Caribbean Shrimp and Zucchini Cakes

• Pickled Onion Relish
• 3/4 cup HEINZ Apple Cider Vinegar
• 1/4 cup KRAFT Zesty Italian Dressing
• 2 cups red onions, thinly sliced
• 2 Tbsp. orange marmalade, melted
• 2 Tbsp. mangos, peeled, brunoise
• 1 Tbsp. fresh cilantro, chopped
• 2 tsp. jalapeno peppers, small dice
• 1 tsp. fresh lime juice Safeway 3 ct For $1.00 thru 02/09
• Shrimp and Zucchini Cakes
• 1-1/2 qt. zucchini, cut into 1-1/2-inch julienne sticks
• 3/4 cup oil, divided
• to taste salt and black pepper
• 1 qt. carrots, shredded Target 2 lb For $3.00 thru 02/06
• 1 cup mangos, peeled, small dice
• 1 cup roasted red peppers, finely chopped
• 3/4 cup green onions, chopped
• 2-1/2 Tbsp. fresh cilantro, chopped
• 1 Tbsp. gingerroot, peeled, finely chopped
• 2 tsp. dried thyme leaves
• 2 cups uncooked peeled and deveined shrimp, small dice
• 4 each eggs
• 10 Tbsp. GREY POUPON Bistro Sauce
• 1 qt. saltine cracker crumbs
• 3/4 cup flour, divided
• 2 qt. corn flakes, crushed

1. Pickled Onion Relish: Heat combined vinegar and dressing to 125 degrees F. Pour over red onions in large bowl.
2. Let stand at room temperature 20 to 30 min.
3. or until onions are tender and bright pink in color, stirring occasionally; drain.
4. Discard liquid.
5. Combine onions with remaining ingredients; cover.
6. Refrigerate until ready to use.
7. Meanwhile, prepare Shrimp and Zucchini Cakes.
8. Shrimp and Zucchini Cakes: Saute zucchini in 1/4 cup of the oil (or in 1 Tbsp.
9. of the oil for trial recipe) on medium-high heat 3 to 5 min.
10. or until translucent.
11. Season with salt and black pepper; cool.
12. Meanwhile, combine zucchini, carrots, mangos, red peppers, green onions, cilantro, ginger and thyme.
13. Add shrimp; mix lightly.
14. Season with salt and black pepper.
15. Stir in eggs, bistro sauce, cracker crumbs and 1/4 cup of the flour (or 1 Tbsp.
16. of the flour for trial recipe); set aside.
17. Mix corn flake crumbs and remaining 1/2 cup flour (or remaining 2 Tbsp.
18. flour for trial recipe).
19. Season with salt and pepper.
20. Use #30 scoop to scoop shrimp mixture; shape each scoop into patty.
21. Coat both sides of each patty with corn flake mixture.
22. Place in single layer in parchment paper-lined sheet pans; cover.
23. Refrigerate at least 30 min.
24. Heat remaining 1/2 cup oil (or remaining 2 Tbsp.
25. for trial recipe) in saute pan on medium-high heat.
26. Add shrimp patties, in batches; cook 1 to 2 min.
27. on each side or lightly browned on both sides.
28. Place in single layer in two parchment paper-lined full-sheet pans (or in one lined half-sheet pan for trial recipe).
29. Bake in 375 degrees F-convection oven 5 to 8 min.
30. or until heated through.
31. For each serving: Top each warm cake with 1 tsp.
32. of the onion mixture just before serving.

onion, apple cider vinegar, italian dressing, red onions, orange marmalade, mangos, fresh cilantro, jalapeno peppers, lime juice, shrimp, zucchini, oil, salt, carrots, mangos, red peppers, green onions, fresh cilantro, gingerroot, thyme, shrimp, eggs, poupon, saltine cracker crumbs, flour, corn flakes

Taken from www.kraftrecipes.com/recipes/caribbean-shrimp-zucchini-cakes-107949.aspx (may not work)