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Title: Shrimp with Cornmeal Pancakes
Categories: Mexican Cake Pancake Breakfast Seafood
Yield: 6 Servings

3 Poblano Chiles; *
2 Tomatoes; Medium, **
1 Onion; Cut Into quarters,Med
1 Clove Garlic
1/4cWhite Wine; Dry
1tsSugar
1/4tsSalt
1/8tsRed Pepper; Ground
1/2cDairy Sour Cream
1lbShrimp; Cooked, Medium
CORNMEAL PANCAKES
2 Eggs; Large
1cYellow Or Blue Cornmeal
1/4cUnbleached Flour
2cButtermilk
1/4cMargarine Or Butter; Melted
2tsBaking Powder
1tsBaking Soda
GARNISHES
1/2cMonterey 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.

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