Corn Cakes with Shrimp & Guacamole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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These appetizers can be made a few hours ahead of time and kept in an airtight container.Carla DeVelder, Mishawaka, Indiana Ingredients:
1/2 cup fresh or frozen corn |
1-1/4 cups water, divided |
1 cup complete buttermilk pancake mix |
2 tablespoons grated parmesan cheese |
1/8 teaspoon hot pepper sauce |
2 tablespoons finely chopped sweet red pepper |
1 green onion, chopped |
1 tablespoon minced fresh cilantro |
1 medium ripe avocado, peeled and pitted |
2 tablespoons finely chopped onion |
1 tablespoon chopped seeded jalapeno pepper |
1 tablespoon lime juice |
1/8 teaspoon salt |
24 cooked small shrimp, peeled and deveined |
small strips green onion and/or fresh cilantro leaves |
Directions:
1. In a small saucepan, bring the corn and 1/2 cup water to a boil. Reduce heat; cover and simmer for 4-6 minutes or until tender. Drain.
2. In a large bowl, combine pancake mix and cheese. Add pepper sauce and remaining water; stir just until moistened. Fold in the corn, red pepper, green onion and minced cilantro.
3. Pour batter by tablespoonfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Set aside.
4. In a small bowl, mash avocado with onion, jalapeno, lime juice and salt. Top each pancake with a teaspoonful of guacamole and a shrimp. Garnish with green onion and/or cilantro. Serve immediately. Yield: 2 dozen.
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