Spicy Shrimp Tamales, Roasted Tomatillo Sauce, Goat Cheese Recipe

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Servings: 1

Ingredients

Directions

  1. Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree oven for 12 to 15 min. Transfer the roasted vegetables to a food processor along with any juices which are at the bottom of the pan. Add in the cumin, salt, and cilantro. Pulse the mix till combined but still chunky. You may add in a bit of water or possibly broth if the mix is too thick. Reserve half the sauce to serve with the tamales.
  2. In a deep bowl, combine the masa and remaining half of the tomatillo sauce. Beat till fully incorporated and the dough is green. Mix in the softened goat cheese.
  3. Set the cornhusks on a sheet pan covered by a damp towel. Lay the husk flat on a plate with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa mix over the surface of the husk with a Tbsp. which is dipped in water. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Healthy pinch the wide top closed.
  4. Stand the tamales up in a large steamer or possibly colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water shouldn't touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hrs.
  5. Coat the shrimp with cumin, chili pwdr, cayenne, coriander, salt, and pepper. Heat oil in a saute/fry pan, cook the shrimp for 5 min till pink. To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top.
  6. This recipe yields 2 dozen.
  7. Yield: 2 dozen

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