Crab 'n' Shrimp Stuffed Tamales

Name: Crab 'n' Shrimp Stuffed Tamales
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps melted butter; 1 dried New Mexico or California chile pepper; 16 tamale husks; 118 milliliters dry white wine; 1 fennel bulb, sliced; 794 grams fire roasted tomatoes, such as Glen Muir; 1 clove garlic, sliced; 2 cloves garlic, minced; 1 teaspoons ground cumin; 2 Tbsps ground cumin; 1 Juice a lime; 6 servings Kosher salt and freshly cracked black pepper; 1 pints picked jumbo lump crabmeat; 355 milliliters masa harina; 1 Tbsp olive oil; 6 servings Extra-virgin olive oil; 1 mediums onion, diced; 1 teaspoons paprika; 1 Tbsps salt; 454 grams (21/25 count) shrimp, peeled and deveined

You can never have too many main course recipes, so give Crab 'n' Shrimp Stuffed Tamales a try. This gluten free and pescatarian recipe serves 6. One portion of this dish contains approximately 27g of protein, 22g of fat, and a total of 453 calories. A mixture of garlic, onion, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

For the seafood stuffing: Roughly chop the shrimp up into chunky pieces. Set a large saute pan over high heat.

Ingredients you will need

Stuffing

Shrimp

Equipment you will use

Frying Pan

Add the olive oil and garlic. Once the garlic begins to sizzle, add the shrimp.

Ingredients you will need

Olive Oil

Garlic

Shrimp

Saute until just pink, about 2 minutes, and then add the crabmeat. Season with the cumin, paprika and some salt and pepper. Gently fold the mixture together, and then shut off the heat and add the lime juice. Allow to cool. Divide the mixture; you will use one half to stuff the tamales, and one half for the seafood sauce.

Ingredients you will need

Salt And Pepper

Lime Juice

Crabmeat

Paprika

Seafood

Sauce

Cumin

Mix the masa, 1 1/4 cups water, butter and salt into a thick paste. To prepare the tamales, set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears).

Ingredients you will need

Tamales

Butter

Water

Corn

Salt

Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk.

Ingredients you will need

Corn

Add 2 tablespoons of seafood stuffing to the center. Fold one edge of the husk to the center, and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.

Ingredients you will need

Stuffing

Seafood

Tamales

Place a colander in large pot of boiling water, but do not let the colander touch the water.

Ingredients you will need

Water

Equipment you will use

Colander

Pot

Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.

Ingredients you will need

Tamales

Equipment you will use

Colander

For the red seafood sauce: First, rehydrate the chile pepper.

Ingredients you will need

Chili Pepper

Seafood

Sauce

Place the dried chile in a cup of hot water and let sit for 10 minutes.

Ingredients you will need

Dried Chili Pepper

Water

Set a medium saucepan over medium-high heat.

Equipment you will use

Sauce Pan

Add a drizzle of olive oil and saute the fennel, onion and garlic until translucent and fragrant, 5 to 7 minutes. Deglaze with the white wine, and then simmer to evaporate some of the wine, 2 to 3 minutes.

Ingredients you will need

White Wine

Olive Oil

Fennel

Garlic

Onion

Wine

Add the cumin, chile pepper, the water from the chile pepper and the can of tomatoes. Season with salt and pepper and bring to a simmer. Cook until the liquid reduces and the flavors come together, about 20 minutes. Blend until smooth with a stick blender, and then fold in the remaining half of the seafood stuffing. Taste and season once more if needed.

Ingredients you will need

Salt And Pepper

Chili Pepper

Stuffing

Tomato

Seafood

Cumin

Water

Equipment you will use

Blender

Serve the red seafood sauce over the crab and shrimp tamales.

Ingredients you will need

Shrimp

Sauce

Crab

Equipment

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.

Maysara Arsheen Pinot Gris

A bright expression of fruit right up front, greeting your palate with notes of cut grass on a warm day. The wine is anchored by crisp acidity, but not so much as to overpower a fleeting tease of sweetness that leaves you smiling. Arsheen has a smart, refreshing character that will bestow clarity to a range of preparations of fish, fowl, and pork.