Corn Cakes with Shrimp and Guacamole Recipe

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Ingredients:

Serving

appetizer

Directions:

Ingredients
/2 cup fresh or frozen corn
-1/4 cups water, divided
Cup complete buttermilk pancake mix
Tablespoons grated Parmesan cheese
/8 teaspoon hot pepper sauce
Tablespoons finely chopped sweet red pepper
Green onion, chopped
Tablespoon minced fresh cilantro
Medium ripe avocado, peeled and pitted
Tablespoons finely chopped onion
Tablespoon chopped seeded jalapeno pepper
Tablespoon lime juice
/8 teaspoon salt
Cooked small shrimp, peeled and deveined
Small strips green onion and/or fresh cilantro leaves
Directions
In a small saucepan, bring the corn and 1/2 cup water to a boil. Reduce heat; cover and simmer for 4-6 minutes or until tender. Drain.
In a large bowl, combine pancake mix and cheese. Add pepper sauce and remaining water; stir just until moistened. Fold in the corn, red pepper, green onion and minced cilantro.
Pour batter by tablespoonfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Set aside.
In a small bowl, mash avocado with onion, jalapeno, lime juice and salt. Top each pancake with a teaspoonful of guacamole and a shrimp. Garnish with green onion and/or cilantro. Serve immediately. Yield: 2 dozen.
Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
Nutrition Facts: 1 appetizer equals 44 calories, 2 g fat (trace saturated fat), 15 mg cholesterol, 118 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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