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Shrimp and Cilantro Pesto Tamales
by laticia jefferson
serves: 12
  Julianna Grimes, Cooking Light, DECEMBER 2008

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

Nutritional Information
Calories:263 (27% from fat)
Fat:8g (sat 2.2g,mono 3.2g,poly 2g)
Protein:12.6g
Carbohydrate:36.9g
Fiber:4.7g
Cholesterol:61mg
Iron:2.6mg
Sodium:574mg
Calcium:128mg
Ingredients:
  24   dried corn husks
  1 cup   fresh cilantro leaves
  1/2 cup   sliced green onions
  2 tbsp   fresh lime juice
  1 tbsp   extra-virgin olive oil
  1/4 tsp   salt
  3   garlic cloves
  1 cup   fresh or frozen corn kernels (about 2 ears), thawed
  1 lb   medium shrimp, peeled, deveined, and chopped
  4.50 cups   Basic Masa Dough
  2 cups   hot water
    lime wedges (optional)
Directions:
  Preparation

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

2. Preheat oven to 450°.

3. 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.

4. 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.

5. 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.