Heat Level: Medium
Category: Appetizers, Snacks
INGREDIENTS:
- Peach Jalapeno Relish:
- 4 peaches
- 1 jar Rustlin' Rob's Sweet Hot Jalapeno Relish
- Shrimp Cakes:
- 1 pound large peeled, deveined cooked shrimp, diced
- 2 cups corn
- 1/2 red bell pepper, finely diced
- 1 small onion
- 1 jalapeno, seeded
- 1 cup panko bread crumbs
- Dash hot sauce
- 1/2 tsp all-purpose seasoning (We used Rustlin’ Rob’s All Around)
- 2 eggs, beaten
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil
DIRECTIONS:
- Peach Jalapeno Relish:
- Remove pit and skin from peaches, dice then combine with jar of Rustlin' Rob's Sweet Hot Jalapeno Relish in a small bowl. Chill until ready to serve.
- Shrimp Cakes:
- 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 veggies to shrimp along with 1 cup of panko, hot sauce, All Around Seasoning and eggs. Stir well. Form into cakes about 1-inch thick. Place in the refrigerator for 15 minutes to set.
- 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 5 minutes per side. Remove to a paper towel lined sheet tray to drain.
- Mix until well blended.
- Serve with relish on top.
ADAPTED FROM: The Neely's
