Shrimp with Cornmeal Pancakes

• 3 each poblano peppers
• 2 each tomatoes
• 1 each onions quartered
• 1 clove garlic
• 1/4 cup white wine dry
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 18 teaspoon red pepper flakes
• 1/2 cup sour cream
• 1 pound shrimp cooked
• 2 large eggs
• 1 cup cornmeal
• 1/4 cup flour, unbleached all-purpose
• 2 cups buttermilk
• 1/4 cup margarine
• 2 teaspoons baking powder
• 1 teaspoon baking soda

1. 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.
2. Pour into a 2-quart saucepan; stir in wine, sugar, salt and red pepper.
3. Heat to boiling; reduce the heat to low.
4. Cook uncovered, stirring occasionally, until thickened, about 15 minutes.
5. Stir in sour cream and shrimp; heat just until hot.
6. Spoon over Cornmeal Pancakes and top with the shredded cheese.
7. CORNMEAL PANCAKES: Beat eggs in medium bowl until fluffy then beat in the remaining ingredients, just until smooth.
8. For each pancake, pour about 2 Tbls of the batter onto a hot greased griddle.
9. Cook until pancakes are dry around the edges and turn and cook the other side until golden brown.

poblano peppers, tomatoes, onions, clove garlic, white wine, sugar, salt, red pepper, sour cream, shrimp, eggs, cornmeal, flour, buttermilk, margarine, baking powder, baking soda

Taken from recipeland.com/recipe/v/shrimp-cornmeal-pancakes-44676 (may not work)