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Blue Corn & Shrimp Tamales

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

Servings: 16

List of Ingredients

1 pound fresh blue corn masa
1/2 teaspoon baking powder
4 ounces shortening
salt, to taste
5 ounces onion, small dice
2 ounces red bell pepper, small dice
2 ounces green bell pepper, small dice
1 teaspoon garlic, chopped
1 ounce vegetable oil
salt and pepper, to taste
16 shrimp, peeled and deveined
dried corn husks, as needed


Recipe

Combine the masa, baking powder and shortening in a bowl of an electric mixer, season with salt and mix until the masa pulls away from the sides of the bowl.

Sauté the onion, peppers and garlic in the vegetable oil until tender. Season with salt.
Remove from the heat and cool.

Cut the shrimp in half lengthwise.

To assemble the tamales, use a rubber spatula to spread 5 ounces (150 grams) of the masa mixture lengthwise on a 16 in. x 12 in. (40 cm x 30 cm) piece of parchment paper to form a 4 in. x 12 in. (10 cm x 30 cm) band of masa.
Spread 1 1/2 ounces (45 grams) of the vegetable mixture in a line lengthwise down the center of the masa.

Place eight shrimp halves, end to end, on top of each row of the vegetable mixture.
Roll the parchment paper so that the masa completely encircles the shrimp and vegetable mixture.
Twist the ends of the paper to seal.
Repeat three more times to make four rolls. Freeze the rolls.

Unwrap each frozen roll and cut into four pieces.
Wrap each piece tightly in dry corn husks that have been soaked in water, tying each end with thin strands of husk. Steam the tamales for 30-45 minutes. Allow the steamed tamales to rest for 10 minutes after cooking so that the masa becomes firm.
Serve warm.