Corn Cakes with Shrimp and Guacamole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
Ingredients:
Directions:
1. Ingredients
2. /2 cup fresh or frozen corn
3. -1/4 cups water, divided
4. cup complete buttermilk pancake mix
5. tablespoons grated Parmesan cheese
6. /8 teaspoon hot pepper sauce
7. tablespoons finely chopped sweet red pepper
8. green onion, chopped
9. tablespoon minced fresh cilantro
10. medium ripe avocado, peeled and pitted
11. tablespoons finely chopped onion
12. tablespoon chopped seeded jalapeno pepper
13. tablespoon lime juice
14. /8 teaspoon salt
15. cooked small shrimp, peeled and deveined
16. Small strips green onion and/or fresh cilantro leaves
17. Directions
18. 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.
19. 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.
20. 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.
21. 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.
22. Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
23. 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.
|
|