Guacamole Shrimp on Cornmeal Pancakes

Author: Canadian Living

Colourful bites of shrimp, guacamole and pancake are irresistible.

  • Portion size 24 servings

Ingredients

  • 24 shrimp cooked
  • 24 coriander
Cornmeal Pancakes:
  • 1/2 cup all-purpose flour
  • 2 tablespoons cornmeal
  • 1 teaspoon granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 2/3 cups milk
  • 4 teaspoons vegetable oil
Guacamole:
  • 1 clove garlic minced
  • 1 tablespoon minced jalapeño pepper
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 salt
  • 1 pepper
  • 1 avocado

Method

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 facts <b>Per piece:</b> about

  • Sodium 66 mg
  • Protein 3 g
  • Calories 48.0
  • Total fat 2 g
  • Cholesterol 32 mg
  • Saturated fat trace
  • Total carbohydrate 4 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Guacamole Shrimp on Cornmeal Pancakes

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