------------- 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 
     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.
   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.
   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.