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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Shrimp With Cornmeal Pancakes
Categories: Mexican Cornmeal Seafood
Servings: 6
3 ea Poblano Chiles; *
2 ea Tomatoes; Medium, **
1 ea Onion; Cut Into quarters,Med
1 ea 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 ea 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
halves and then seeded.
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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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