CORN CAKES WITH SHRIMP & GUACAMOLE

Corn Cakes with Shrimp & Guacamole image

These appetizers can be made a few hours ahead of time and kept in an airtight container.-Carla DeVelder, Mishawaka, Indiana

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 15

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 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

Steps:

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.

Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 118mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.