Title: Shrimp with cornmeal pancakes
 Categories: Mexican, Master mix, Seafood
      Yield: 6 Servings
 
      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

MMMMM---------------------CORNMEAL PANCAKES--------------------------
      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

MMMMM-------------------------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.