Shrimp Tamales

Preparation

• Corn

  • Peel away the damaged husk from the corn. With a knife, make an incision on the husk from head to tail. Carefully open the husk without breaking it. Remove the silk. With a sharp knife, cut the ear as close as possible to the stem and remove it, being careful to keep the husk intact. Keep the corn for another use.
  • In a large saucepan, bring water to a boil. Remove from the heat. Add the husks and allow to soak in the water for about 25 minutes. Drain and set aside.
  • Preheat the grill, setting the burners to medium-high.

• Corn Flour Dough

  • In a bowl, combine the flour, baking soda, chili powder and cayenne pepper. Season with salt and pepper. In a food processor or by hand, combine the butter with the dry ingredients.
  • Add the broth and stir until a soft dough forms. Divide the dough into 8 portions.

• Shrimp Filling

  • In a skillet over medium high heat, cook the onion and garlic in the butter and oil until golden brown. Let cool.
  • Add the shrimp, oregano, cilantro and salsa. Season with salt and pepper.

• Assembly

  • With your hands, spread the dough on the inside of the corn husks. Spoon the filling into the husks. Close to seal the filling. Wrap the tamales in the aluminum foil squares, taking care to seal the ends.
  • Cook on the grill for about 20 minutes, turning them once.
  • Unwrap the tamales, serve two per person for a main course or one for an appetizer. Delicious with our Corn and Black Bean Salad.