Butter Pea Salad with Shrimp Cakes

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Butter Pea Salad

  • 1 large head Napa cabbage julienned
  • 2 cups butter peas or baby lima cooked until tender and cooled
  • 1 red bell pepper julienned
  • ½ red onion julienned
  • 1/4 cup of white balsamic vinegar
  • 1 tablespoon of whole grain mustard
  • 1 tablespoon Dukes mayo
  • 1-tablespoon sugar 
  • 1/4 cup of olive oil
  • Salt and pepper to taste

Shrimp Cakes

  • 1-pound South Carolina raw shrimp peeled and deveined
  • 3/4 cup breadcrumbs
  • 1/4 cup finely diced red bell pepper
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs
  • Juice from one lemon
  • Zest from one lemon
  • Few dashes Tabasco 
  • 4 tablespoons Duke’s mayonnaise
  • 4 tablespoons olive oil

Spotted Salamander - Richland St.

Chef: Jessica Shillato


1531 Richland St, Columbia, SC 29201, USA

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Mix together salad ingredients and let marinate in refrigerator while cooking shrimp cakes.

Place the shrimp in the bowl of a food processor. Pulse until coarsely chopped – do not grind into a paste. Transfer the shrimp to a large bowl and add the breadcrumbs, red bell pepper, parsley, salt, pepper, eggs, mayo, lemon juice and zest. Stir gently to combine. Form the shrimp mixture into 8 patties. Heat the olive oil in a large pan over medium high heat. Add the shrimp patties in a single layer and cook for 4-5 minutes on each side or until golden brown. Serve immediately atop butter pea salad.

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