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
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.
Yields
6 servings