Shrimpamales
From pbflower 15 years ago
- 60 minutes to make
- Serves 20
The first weekend in June every year we have a 3 day annual "Shrimporee" festival in my town of Aransas Pass. We have a tent that I help co-ordinate where I have chefs from different areas prepare dishes that are served as samples for free to the visitors. Read more This recipe is a favorite tamale made from shrimp. Delish!! See less
Ingredients
- Filling shopping list
- 2 lbs. cooked and chopped Texas Brown shrimp (or what's in your area) shopping list
- 1 c. diced tomatoes shopping list
- 1/2 c. chopped green onion shopping list
- 1/2 c. chopped cilantro shopping list
- 1 green Pablano pepper diced shopping list
- 2 serrano peppers diced shopping list
- 1/2 tbl. salt shopping list
- 1/2 tbl. ground pepper shopping list
- Place all ingredients in a large bowl and mix. shopping list
- set aside/ makes 3-4 doz. shopping list
- You will use 1 - 2 tbl. of filling per tamale shopping list
- Masa shopping list
- 4 c. Maseca Tamale masa shopping list
- 1 can 16 oz. chicken broth with roasted garlic plus water to make 4 cups shopping list
- 1 cup veg. oil shopping list
- 1 tbl. salt shopping list
- 2 tbl. chili powder shopping list
- 1 tbl. baking powder shopping list
- Place masa in a bowl shopping list
- Add broth and water combo. and mix using a mixer shopping list
- Mix oil, chili powder,salt and add to masa shopping list
- Use a mixer and mix shopping list
- Add baking powder and mix. Start on low then whip for about 10 minutes. shopping list
- Let rest for 10 min. shopping list
- Then spread on husks with a spreader or a spoon. shopping list
How to make it
- The Tamale process
- Prepare the filling
- Prepare corn husks:
- pull apart dry husks and soak in hot water for 1 hr, til soft
- Prepare the Masa dough
- Spread the masa (not too thick) evenly ,on the silky side of the husks with a spreader or a spoon
- After masa is spread, place 1-2 tbl. of filling lengthwise in center of masa
- Fold husks sides over to center
- Then fold 1 end of husk up and pinch open end.
- In a lrg. steamer, add water to the bottom of steamer and set steam rack in place.
- Then place tamales upright with folded end on bottom.
- Cover with a wet kitchen towel
- Steam for 1 - 1 1/2 hrs.
- Let tamales stand for 15 min. to cool.
- Tamales are done when the dough is firm , spongy and does not stick to husk.
The Rating
Reviewed by 5 people-
My mouth is watering.. i had tried this with powdered shrimp someone told me it might not taste good with real shrimp since the tamales have to cook for such a long time.. but when you mention the poblano chiles.. ahh.. my mouth waterd even more.. i ...more
guerrero
in SAN FERNANDO loved it
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Sounds delicious! The "Shrimporee", sounds like a lot of fun.
bluewaterandsand
in GAFFNEY loved it
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These sound fabulous! I love tamales, but have never tried to make them...perhaps it's time I try :) Free food tastings?...I'm there! ^5
lori4flavor
in Chicago loved it
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