Shrimp and Cilantro Pesto Tamales

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. 1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
2. 2. Preheat oven to 450°.
3. 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. 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. 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.