Tamale with Rock Shrimp Ragoût
| Serves | 8 |
|---|---|
| Ingredients | Seafood, Vegetables, Dairy |
| Day Part | Dinner, Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Mexican |
The rock shrimp topping adds a bit of elegance to these simple and comforting tamales. Served in the husk, these look nice on the plate.
Ingredients
1⁄2 cup milk
1 1⁄2 cup corn kernels, freshly roasted
2 cups masa harina
3⁄4 cup butter
1 tsp. baking powder
1 tsp. salt
1 head roasted garlic, peeled
1 package dried corn husks, soaked
2 cups rock shrimp ragoût
1⁄4 cup cilantro, chopped
Steps
1. Briefly simmer milk and 1 cup corn; puree mixture.
2. Add corn mixture to masa harina. Whip together butter, baking powder, salt, and roasted garlic; add masa, 1⁄4 cup at a time, and beat about 10 min. Fold in remaining corn.
3. Divide dough on husks; roll and tie. Steam for 30 min.
4. To serve, open husks and divide ragoût evenly over each tamale; garnish with cilantro.