Sweet Cornbread Shrimp Cakes With Mango Salsa

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This recipe just won top prize in the 2012 martha white/lodge cast iron national cornbread cook-off. They sound amazing! Published in my local paper, the virginian pilot on 05/30/12. **note: fresh peaches or pineapple may be substituted for mango in the salsa.**

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Steps

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Bake cornbread mix according to package directions , using milk and 1 egg.

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Cool and crumble.

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Stir together salsa ingredients.

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Allow to sit for 30 minutes.

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Serve or refrigerate until serving time.

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Heat 2 tablespoons butter over medium heat in 12-inch cast iron skillet.

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Cook celery and 1 / 2 cup chopped red onion until tender , about 6 to 8 minutes , stirring occasionally.

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Transfer celery and onion to large bowl.

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Stir in shrimp , seafood seasoning , 2 eggs , mayonnaise , 1 / 3 cup cilantro , salt and pepper.

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Stir in crumbled cornbread until well blended.

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Using about 1 / 3 cup , form mixture into 12 shrimp cakes about 2 1 / 2-inches diameter.

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Place on a parchment or wax paper-lined baking sheet.

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Heat 1 to 2 tablespoons butter in skillet over medium heat.

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Cook shrimp cakes until lightly browned and shrimp turn pink , about 4 minutes on each side.

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Cook remaining shrimp cakes , adding additional butter as needed.

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Place cakes on a serving platter.

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Garnish with lemon wedges a.

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Ingredients

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cornbread, milk, egg, mangoes, red onions, lime, juice of, salt, jalapenos, cilantro, butter, celery, red onion, shrimp, seafood seasoning, eggs, mayonnaise, salt and pepper, parsley