Recipe - Shrimp With Cornmeal Pancakes

3 Poblano Chiles; *
2 Tomatoes; Medium, **
1 Onion; Cut Into quarters,Med
1 Clove Garlic
One fourth cup White Wine; Dry
1 teaspoon Sugar
One fourth teaspoon Salt
1/8 teaspoon Red Pepper; Ground
One half cup Dairy Sour Cream
1 pound Shrimp; Cooked, Medium

CORNMEAL PANCAKES
2 Eggs; Large
1 cup Yellow Or Blue Cornmeal
One fourth cup Unbleached Flour
2 cup Buttermilk
One fourth cup Margarine Or Butter; Melted
2 teaspoon Baking Powder
1 teaspoon Baking Soda

GARNISHES
One half cup 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 2quart 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.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip