Sweet Cornbread Shrimp Cakes With Mango Salsa - cooking recipe

Ingredients

Cornbread
1 (7 ounce) package cornbread, & muffin mix (Martha White Sweet Yellow recommended)
1/2 cup milk
1 egg, beaten
Mango Salsa
3 cups peeled and chopped mangoes (about 2 - 3)
2 tablespoons finely chopped red onions
1 large lime, juice of
1 pinch salt
1 jalapenos or 1 serrano pepper, seeded and finely chopped
1/4 cup chopped cilantro
Shrimp Cakes
2 tablespoons butter
1 cup finely chopped celery
1/2 cup finely chopped red onion
1 lb uncooked shrimp, peeled, deveined and coarsely chopped
3 teaspoons seafood seasoning (Old Bay is a good one)
2 large eggs, beaten
1/3 cup mayonnaise
1/3 cup chopped cilantro
salt and pepper, to taste
butter (for sauteeing shrimp cakes)
lemon wedges and parsley (to garnish)

Preparation

Bake cornbread mix according to package directions, using milk and 1 egg; cool and crumble.
Stir together salsa ingredients; allow to sit for 30 minutes. Serve or refrigerate until serving time.
Heat 2 tablespoons butter over medium heat in 12-inch cast iron skillet. Cook celery and 1/2 cup chopped red onion until tender, about 6 to 8 minutes, stirring occasionally.
Transfer celery and onion to large bowl. Stir in shrimp, seafood seasoning, 2 eggs, mayonnaise, 1/3 cup cilantro, salt and pepper.
Stir in crumbled cornbread until well blended. Using about 1/3 cup, form mixture into 12 shrimp cakes about 2 1/2-inches diameter. Place on a parchment or wax paper-lined baking sheet.
Heat 1 to 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 shrimp cakes, adding additional butter as needed.
Place cakes on a serving platter. Garnish with lemon wedges and parsley. Serve with mango salsa.