended. Using about 1/3 cup, form mixture into 12 shrimp cakes about 2½-inches in diameter. Place on a parchment or wax paper-lined baking sheet.
4 Heat 1-2 tablespoons butter in skillet over medium heat. Cook shrimp cakes until lightly browned and shrimp turn pink, about 4 minutes on each side. Cook remaining cakes, adding additional butter as needed. Place cakes on a serving platter. Garnish with lemon wedges and parsley. Serve with mango salsa.
Note: Fresh peaches or pineapple may be substituted for mango in the salsa.