------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Shrimp With Cornmeal Pancakes
 Categories: Mexican Cornmeal Seafood   
   Servings:  6
 
       3 ea Poblano Chiles; * 
       2 ea Tomatoes; Medium, ** 
       1 ea Onion; Cut Into quarters,Med 
       1 ea Clove Garlic 
     1/4 c  White Wine; Dry 
       1 t  Sugar 
     1/4 t  Salt 
     1/8 t  Red Pepper; Ground 
     1/2 c  Dairy Sour Cream 
       1 lb Shrimp; Cooked, Medium 
 -----------------------------CORNMEAL PANCAKES-----------------------------
       2 ea Eggs; Large 
       1 c  Yellow Or Blue Cornmeal 
     1/4 c  Unbleached Flour 
       2 c  Buttermilk 
     1/4 c  Margarine Or Butter; Melted 
       2 t  Baking Powder 
       1 t  Baking Soda 
 ---------------------------------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
          halves and then seeded.
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   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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