Shrimp with cornmeal pancakes
Yield: 6 servings
Ingredients:
- 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 MMMMM---------------------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 MMMMM-------------------------GARNISHES------------------------------
- 1/2 c Monterey Jack Cheese; Shred
Instructions:
* 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.
