MENU
 
 
 
 

  • Cornmeal Waffles with Summer Veggie & Shrimp Topping

    1 vote
    Cornmeal Waffles with Summer Veggie & Shrimp Topping
    Prep: 10 min Cook: 15 min Servings: 5
    by Terri Schlather
    5 recipes
    >
    Waffles for dinner don't have to be the sweet and syrup drenched variety. This cornmeal waffle is the perfect layering piece for your favorite summer veggies. It comes together quickly and is loved by kids and adults alike.

    Ingredients

    • 1 cup whole grain pancake and waffle mix (such as Bob’s Red Mill)
    • 1/3 cup cornmeal
    • 1 tablespoon canola oil
    • 1 cup club soda
    • 2 egg whites
    • 3/4 pound large shrimp, peeled and deveined (between 15-20 shrimp)
    • 1 tablespoon old bay or other seasoning well suited to shrimp
    • 1/2 tablespoon butter
    • 2 cups chopped Roma tomatoes
    • 1 cup fresh corn kernels
    • 1/4 cup green onions
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • Cooking Spray

    Directions

    1. Preheat waffle iron, then spray with nonstick cooking spray.
    2. Combine the waffle mix with cornmeal in a medium bowl. In a separate bowl or measuring cup mix club soda, canola oil and the egg whites.
    3. Blend the wet and dry waffle ingredients.
    4. Use a 1/3 cup measuring cup to ladle waffle batter onto each 4-inch waffle grid and spread it around to cover. Cook the waffles 2-3 minutes or until the steaming stops. Waffles will be slightly golden, but not brown. Continue with remaining batter.
    5. Spray a medium nonstick pan over medium- high heat. Add the shrimp, sprinkling them with Old Bay seasoning. Cook 2-3 minutes per side until pink. Set aside in a bowl or dish.
    6. Melt 1/2 tablespoon of butter over medium high heat in the same pan. Add corn corn and tomatoes and sauté for 4-5 minutes. Stir in the green onions and add the shrimp until all is hot.
    7. To serve, top two waffles with 1/3 cup of topping with at least 3 or 4 shrimp.

    Similar Recipes

    Leave a review or comment