WIW: Caribbean Shrimp Stuffed Waffle Pops & Mango Cilantro Dip

3/4 C. yellow corn meal

3/4 C. all-purpose flour

1 T. Caribbean seasoning divided

2 tsp. sugar

1 1/2 tsp. baking powder

3/4 C. milk

1 egg

1 T. vegetable or canola oil

1 jalapeño seeds & ribs removed, finely chopped

1/3 C. red onion finely chopped

1 lb. large or jumbo precooked shrimp

Wooden skewers

 

3/4 C. plain yogurt

2 ripe mangos chopped

1 lime juiced & zested

1/4 C. fresh cilantro chopped

1 T. honey

 

Prepare waffle batter by mixing together dry ingredients corn meal, flour, 2 tsp. Caribbean seasoning, sugar, and baking powder in a large mixing bowl. In a separate mixing bowl mix together wet ingredients milk, egg, and vegetable oil until well combined. Pour into dry ingredients and mix until just combined. Mixture should be fairly thick, but add a little more milk if needed. Mix in jalapeño and onion. Lightly brush waffle iron with oil or spray with nonstick cooking spray if desired. Preheat waffle iron according to manufacturer directions. Sprinkle remaining 1 tsp. of Caribbean seasoning onto shrimp. Place a wooden skewer in each shrimp. Dip in waffle batter, then place in waffle iron in batches. Cook about 2-3 minutes or until waffles are golden brown and crispy on the outside.

Meanwhile, place yogurt, mangos, lime juice and zest, cilantro, and honey in food processor and process until smooth. Recipe Notes: waffle batter should be fairly thick, but add milk as desired so that you can dip shrimp. You don’t want the batter too thin, or it won’t stick to the shrimp. If you don’t have a food processor for the dip, you can chop the ingredients and mix together or mash with a fork or use a blender. You can use any kind of Caribbean or Jerk seasoning. You may need to adjust the amount of seasoning based on the spiciness. You can substitute bell pepper for the jalapeño for a more mild flavor.