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.