3 Poblano Chiles; * 1 ts Sugar
2 Tomatoes; Medium, ** 1/4 ts Salt
1 Onion; Cut Into quarters,Med 1/8 ts Red Pepper; Ground
1 Clove Garlic 1/2 c Dairy Sour Cream
1/4 c White Wine; Dry 1 lb Shrimp; Cooked, Medium
CORNMEAL PANCAKES
2 Eggs; Large 1/4 c Margarine Or Butter; Melted
1 c Yellow Or Blue Cornmeal 2 ts Baking Powder
1/4 c Unbleached Flour 1 ts Baking Soda
2 c Buttermilk
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