Shrimp and Cilantro Pesto Tamales |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The shrimp cook as the tamales steam, so they're tender and perfectly done. Ingredients:
24 dried corn husks |
1 cup fresh cilantro leaves |
1/2 cup sliced green onions |
2 tablespoons fresh lime juice |
1 tablespoon extra-virgin olive oil |
1/4 teaspoon salt |
3 garlic cloves |
1 cup fresh or frozen corn kernels (about 2 ears), thawed |
1 pound medium shrimp, peeled, deveined, and chopped |
4 1/2 cups basic masa dough |
2 cups hot water |
lime wedges (optional) |
Directions:
1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
2. Preheat oven to 450°.
3. Combine cilantro and next 5 ingredients (through garlic) in a food processor; process until finely chopped. Combine cilantro mixture, corn, and shrimp, tossing well to coat.
4. Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon shrimp mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
5. Steam the tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes. Serve with lime wedges, if desired.
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