Shrimp with Cornmeal Pancakes
Yield
6 servingsPrep
25 minCook
40 minReady
1 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | each |
poblano peppers
|
* |
2 | each |
tomatoes
|
|
1 | each |
onions
quartered |
|
1 | clove |
garlic
|
|
¼ | cup |
white wine
dry |
* |
1 | teaspoon |
sugar
|
|
¼ | teaspoon |
salt
|
|
⅛ | teaspoon |
red pepper flakes
|
|
½ | cup |
sour cream
|
|
1 | pound |
shrimp
cooked |
|
Pancakes | |||
2 | large |
eggs
|
|
1 | cup |
cornmeal
|
|
¼ | cup |
unbleached all-purpose flour
|
|
2 | cups |
buttermilk
|
|
¼ | cup |
margarine
|
|
2 | teaspoons |
baking powder
|
|
1 | teaspoon |
baking soda
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | each |
poblano peppers
|
* |
2 | each |
tomatoes
|
|
1 | each |
onions
quartered |
|
1 | clove |
garlic
|
|
59 | ml |
white wine
dry |
* |
5 | ml |
sugar
|
|
1.3 | ml |
salt
|
|
0.6 | ml |
red pepper flakes
|
|
118 | ml |
sour cream
|
|
453.6 | g |
shrimp
cooked |
|
Pancakes | |||
2 | large |
eggs
|
|
237 | ml |
cornmeal
|
|
59 | ml |
unbleached all-purpose flour
|
|
473 | ml |
buttermilk
|
|
59 | ml |
margarine
|
|
1E+1 | ml |
baking powder
|
|
5 | ml |
baking soda
|
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.