Shrimp with Cornmeal Pancakes Recipe

Name: Shrimp with Cornmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅛ 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

Servings: persons

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
⅛ 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.

1185

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 each poblano peppers, 2 each tomatoes, 1 each onions quartered, 1 clove garlic, and more.

Yes, Shrimp with Cornmeal Pancakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shrimp with Cornmeal Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions