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Shrimp and Cilantro Pesto Tamales

Photo: Lee Harrelson; Styling: Jan Gautro
Yield 12 servings (serving size: 2 tamales)
The shrimp cook as the tamales steam, so they're tender and perfectly done.


  • 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)

Nutrition 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

How to Make It

  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.