Tested till perfect Guacamole Shrimp on Cornmeal Pancakes

Guacamole Shrimp on Cornmeal Pancakes

Colourful bites of shrimp, guacamole and pancake are irresistible.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2006

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24


  • 24 24large shrimp, cooked
  • 24 24fresh coriander


  • 1 1clove garliccloves of garlic, minced
  • 1 tbsp 1tbspminced jalapeño pepperjalapeño peppers
  • 1 tbsp 1tbsplime juice or lemon juice
  • 1 1pinch salt
  • 1 1pinch pepper
  • 1 1small ripe avocadoavocados

Cornmeal Pancakes:

  • 1/2 cup 1/2cupall-purpose flour
  • 2 tbsp 2tbspcornmeal
  • 1 tsp 1tspgranulated sugar
  • 1 tsp 1tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 1 1egg yolkegg yolks
  • 2/3 cup 2/3cupmilk
  • 4 tsp 4tspvegetable oil
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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, jalape?epper, 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.

Nutritional Information Per piece: about

cal 48 pro 3g total fat 2g sat. fat 0
carb 4g fibre 0 chol 32mg sodium 66mg

% RDI:

calcium 2 iron 4 vit A 2 vit C 3
folate 5
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