Place shrimp in a mixing bowl and dust with Ancho Citrus Seasoning, tossing the bowl to get an even coating of spices. Heat the Whirl in a skillet, over medium-high heat, and then add the shrimp. Sauté the shrimp, tossing or stirring frequently, for 2 minutes then add the chicken stock/corn starch mixture. Whisk, or stir, until the sauce thickens. Spoon a shrimp and 1/2 oz. sauce on a Southwest Corn Cake and serve as an appetizer.
In a mixing bowl, combine dry ingredients then stir in the corn; mix well. Beat the eggs and Whirl and add them to the dry ingredients; mixing until they are quite sticky then, gradually, add the buttermilk. Mix until a smooth batter is achieved. Using a 1 oz. ladle, drop batter onto a skillet or flat griddle that has been sprayed with Whirl Pan Spray. Turn cake when bubbles appear, for a total cooking time of 2-3 minutes on each side.