Shrimp with cornmeal pancakes

6 servings

Ingredients

Quantity Ingredient
3 Poblano Chiles; *
2 Tomatoes; Medium, **
1 Onion; Cut Into quarters,Med
1 Clove Garlic
¼ cup White Wine; Dry
2 Eggs; Large
1 cup Yellow Or Blue Cornmeal
¼ cup Unbleached Flour
2 cups Buttermilk
½ cup Monterey Jack Cheese; Shred
1 teaspoon Sugar
¼ teaspoon Salt
⅛ teaspoon Red Pepper; Ground
½ cup Dairy Sour Cream
1 pounds Shrimp; Cooked, Medium
¼ cup Margarine Or Butter; Melted
2 teaspoons Baking Powder
1 teaspoon Baking Soda

Directions

CORNMEAL PANCAKES

GARNISHES

* 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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