My Recipes


User: nnss

Yield: 6 servings

Categories: mexican, seafood, master mix

amount unit name
3 poblano chiles *
2 tomatoes medium, **
1 onion cut into quarters,med
1 clove garlic
1/4 C white wine dry
1 TS sugar
1/4 TS salt
1/8 TS red pepper ground
1/2 C dairy sour cream
1 LB shrimp cooked, medium
2 eggs large
1 C yellow or blue cornmeal
1/4 C unbleached flour
2 C buttermilk
1/4 C margarine or butter melted
2 TS baking powder
1 TS baking soda
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.