Spicy Tex Mex Salmon Cakes

Ingredients

8oz salmon, drained and flaked
1 package mexican style corn bread mix
1 egg, beaten
1/4 onion, chopped
1/4 c red bell pepper, chopped
1/4 c cilantro, chopped
1/4 c celery, chopped
1/2 c sour cream

Combine all ingredients in a mixing bowl, mix thoroughly. Form into patties (8).

Heat 3 tbsp oil in a medium skillet over medium-high. Cook patties until brown on both sides, about 6 minutes total.


This is a great variation on an old favorite.  My mom used to make "salmon patties" all of the time and it was (and probably still is) my favorite recipe. For regular salmon patties, combine salmon, egg, and a few pieces of torn up bread and form into patties. Cook as instructed.

Caribbean Shrimp

Ingredients

2 tbsp instant minced onion
2 tbsp butter or margarine
1 cup chopped green bell pepper
14 1/2oz can whole tomatoes
1 bay leaf
1/2 tsp sugar
1/4 tsp allspice
1/4 tsp salt
1/8 tsp ground red pepper
1 lb medium shrimp, shelled and deveined
1 tbsp fresh lime or lemon juice

In a cup, combine onion with 2 tbsp water; set aside to soften, about 10 minutes.
In a large skillet, heat butter until hot. Add green pepper and reserved onion; cook and stir until almost crisp-tender, about 3 minutes.
Add tomatoes, bay leaf, sugar, allspice, salt and ground red pepper, breaking up tomatoes with a spoon. Bring to a boil, reduce heat and simmer, uncovered, until slightly thickened, about 20 minutes.
Add shrimp; cook and stir until pink, 3 to 5 minutes. Stir in lime juice. Remove bay leaf before serving. Serve over steamed rice, if desired. Makes 4 servings.

This recipe was clipped from a newspaper many years ago and has been a family favorite for a very long time. It is the perfect combination of sweet and spicy and an excellent way to serve shrimp.