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Shrimp and Corn Tamales

Ingredients

  • 1 lb. shrimp cleaned and cooked, cut in small pieces
  • 1 c. shiitake mushrooms small dice
  • 2 ears corn remove kernels
  • 2 Hatch green chili peppers roasted (or other chili peppers)
  • 1 small red onion finely diced (about 1 cup)
  • 1 red pepper finely diced
  • 1/2 c. chopped cilantro
  • 1/2 tsp. chili powder
  • 1/4-1/2 tsp. cayenne pepper
  • salt and pepper to taste

Mush:

  • 4 c. masa corn flour made for tamales
  • 1 1/2 c. shortening or lard
  • 4 c. chicken broth
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. chili powder
  • 1 Tbsp. cayenne pepper or to your taste
  • 1 Tbsp. kosher salt
  • 1 tsp. cumin
  • corn husk or tamale papers

Instructions

  1. You need to soak your corn husk according to package directions. I think I soaked mine for 2-3 hours.
  2. In a medium skillet over medium heat, saute the onions, corn, red pepper, and mushrooms for about 5-6 minutes (or until onions are done). Add in the chopped green chili peppers and the shrimp. Stir until the shrimp are pink. Let the mixture cool and then season with the salt, pepper, cilantro, chili powder, and cayenne pepper. Set aside and make your mush.
  3. To make the mush, put the masa in a bowl with all the seasoning and work in the shortening or lard with either your fingers or a wooden spoon. Add in the hot broth and stir until you have no lumps.
  4. When you are ready to make your tamales use an offset spatula or knife and spread a thin layer of the mush on the husk, keeping it about 1″ from top and 1 1/2″ from bottom. Then you take 2-3 tablespoons fo the shrimp mixture and put it down the center of the mush. Take the corn husk on the side nearest you and fold the mush over the filling. Take the corn husk that you have just folded over and scoot it a little towards you. That will make the mush go around the filling. Then just roll over the tamale and roll up. Fold up the end and tie with a thin piece of corn husk. Stand upright in steamer basket. When you have finished, steam these for about 1 1/2 hours.
  5. To serve the tamale, take out of steamer, cut the end off and roll the tamale on your plate. Add a little mango salsa and enjoy.