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Shrimp and Cilantro Pesto Tamales by laticia jefferson serves: 12	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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:

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

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.

Categories:

Ethnic Foods