Waffles, They’re Not Just For Breakfast: Cornmeal Waffles with Summer Veggie & Shrimp Topping
The weeone loves waffles. I think she just likes to say the word waffle, but the kid will eat waffles every single day if I’m willing to make them. I’m not. ;D She gets that sort of spoiling when she’s with my parents so I figure it’s my role to knock her down a peg and teach her the hard and cold reality of life….you can’t always have waffles.
Anyway…we like waffles.
I came across a recipe from Cooking Light that was based around a savory waffle. It was immediately added to the menu and we tried it, and liked it, but we didn’t love it. We like it enough though to decide to tweak it to fit our tastes and try again.
The results were outstanding. We added a protein, shrimp, toned down the butter in the topping, added a bit more cornmeal to the waffles themselves and I have more ideas for next time. I think you could add just about any summer veggie to the topping. I’d like to do a version with crab and zucchini on the next serving of these. The possibilities are almost limitless.
To make waffles, you must employ the help of a waffle iron. Last Christmas the weeone bought me a Cuisinart Griddler. It was on my Amazon wish list and apparently she was stalking me. You HAVE to go look at it. Seriously…if I was a wealthy chick, I’d give five of them away. They are an excellent addition to even the laziest cook’s kitchen.
This has become a go-to gadget in our house since it arrived. It has removable grill plates – one side grooved like a grill, the other side flat and I purchased the additional waffle iron plates as well – and the whole thing opens all the way flat. This means I can use it like a George Foreman grill, a waffle iron, a flat griddle, etc. It’s very versatile and easy to use. I love it and it’s what I used to make these waffles. So you if you’re in the “but I don’t have a waffle iron” category, you HAVE to check this baby out.
As you’re thinking about what to have for dinner in these next couple of weeks as kids head back to school and life becomes orchestrated chaos for us once again, consider savory waffles for dinner. The weeone made the waffles and I threw the topping together. All in, this took us maybe 15 minutes. An easy do for a school night jam packed with homework and sports and that “quality time” we’re supposed to be logging.
As for this house…it’s the last week of summer vacation and as the weeone spends it with her Aunt LaLa and Uncle Bill, I’m holding down the fort here. Next week, she’ll start 5th grade and probably want waffles for breakfast AND dinner.
Cornmeal Waffles with Summer Veggie & Shrimp Topping
Serves 5 (2 waffles + 1/3 cup topping including 3-4 shrimp)
- 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
- Preheat waffle iron, then spray with nonstick cooking spray.
- 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.
- Blend the wet and dry waffle ingredients.
- 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.
- 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.
- 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.
- To serve, top two waffles with 1/3 cup of topping with at least 3 or 4 shrimp.
Nutritional Information (per serving):
Calories: 291, Fat: 7.2g (sat 2g, mono 2.7g, poly 1.3g), Protein: 26.1g, Carb: 31.9g, Fiber: 3.8g, Chol: 174mg, Sodium: 600mg
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