Shrimp With Cornmeal Pancakes

Recipe Ingredients

3		Poblano chiles*
2		Tomatoes; medium**
1		Onion; cut into quarters - med
1		Garlic
1/4 cup	59ml	White wine - dry
1 teaspoon	5ml	Sugar
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Red pepper - ground
1/2 cup	118ml	Dairy sour cream
1 lb	454g / 16oz	Shrimp; cooked - medium
		Cornmeal Pancakes
2		Eggs - large
1 cup	62g / 2.2oz	Yellow or blue cornmeal
1/4 cup	15g / 0.5oz	Unbleached flour
2 cups	474ml	Buttermilk
1/4 cup	49g / 1.7oz	Margarine or butter - melted
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Baking soda
		Garnishes
1/2 cup	73g / 2.6oz	Monterey Jack cheese - shred

Recipe Instructions

* Chiles should be roasted and peeled

** Tomatoes should be roasted, peeled, seeded, rough chopped

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 Tbs 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.

Source:
The Food & Wine Test Kitchen

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