Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

The shrimp cook as the tamales steam, so they're tender and perfectly done.

Julianna Grimes
Recipe by Cooking Light December 2008

Gallery

Lee Harrelson; Styling: Jan Gautro

Recipe Summary

Yield:
12 servings (serving size: 2 tamales)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

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  • Preheat oven to 450°.

  • 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.

  • 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.

  • 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.

Nutrition Facts

263 calories; calories from fat 27%; fat 8g; saturated fat 2.2g; mono fat 3.2g; poly fat 2g; protein 12.6g; carbohydrates 36.9g; fiber 4.7g; cholesterol 61mg; iron 2.6mg; sodium 574mg; calcium 128mg.
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