Guacamole Shrimp on Cornmeal Pancakes
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 48 |
| pro | 3 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 4 g |
| fibre | 0 |
| chol | 32 mg |
| sodium | 66 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 2 |
| vit C | 3 |
| folate | 5 |
- Portion size: 24
Colourful bites of shrimp, guacamole and pancake are irresistible.
Ingredients
- 24 24large shrimp, cooked
- 24 24fresh coriander Guacamole:
- 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
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, 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.
Source : Canadian Living Magazine: January 2006
