Savory Cassava Corn Waffles topped with Spicy Shrimp. Drizzle a little bit of maple syrup for a sweet and savory dish or eat with a side of avocado. Either way, this gluten-free dish is sure to please your guest at your next brunch!
Course Breakfast, lunch
Prep Time 50minutes
Cook Time 30minutes
Total Time 1hour20minutes
Cassava Corn Waffle Batter
2cupsCorn Flour or Fine Corn Meal
1cupGrated or Shaved Parmesan cheese
8 tbsp Butter (Melted)
4 tspBaking powder
¼tspNo salt seasoning(Add to your liking)
¼tspOnion salt(Add to your liking)
½poundWild caught ShrimpFresh or Frozen
½Red Bell pepper(diced)
½Orange Bell Pepper(diced)
1cupof Grape Tomatoes(halved)
3 stalks of Celery(diced)
1 tbspTomato Paste
tspCajun or Blackened Seasoning(Add to your liking)
¼ tspBlack Pepper(cracked)
¼tspNo Salt Seasoning(Add to your liking)
¼tspOnion Salt(Add to your liking)
¼tspRed Pepper Flakes(Add to your liking)
Juiceof ½ a Lemon
2 tbspOlive oil
1cupWater(use to your liking for the consistency you like)
For the Waffles
For the Waffles. In a large mixing bowl combine the dry ingredients (Cassava Flour, Corn Flour, Parmesan Cheese, Baking powder, Salt, No Salt Seasoning and Onion Salt. Whisk till evenly combined.
In a small bowl, whisk the egg, buttermilk and cooled melted butter together. Once evenly mixed, add the mixture to the dry ingredients until it creates a thick batter that's not too lumpy. Wrapped with plastic and let sit in the fridge for 15minutes.
Heat your waffle iron, Spray both sides of the iron pan and add about 2-3 spoonfuls of batter to the middle of the iron but don't overcrowd the iron. Close the lid, and cook according to your waffle iron's instructions until golden brown. Keep the waffles warm in the oven, till ready to serve. Makes about 19, Four-inch waffles.
For the Shrimp:
Dice up the red and orange bell pepper, red onion, garlic, celery, and grape tomatoes and set aside. Peel and devein the shrimp or defrost your shrimp in a bowl of water. Run water over the shrimp to clean off any impurities and lay the shrimp on a plate and pat dry with a napkin.
Squeeze the juice of a half a lemon, add olive oil, salt, Blackened seasoning, your favorite no-salt seasoning, and onion salt to the shrimp. Flip the shrimp and season to your liking. Massage the seasoning to the shrimp and let marinate for 5-10 minutes.
In a hot medium-size skillet, add 2 tablespoons of olive oil and 2 tablespoons of butter. Add the shrimp one by one giving the shrimp enough space to cook evenly in the pan. Save the marinade for later. When the shrimp starts to get a pink color, Remove the shrimp and set aside in a small bowl.
In the same hot skillet add the diced bell pepper, onion, garlic, red onion, celery, and tomatoes, let cook till soft. Pour the marinade from earlier and let it cook down for about 2minutes. Add about a cup of water and a tablespoon of tomato paste and combine evenly.
As the sauce starts to thicken up add the shrimp back in and stir occasionally for about 2-3 minutes.
Serve immediately on top of the warm Cassava Corn waffles.