• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Shrimp with Cornmeal Pancakes

  • Recipe Submitted by on

Category: Mexican, Seafood

 Ingredients List

  • 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.

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