Sun-dried And Shrimp Tamales |
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Prep Time: 0 Minutes Cook Time: 182 Minutes |
Ready In: 182 Minutes Servings: 1 |
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Good. Ingredients:
corn husks (soaked in water 2 hours) |
2 lbs of large shrimp |
3/4 cup of sundried tomatoes |
1 large onion |
2 ribs of celery |
the juice of 2 small limes |
fresh chopped garlic |
1 tsp. of chili powder |
1 tsp of cumin |
fresh chopped cilantro |
1/4 cup of olive oil |
--the ‘dough |
2 cups of masa |
1 cup of fish or shellfish stock |
1 cup of sour cream |
1 1/3 tsp. of baking powder |
2 jalapeno peppers |
1/2 cup + 3 tbls. of lard |
2 tsp of salt |
Directions:
1. FOR THE FILLING: Re-hydrate the tomatoes in white wine and then drain and chop them to a fine pulp.
2. Marinate the shrimp in the olive oil and lemon juice, seasoned with the chili powder and the cumin. Flame-grill them and chop them into small thin pieces.
3. Heat just a little more olive oil in a sauté pan and cook the onion and celery (both diced small) for 4-5 minutes. Dump in the shrimp, marinade and all along with the tomatoes and cook until almost all of moisture is gone bye-bye.
4. FOR THE DOUGH: Whip a few tablespoonfuls of the stock into the lard. Combine all the dry ingredients together and work them into that lard. Begin to add the stock a little at a time, until a smooth but tight mixture results. Mix in the sour cream taking care to keep the stuff somewhat firm.The jalapenos should be very finely chopped and kneaded in at the end.
5. Now if you have experience with tamales you will know what to do and anyone else should easily get the idea. In any case, be sure that they are tightly wrapped and steam them as you would for any old tamale.
6. Serve them as they are with a very acrid Salsa Verde or warm them in a red enchilada type sauce topped with a suitable cheese.
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