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Shrimp with Cornmeal Pancakes

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Recipe

 

Yield

6 servings

Prep

25 min

Cook

40 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 each poblano peppers
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2 each tomatoes
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1 each onions
quartered
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1 clove garlic
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¼ cup white wine
dry
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1 teaspoon sugar
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¼ teaspoon salt
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teaspoon red pepper flakes
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½ cup sour cream
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1 pound shrimp
cooked
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Pancakes
2 large eggs
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1 cup cornmeal
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¼ cup unbleached all-purpose flour
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2 cups buttermilk
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¼ cup margarine
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2 teaspoons baking powder
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1 teaspoon baking soda
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Ingredients

Amount Measure Ingredient Features
3 each poblano peppers
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2 each tomatoes
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1 each onions
quartered
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1 clove garlic
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59 ml white wine
dry
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5 ml sugar
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1.3 ml salt
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0.6 ml red pepper flakes
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118 ml sour cream
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453.6 g shrimp
cooked
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Pancakes
2 large eggs
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237 ml cornmeal
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59 ml unbleached all-purpose flour
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473 ml buttermilk
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59 ml margarine
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1E+1 ml baking powder
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5 ml baking soda
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 35040% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 230mg 77%
Sodium 591mg 25%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 10%
Sugars g
Protein 48g
Vitamin A 23% Vitamin C 16%
Calcium 20% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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