Sweet Cornbread Shrimp Cakes With Mango Salsa Recipes

Steps:

• 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.

Steps:

• Cream the cream cheese, sour cream, Worcestershire sauce, lemon juice, pepper, garlic together until smooth.
• Spray the springform pan with a non-stick shortening spray.
• Spread the cream cheese mixture in 9" springform.
• Layer the spread the green chiles over the cream cheese mixture.
• Next layer the mango salsa, green onions, chopped shrimp, and black olives.
• Top with shredded cheese.
• Garnish with the chopped cilantro.
• Refrigerate until ready to serve.
• Place on large plate and remove springform sides.
• Serve with corn tortilla chips.