Rustlin Robs Gourmet Food
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Shrimp Cakes

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:
  1. Peach Jalapeno Relish:
  2. 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.
  3. Shrimp Cakes:
  4. 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.
  5. Heat a large skillet with vegetable oil over medium heat.
  6. 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.
  7. Mix until well blended.
  8. Serve with relish on top.

ADAPTED FROM: The Neely's
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