Corn Cakes with Shrimp and Guacamole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
CORN CAKES1/2 C frozen whole kernel corn, thawed1 C. buttermilk complete pancake and waffle mix3/4 C. water2 Tbsp. finely chopped red bell pepper2 Tbsp finely chopped green onions2 Tbsp. reduced fatgrated Parmesan cheese1 Tbsp. chopped fresh Cilantro1/8 tsp. hot pepper sauce GUACAMOLE1 ripe Avocado pitted and peeled1 1/2 Tbsp lime juice2 Tbsp. finely chopped sweet onion1 Tbsp. finely chopped jalapeno pepper, seeded, membranes removed1/8 tsp. SaltTOPPING24 shelled,deviened cooked medium Shrimp, tails removed
Makes 24 Appetizers
1. Bring 1/2 cup water to a boil in a small sauce pan. Add corn; cook 4-6 mins or until tender.
2. In a medium bowl, combine pancake mix,and water; stirring just until large lumps disappear. Stir in the cooked corn and all the remaining corn cake ingredients.
3.Heat a large non-stick skillet or griddle to med-high heat. For each cake, spoon a scant 1 tbsp. batter into skillet. Cook 4-6 mins. or until golden brown. Continue until you have 24 cakes. Place on wire rack to cool.
4. Remove pit and peel avocado. In small bowl coaresly mash avocado flesh with fork. Stir in lime juice,onion, jalapeno pepper, salt. Mix well.
5. Just before serving, place corn cakes on serving platter. Top each with 1 tsp. guacamole, and 1 shrimp.
Number of Servings: 24
Recipe submitted by SparkPeople user ARMYMOM46.
1. Bring 1/2 cup water to a boil in a small sauce pan. Add corn; cook 4-6 mins or until tender.
2. In a medium bowl, combine pancake mix,and water; stirring just until large lumps disappear. Stir in the cooked corn and all the remaining corn cake ingredients.
3.Heat a large non-stick skillet or griddle to med-high heat. For each cake, spoon a scant 1 tbsp. batter into skillet. Cook 4-6 mins. or until golden brown. Continue until you have 24 cakes. Place on wire rack to cool.
4. Remove pit and peel avocado. In small bowl coaresly mash avocado flesh with fork. Stir in lime juice,onion, jalapeno pepper, salt. Mix well.
5. Just before serving, place corn cakes on serving platter. Top each with 1 tsp. guacamole, and 1 shrimp.
Number of Servings: 24
Recipe submitted by SparkPeople user ARMYMOM46.
Nutritional Info Amount Per Serving
- Calories: 46.2
- Total Fat: 1.9 g
- Cholesterol: 13.1 mg
- Sodium: 95.1 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.1 g
- Protein: 2.3 g
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