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Shrimp with Cornmeal Pancakes



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  • Cooking Time: N/A

Shrimp with Cornmeal Pancakes

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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

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.

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

Serves:

6 Servings

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