Ingredients Jump to Instructions ↓

  1. 1 pound large peeled, deveined cooked shrimp, diced

  2. 2 cups corn

  3. 1/2 red bell pepper , finely diced

  4. 1 small onion

  5. 1 jalapeno, seeded

  6. 1 cup panko bread crumbs

  7. Dash hot sauce

  8. 1/2 teaspoon chili powder

  9. 2 eggs, beaten

  10. Salt and freshly ground black pepper

  11. 2 tablespoons vegetable oil

  12. Peach Jalepeno Relish, recipe follows

  13. 3 ripe peaches , diced

  14. 1/2 red onion, diced

  15. 1 jalapeno (about 1 1/2 teaspoons), seeded and diced

  16. 1/2 lime, juiced

  17. 1 tablespoon sugar

  18. 1/2 teaspoon salt

  19. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. Heat a large skillet with vegetable oil over medium heat.

  3. 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.

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

  5. Cook's Note: The relish tastes better if made in a few days advance.


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