Shrimp With Cornmeal Pancakes Recipe

The best delicious Shrimp With Cornmeal Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Shrimp With Cornmeal Pancakes recipe today!

Hello my friends, this Shrimp With Cornmeal Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Shrimp With Cornmeal Pancakes is amazingly delicious, and addictive, everyone will be asking for more Shrimp With Cornmeal Pancakes.

What Makes This Shrimp With Cornmeal Pancakes Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Shrimp With Cornmeal Pancakes.

Ready to make this Shrimp With Cornmeal Pancakes Recipe? Let’s do it!

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Ingredients & Directions

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

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

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.

Miscellaneous recipes from the collection of Mike Orchekowski.

6 Servings

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