Shrimp With Cornmeal Pancakesmexican, seafood 3 poblano chiles; * 2 tomatoes; medium, ** 1 onion; cut into quarters,med 1 clove garlic 1/4 cup white wine; dry 1 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon red pepper; ground 1/2 cup dairy sour cream 1 lb shrimp; cooked, medium ----CORNMEAL PANCAKES---- 2 eggs; large 1 cup yellow or blue cornmeal 1/4 cup unbleached flour 2 cup buttermilk 1/4 cup margarine or butter; melted 2 teaspoon baking powder 1 teaspoon baking soda ----GARNISHES---- 1/2 cup 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. |
