I didn't make the tamales. I just couldn't wrap my head around the idea of using lard in a light recipe. However, I did take the cilantro pesto recipe and combine it with shrimp. This pesto is fabulous!!! It's simple but super flavorful. I've made it 4 times and used it not only as a marinade but as a sauce. This is a keeper I will use over and over.
Shrimp and Cilantro Pesto Tamales
The shrimp cook as the tamales steam, so they're tender and perfectly done.
Yield: 12 servings (serving size: 2 tamales)
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Amount per serving
- Calories: 263
- Calories from fat: 27%
- Fat: 8g
- Saturated fat: 2.2g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 2g
- Protein: 12.6g
- Carbohydrate: 36.9g
- Fiber: 4.7g
- Cholesterol: 61mg
- Iron: 2.6mg
- Sodium: 574mg
- Calcium: 128mg
- 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)
- 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.
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