Preparation / Directions:
* Chiles should be roasted and peeled
** Tomatoes should be roasted, peeled, seeded, rough chopped
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 Tbs 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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