Shrimp and Cilantro Pesto Tamales

Photo: Lee Harrelson; Styling: Jan Gautro
The shrimp cook as the tamales steam, so they're tender and perfectly done.

Yield:

12 servings (serving size: 2 tamales)

Recipe from

Nutritional Information

Calories 263
Caloriesfromfat 27 %
Fat 8 g
Satfat 2.2 g
Monofat 3.2 g
Polyfat 2 g
Protein 12.6 g
Carbohydrate 36.9 g
Fiber 4.7 g
Cholesterol 61 mg
Iron 2.6 mg
Sodium 574 mg
Calcium 128 mg

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)

Preparation

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.

Note:

Julianna Grimes,

December 2008