Guacamole Shrimp on Cornmeal Pancakes
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »