Corn Cakes with Shrimp & Guacamole Recipe

Corn Cakes with Shrimp & Guacamole Recipe photo by Taste of Home

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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

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Corn Cakes with Shrimp & Guacamole Recipe

Prep: 30 min. Cook: 5 min./batch

Yield: 24 Servings

30 5 35

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 California 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

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.
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.
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.
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.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 appetizer equals 44 calories, 2 g fat (trace saturated fat), 15 mg cholesterol, 118 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Corn Cakes with Shrimp & Guacamole in Taste of Home December/January 2009, p41