Post #5: Shrimp Cakes with Peach Jalapeno Salsa

Last night I got to do one of my favourite things in the world: cook dinner with my mom and little sister.  They had already picked out the wonderful shrimp cake recipe, so I just came along for the ride. 

In the original recipe, the corn that is used is just plain raw corn.  My mom had the brilliant idea to jazz it up with a quick saute.  Also, the peach salsa doesn't call for cilantro, but we added some anyway, and it made all the difference!

Now, without further ado...

Shrimp Cakes with Peach Jalapeno Salsa

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 (if you like spice, leave some seeds!)
• 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

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. 

Peach Jalapeno Salsa

• 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
• A small bunch of cilantro, finely chopped. (Our addition!)

Combine all ingredients in a small bowl. Chill until ready to serve.

Adapted from the Neely's original recipe.