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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 6 |
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Directions: * 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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