Shrimp with Cornmeal Pancakes

Ingredients

• 3 each poblano peppers
• 2 each tomatoes
• 1 each onions quartered
• 1 clove garlic
• 1/4 cup white wine dry
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 18 teaspoon red pepper flakes
• 1/2 cup sour cream
• 1 pound shrimp cooked
• 2 large eggs
• 1 cup cornmeal
• 1/4 cup flour
• unbleached all-purpose
• 2 cups buttermilk
• 1/4 cup margarine
• 2 teaspoons baking powder
• 1 teaspoon baking soda

Instructions

1. 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.
2. Pour into a 2-quart saucepan; stir in wine, sugar, salt and red pepper.
3. Heat to boiling; reduce the heat to low.
4. Cook uncovered, stirring occasionally, until thickened, about 15 minutes.
5. Stir in sour cream and shrimp; heat just until hot.
6. Spoon over Cornmeal Pancakes and top with the shredded cheese.
7. CORNMEAL PANCAKES: Beat eggs in medium bowl until fluffy then beat in the remaining ingredients, just until smooth.
8. For each pancake, pour about 2 Tbls of the batter onto a hot greased griddle.
9. Cook until pancakes are dry around the edges and turn and cook the other side until golden brown.