Shrimp With Cornmeal Pancakes

* 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.



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