Guacamole Shrimp on Cornmeal Pancakes

Tested Till Perfect

Colourful bites of shrimp, guacamole and pancake are irresistible.

Servings: 24

Ingredients:

Nutritional Info
Per piece: about -
cal 48
pro 3 g
total fat 2 g
sat. fat trace
carb 4 g
fibre trace
chol 32 mg
sodium 66 mg
% RDI: -
calcium 2%
iron 4%
vit A 2%
vit C 3%
folate 5%
    24 large cooked shrimp (about 10 oz/300 g)
    24 leaves fresh coriander
    Guacamole:
    1 clove garlic, minced
    1 tbsp (15 mL) minced jalapeño pepper
    1 tbsp (15 mL) lime or lemon juice
    Pinch each salt and pepper
    1 small ripe avocado
    Cornmeal Pancakes:
    1/2 cup (125 mL) all-purpose flour
    2 tbsp (25 mL) cornmeal
    1 tsp (5 mL) each granulated sugar and baking powder
    1/4 tsp (1 mL) salt
    1 egg yolk
    2/3 cup (150 mL) milk
    4 tsp (20 mL) vegetable oil

Preparation:

Cornmeal Pancakes: In bowl, whisk together flour, cornmeal, sugar, baking powder and salt. In separate bowl, whisk together egg yolk, milk and oil; stir into dry ingredients just until a few lumps remain.

Using scant 1 tbsp (15 mL) batter for each pancake and brushing skillet with oil as necessary, cook pancakes over medium heat until bottoms are golden and bubbles break on tops, about 1 minute. Turn and cook until bottoms are golden, about 1 minute. (Make-ahead: Let cool. Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 2 weeks.)

Guacamole: In bowl, combine garlic, jalapeño pepper, lime juice, salt and pepper. Peel, pit and dice avocado; add to bowl and mash until slightly chunky. (Make-ahead: Add pit to guacamole; cover and refrigerate for up to 4 hours.) Spoon about 1 tsp (5 mL) onto each pancake; top with shrimp and coriander leaf.

Source

Canadian Living Magazine: January 2006





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