Cornmeal Pancake & Shrimp Appetizers
When most people stare down a bunch of bags of pancake mix, they probably picture light and fluffy pancakes dripping with syrup. I have a friend who has told me that it’s one of his life goals to be served a stack of pancakes as tall as his face. You know, like you see in cartoons. And I’m going to make that happen for him eventually.
While the full line of Bob’s Red Mill Pancake & Waffle Mixes are perfectly suited to that big ol’ stack of fluffy pancakes (I’m partial to the Buttermilk Pancake Mix), my tastebuds almost always crave savory rather than sweet. I knew the Organic Cornmeal Pancake Mix could take a savory slant depending on what it was paired with, so I just went for it.
Instead of making normal-sized cornmeal pancakes, I just made little itty bitty mini ones. I whipped up a creamy topping with crème fraîche*, whipped cream cheese, dill and horseradish. I dolloped a spoonful of topping onto each pancake, and then placed a poached shrimp on top.
The best part of these little bites is that you can totally make everything way ahead of time and serve them chilled. Poach the shrimp and throw them in the fridge. Stir together the horseradish cream, and put that in the fridge, too. You can even make the pancakes and cool them on a cooling rack. When they’re fully cooled, just put them in a zip-top bag until you’re ready to assemble.
*Crème fraîche = fancy sour cream. Feel free to simply use sour cream.
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For the Poached Shrimp:
For the Dill-Horseradish Cream:
For the Cornmeal Pancakes & Garnish:
Disclosure: This is a sponsored post written by me on behalf of Bob’s Red Mill. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.