Super Bowl

We had a fun Super Bowl party on Sunday that took every ounce of energy I had. It was fun to have friends over, but being 7 months pregnant and anemic makes for a tired host. We had great food and great friends all around. I think we all ate way too much, and we all needed to change into sweat pants after eating, but I guess that is what the Super Bowl is for.

Here is the recipe that you all wanted for the Shrimp Cakes.

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 breadcrumbs
· Dash hot sauce
· 1/2 teaspoon chili powder
· 2 eggs, beaten
· Salt and freshly ground black pepper
· 2 tablespoons vegetableoil
· Peach Jalepeno Relish, recipe follows

Directions
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.
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 4 minutes per side. Remove to a paper towel lined sheet tray. Serve with relish.

Peach Jalapeno Relish:

· 3 ripe peaches, diced
· 1/2 red onion, diced
· 1 jalapeno (about 1 1/2 teaspoons), seeded and diced
· 1/2 lime, juiced
· 1 tablespoon sugar
· 1/2 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
Combine all ingredients in a small bowl. Chill until ready to serve