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Shrimp and Corn Tamales
Ingredients
  • 1 head Garlic
  • 1 1/2 tbsp Olive oil
  • 1 Onion finely diced
  • 1/2 cup White wine
  • 1 1/2 cups Heavy cream
  • 1 1/4 pounds Wild shrimp peeled and deveined
  • 3 tbsp olive oil
  • 1 cup Fresh corn kernels
  • Salt and pepper
  • Bell pepper and chives for garnish Diced
Instructions
  1. Preheat the oven to 375°

  2. Cut off the top of the head of garlic to expose the cloves. Set the head on a sheet of foil, cut side up, and drizzle with 1/2 tablespoon of olive oil. 

  3. Wrap the garlic in the foil and roast in the oven for 45 minutes, or until very tender. Let cool. Unwrap and discard the skins.

  4. In a medium saucepan, heat the remaining 1 tablespoon of olive oil. 

  5. Add the onion and cook over moderate heat until softened, about 6 minutes. 

  6. Add the roasted garlic cloves and the wine and boil over high heat until the wine is reduced to 2 tablespoons, about 5 minutes. 

  7. Add the cream and simmer over moderate heat until it is reduced by half, about 10 minutes. 

  8. Transfer the mixture to a blender and puree until smooth. Season the sauce with salt and pepper.

  9. Season the shrimp with salt and pepper. 

  10.  In a large skillet, heat 2 tablespoons of the olive oil. Add the shrimp and cook over moderately high heat until lightly golden on both sides and just white throughout, about 4 minutes. Set aside.

  11. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the corn and cook over moderate heat for 2 minutes. 

  12. Stir in the roasted garlic sauce and bring to a simmer over moderately low heat. Add the shrimp, toss to coat and cook for 1 minute.

  13. On the smooth side of the husk, spread a thin layer of masa 1/4 inch from the flat end to just before the tapered end. 

  14. Add 2 tablespoons of filling, fold in the sides, then the tail to meet the flat end. 

  15. Stack the tamales upright in a steamer, cover, and steam for 45 minutes, or until firm. 

  16. Uncover and allow to cool for 15 minutes before serving. Garnish with bell pepper and chives, if desired.