Ingredients:
24 large shrimp, cooked
24 fresh coriander
Guacamole:
1 clove garlic, minced
1 tbsp (15 mL) minced jalapeno peppers
1 tbsp (15 mL) lime juice or lemon juice
1 pinch salt
1 pinch pepper
1 small ripe avocado
Cornmeal Pancakes:
1/2 cup (125 mL) all-purpose flour
2 tbsp (30 mL) cornmeal
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1 egg yolk
2/3 cup (150 mL) milk
4 tsp (18 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, jalapeno 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.
Servings: 24
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
48
3 g
2 g
0
4 g
0
32 mg
66 mg
-
2%
4%
2%
3%
5%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
48
3 g
2 g
0
4 g
0
32 mg
66 mg
-
2%
4%
2%
3%
5%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
48
3 g
2 g
0
4 g
0
32 mg
66 mg
-
2%
4%
2%
3%
5%
