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Shrimp With Cornmeal Pancakes

Recipe name:
Shrimp With Cornmeal Pancakes

Recipe category:
Cake

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Recipe details: Shrimp with Cornmeal Pancakes

3 Poblano Chiles; * 2 Tomatoes; Medium, ** 1 Onion; Cut Into quarters,Med 1 Clove Garlic 1/4 c White Wine; Dry 1 t Sugar 1/4 t Salt 1/8 t Red Pepper; Ground 1/2 c Dairy Sour Cream 1 lb Shrimp; Cooked, Medium -CORNMEAL PANCAKES - 2 Eggs; Large 1 c Yellow Or Blue Cornmeal 1/4 c Unbleached Flour 2 c Buttermilk 1/4 c Margarine Or Butter; Melted 2 t Baking Powder 1 t Baking Soda -GARNISHES - 1/2 c Monterey Jack Cheese; Shred * Chiles should be roasted and peeled, (See Sowest 1), and seeded. ** Tomatoes should be roasted, peeled, (See Sowest 1), and cut into ~ - ~-- Place chiles, tomatoes, onion and garlic in a food processor workbowl fitted with a steel blade or in a blender container; cover and process the mixture until smooth. Pour into a 2-quart saucepan; stir in wine, sugar, salt and red pepper. Heat to boiling; reduce the heat to low. Cook uncovered, stirring occasionally, until thickened, about 15 minutes. Stir in sour cream and shrimp; heat just until hot. Spoon over Cornmeal Pancakes and top with the shredded cheese. CORNMEAL PANCAKES: Beat eggs in medium bowl until fluffy then beat in the remaining ingredients, just until smooth. For each pancake, pour about 2 Tbls of the batter onto a hot greased griddle. Cook until pancakes are dry around the edges and turn and cook the other side until golden brown.

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Shrimp With Cornmeal Pancakes

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