Shrimp with Cornmeal Pancakes

Ready in 1 hour

Top-ranked recipe named "Shrimp with Cornmeal Pancakes"

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Try this Shrimp with Cornmeal Pancakes recipe, or contribute your own. "Corn(meal" and "Mexican" are two tags used to describe Shrimp with Cornmeal Pancakes.


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1/4 ts Salt
2 Eggs; Large
2 c Buttermilk
2 ts Baking Powder
3 Poblano Chiles; *
1 lb Shrimp; Cooked, Medium
1/4 c Unbleached flour
1 Onion; Cut Into quarters,Med
1 c Yellow Or Blue Cornmeal
1 ts Baking soda
1/2 c Sour Cream
2 Tomatoes; Medium, **
1/8 ts Red Pepper; Ground
1/2 c Monterey Jack Cheese; Shred
1 Garlic
1/4 c White Wine; Dry
1 ts Sugar
1/4 c Margarine Or Butter; Melted

Original recipe makes 6 Servings



* 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. Miscellaneous recipes from the collection of Mike Orchekowski. File

Calories Per Serving: 98 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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