24 Dried corn husks
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.
4 cup Fresh corn kernels#11;
1 Small red onion (chopped)
1 1/2 cup Water
Puree the corn, onion and water in a food processor. Transfer the mixture to a mixing bowl and stir in the butter until combined.
2 tablespoon Honey#11;
4 ounce Yellow cornmeal#11;
1 Stick unsalted butter (melted)
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.
Chives for garnish
Red pepper for garnish
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.
1 tablespoon Canola oil#11;
1 small onion (finely diced)
FOR THE ROASTED GARLIC SAUCE: Heat oil in a medium saucepan over high heat. Add the onion and cook until soft.
1 head garlic (approximately 12 cloves) roasted
1 cup Dry white wine
Add the garlic and wine and cook until the wine is almost evaporated.
3 cup heavy cream
Add the cream, bring to a boil, reduce the heat to low and cook until reduced by half, about 15-20 minutes.
salt and freshly ground pepper
Transfer to a food processor or blender and process until smooth, season with salt and pepper.
1/4 cup Pure olive oil
FOR THE SHRIMP: Heat 2 tablespoons of the oil in a large sauté pan over high heat.
24 Large shrimp (shelled and deveined)
Salt and freshly ground pepper
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.
1 cup fresh or frozen corn (thawed)
roasted garlic sauce
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.
2 tablespoon finely chopped cilantro#11;
1 finely diced bell pepper (for garnish)
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.