Shrimp and Roasted Garlic Tamale
Dig into this Mexian dish!
- step-by-step directions
Shrimp and Roasted Garlic Tamale
- FOR THE MASA:
- 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
- FOR THE ROASTED GARLIC SAUCE:
- 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
- FOR THE SHRIMP:
- 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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