* Exported from MasterCook * SHRIMP WITH CORNMEAL PANCAKES Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Mexican Cornmeal Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 ts Salt 1/8 ts 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 ts 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. - - - - - - - - - - - - - - - - - -