Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Poblano Chiles; * 1 ts Sugar
2 Tomatoes; Medium, ** 1/4 ts Salt
1 Onion; Cut Into quarters,Med 1/8 ts Red Pepper; Ground
1 Clove Garlic 1/2 c Dairy Sour Cream
1/4 c White Wine; Dry 1 lb Shrimp; Cooked, Medium

-----------------------------CORNMEAL PANCAKES-----------------------------
2 Eggs; Large 1/4 c Margarine Or Butter; Melted
1 c Yellow Or Blue Cornmeal 2 ts Baking Powder
1/4 c Unbleached Flour 1 ts Baking Soda
2 c Buttermilk

---------------------------------GARNISHES---------------------------------
1/2 c 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 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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