WEEKDAYS 1e|12c|p

Shrimp and Roasted Garlic Tamale

Bobby Flay
Servings: 8
1 to 30 min

Dig into this Mexian dish!

  • Ingredients
  • step-by-step directions
Shrimp and Roasted Garlic Tamale
  • 24 Dried corn husks
  • 4 cup Fresh corn kernels
  • 1 1/2 cup Water
  • 1 Small red onion (chopped)
  • 1 Stick unsalted butter (melted)
  • 2 tablespoon Honey
  • 4 ounce Yellow cornmeal
  • Salt and freshly ground black pepper
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  • 1 tablespoon Canola oil
  • 1 small onion (finely diced)
  • 1 head garlic (approximately 12 cloves) roasted
  • 1 cup Dry white wine
  • 3 cup heavy cream
  • salt and freshly ground pepper
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  • 1/4 cup Pure olive oil
  • 24 Large shrimp (shelled and deveined)
  • Salt and freshly ground pepper
  • 1 cup fresh or frozen corn (thawed)
  • roasted garlic sauce
  • 2 tablespoon finely chopped cilantro
  • 1 finely diced bell pepper (for garnish)
  • FOR THE MASA:  Two hours before you form the tamales, clean the husks under running water.  Soak them in warm water for 2 hours, or until softened.
  • Puree the corn, onion and water in a food processor.  Transfer the mixture to a mixing bowl and stir in the butter until combined.  
  • Add the cornmeal and honey and mix until there are no visible lumps.  (the mixture will be loose)
  • Remove the corn husks from the water and set aside the best 20 husks.  Drain and pat dry.  Tear the remaining husks into 1-inch wide strips to be used for tying.  
  • Lay 2 husk flat on a work surface with the tapered ends facing out and the broad bases overlapping by about 3 inches.  
  • Place about 1/3 cup of masa mixture in the center.  Bring the long sides up over the masa, slightly overlapping, and pat down to close. 
  • Tie each end of the bundle with a strip of corn husk, pushing the filling toward the middle as you tie.  Trim the ends to about 1/2 inch beyond the tie.  Tamales can be assembled up to 4 hour ahead and refrigerated. 
  • Arrange tamales in a single layer on a steaming rack, cover tightly with foil and steam over boiling water for approximately 45-75 minutes or until firm to the touch.  
  • Arrange 1 tamale on each serving plate. Cut off 1 end of the tamale to open it up, so the masa flows out of the husk onto the plate.  
  • Spoon 3 shrimp and a generous potion of the sauce over the tamale. Garnish with chives and red pepper and serve immediately.  Husks are not edible.
  • FOR THE ROASTED GARLIC SAUCE:  Heat oil in a medium saucepan over high heat.  Add the onion and cook until soft.  
  • Add the garlic and wine and cook until the wine is almost evaporated.  
  • Add the cream, bring to a boil, reduce the heat to low and cook until reduced by half, about 15-20 minutes. 
  • Transfer to a food processor or blender and process until smooth, season with salt and pepper. 
  • FOR THE SHRIMP: Heat 2 tablespoons of the oil in a large sauté pan over high heat.  
  • Season the shrimp on both sides with salt and pepper. 
  • Sauté half of the shrimp until lightly golden brown on both sides and just cooked through, about 2-3 minutes.  Remove to a plate and repeat with the remaining oil and shrimp.
  • Add the corn to the pan that you sautéed the shrimp in and cook for 3-4 minutes.  Add the garlic sauce and bring to a simmer.  
  • Return the shrimp to the pan and cook just to heat through, about 1 minute; and the cilantro and season with salt and pepper to taste.
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