Corn Cakes with Shrimp and Guacamole
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Corn Cakes with Shrimp and Guacamole calories by ingredient
Introduction
Simple Delightful Simple DelightfulNumber of Servings: 24
Ingredients
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CORN CAKES
1/2 C frozen whole kernel corn, thawed
1 C. buttermilk complete pancake and waffle mix
3/4 C. water
2 Tbsp. finely chopped red bell pepper
2 Tbsp finely chopped green onions
2 Tbsp. reduced fatgrated Parmesan cheese
1 Tbsp. chopped fresh Cilantro
1/8 tsp. hot pepper sauce
GUACAMOLE
1 ripe Avocado pitted and peeled
1 1/2 Tbsp lime juice
2 Tbsp. finely chopped sweet onion
1 Tbsp. finely chopped jalapeno pepper, seeded, membranes removed
1/8 tsp. Salt
TOPPING
24 shelled,deviened cooked medium Shrimp, tails removed
Directions
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.