Shrimp with Cornmeal Pancakes

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.