Rock shrimp tamales with four-pepper cream

4 Servings

Ingredients

Quantity Ingredient
For The Tamales--
8 larges Dried Corn Husks*see
Notes
Masa Dough--
¼ cup Unsalted Butter softened
2 cups Masa Harina
1 teaspoon Baking Powder
1 teaspoon Salt
1 tablespoon Minced Chipotle In Adobo
¼ cup Canola Oil
1 cup Hot Chicken Or Shellfish
Stock
For The Filling--
2 slices Bacon -- finely diced
2 tablespoons Red Bell Pepper -- minced
2 tablespoons Green Bell Pepper- minced
2 tablespoons Yellow Bell Pepper --
Minced
2 tablespoons Red Onion -- minced
1 teaspoon Garlic -- minced
½ cup Chicken Or Shellfish Stock
½ teaspoon Adobo Sauce From Canned
Chipotles Above
8 ounces Coarsely Chopped Rock Shrimp
More if needed
1 tablespoon Chopped Fresh Cilantro
Four Pepper Cream (Recipe
Follows)
Garnish--
Cilantro Sprigs
Diced Bell Peppers

Directions

TO MAKE THE TAMALES: In the bowl of an electric mixer fitted with the paddle attachment, or by hand with a wooden spoon, beat the butter until light and fluffy. Add the masa harina, baking powder, salt and chipotle. Mix until well-blended. With the motor running, slowly add the canola oil and the hot stock. Continue mixing until you hear a slapping sound, approximately 2 minutes. The dough will be soft. Set aside. You can do this all by hand with a wooden spatula,but it will take some energy! TO MAKE THE FILLING: In a large saute pan over medium heat, saute the bacon until translucent. Add the peppers, onion and garlic and saute slowly until tender, approximately 3 minutes. Add the stock, shrimp and adobo sauce. Cook, stirring, until the shrimp are barely cooked through, approximately 1 minute. Remove from the heat, strain, set the solids aside, and return the liquid to pan. Over high heat, reduce the liquid until syrupy and add to the shrimp mixture. Add the cilantro and stir to combine. TO ASSEMBLE THE DISH: Remove the husks from the water, drain, and pat dry. Spread out the corn husks on a dry work surface. Pinch off an egg-size piece of the masa

mixture. Pat it into the corn husk, flattening the dough to approximately 4 inches square and ¼-inch thick, leaving a border of husk at least ½-inch wide around the perimeter of the dough. Spread a tablespoon of the filling lengthwise in the center of the dough.

Fold the husk together until the edges overlap and the masa and its filling are completely enclosed by the husk. Gently flatten the top and bottom of the husk and fold the ends up to enclose. Repeat with the other 7 husks. Place folded side down in a steamer over boiling water and steam, covered, for 45 minutes. TO SERVE: Open the husks to reveal the tamales and place on a warm plate. Spoon the Four-Pepper Cream over the tamales and garnish with cilantro sprigs and diced peppers. Serve immediately. Yield: 4 servings FOUR-PEPPER CREAM 1 tablespoon olive oil ¾ cup minced shallots 2 teaspoons seeded and chopped serrano chiles 1 cup dry white wine 2½ cups rich shrimp or chicken stock ¾ cup heavy cream 2 tablespoons finely diced red bell pepper 2 tablespoons finely diced yellow bell pepper 2 tablespoons finely diced green bell pepper Kosher salt and freshly ground white pepper Drops of fresh lemon or lime juice In a medium saute pan, heat the olive oil and saute the shallots and serranos until soft but not brown. Add the wine and stock and bring to a boil. Continue to boil until the mixture is reduced by half. Add the cream and continue to boil until the mixture is reduced to a light sauce consistency. Stir in the diced bell peppers and season to taste with salt, pepper and drops of lemon juice. Serve warm. (Four-Pepper Cream can be made up to a day ahead, stored in the refrigerator, and reheated gently in a water bath.) Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe By : COOKING RIGHT SHOW #CR9709

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