Shrimp Tamales

Shrimp Tamales

  • Preparation 45 min
  • Cooking 45 min
  • Servings 8
  • Sans noix
  • Sans gluten
  • Sans oeufs
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Ingredients

    • 8 ears corn, husks intact
    • 8 squares 12-inch (30-cm) aluminum foil
  • Corn Flour Dough

    • 1 1/2 cups (180 g) corn flour (see note)
    • 1 tsp baking soda
    • 2 tsp chili powder
    • Cayenne pepper, to taste
    • 6 tbsp (80 g) butter, cold
    • 3/4 cup (180 ml) chicken broth
  • Shrimp Filling

    • 1 onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 1 tbsp butter
    • 1 tbsp (15 ml) corn oil
    • 12 oz (350 g) medium raw shrimp, peeled, deveined and halved lengthwise
    • 1 tbsp fresh oregano, chopped
    • 1/4 cup (10 g) fresh cilantro leaves, chopped
    • 1/2 cup (125 ml) salsa
    • Salt and pepper

Preparation

  • Corn

  • Corn Flour Dough

  • Shrimp Filling

  • Assembly

Note from Ricardo

In the Southwest of the United States, tamales are often part of celebration meals. A mixture of meat, peppers, cheese, and corn flour wrapped in cornhusks and steamed. The preparation of these parcels takes a little work; family and friends come together to make an assembly line: preparing the leaves, mixing the filling, folding and cooking. And let the party begin!

Be careful not to confuse corn flour with cornmeal, which is used in preparing polenta. Corn flour has the same texture as all-purpose flour but is yellow in colour.

Variation To prepare a chicken filling, replace the shrimp with about 1 1/2 skinless and boneless chicken breast, cooked and sliced into thin strips.

Personal Note