MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       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.
  
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