Colourful bites of shrimp, guacamole and pancake are irresistible.
- Portion size 24 servings
- Credits : Canadian Living Magazine: January 2006
Ingredients
Cornmeal Pancakes:
Guacamole:
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
- Folate 5.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 3.0
