Title: Shrimp with Cornmeal Pancakes
Categories: Mexican Cake Pancake Breakfast Seafood
Yield: 6 Servings
| 3 | | Poblano Chiles; * |
| 2 | | Tomatoes; Medium, ** |
| 1 | | Onion; Cut Into quarters,Med |
| 1 | | Clove Garlic |
| 1/4 | c | White Wine; Dry |
| 1 | ts | 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 | ts | 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
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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.