Shrimp Tamales
Shrimp Tamales
Ingredients
- 8 ears corn, husks intact
- 8 squares 12-inch (30-cm) aluminum foil
- 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
- 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
Instructions
- 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.
Shrimp Tamales