Prawn Tamales

Name: Prawn Tamales
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Mexican
Ingredients: 1 halve Garnishes: sliced avocado, lime; 1 teaspoons baking powder; 595 grams condensed chicken broth, undiluted; 30 servings Cilantro-Lime Cream Sauce; 227 grams package corn husks (about 30); 1 liters instant corn masa mix; 237 milliliters corn oil; 567 grams packages frozen chopped spinach, cooked and drained; 170 grams 1/4 cups shredded Jack cheese; 4 roasted pasilla or poblano chiles, cleaned, peeled, and cut into strips; 170 grams 1/4 cups shredded cheddar cheese; 30 larges 30 prawns or large shrimp, peeled and deveined

This recipe serves 30. One portion of this dish contains roughly 7g of protein, 6g of fat, and a total of 168 calories. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of cheddar cheese, corn husks, instant corn masa mix, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Soak corn husks in hot water about 30 minutes or until softened.

Ingredients you will need

Corn Husks

Water

Drain and pat dry.

Place masa in a large bowl, and gradually add chicken broth; knead until smooth. Stir in baking powder and corn oil.

Ingredients you will need

Baking Powder

Chicken Broth

Corn Oil

Equipment you will use

Bowl

Place 1 large or 2 small, overlapping corn husks open on a work surface.

Ingredients you will need

Corn Husks

Spread 2 tablespoons masa mixture in center, leaving about 2 inches bare at top and bottom.

Ingredients you will need

Spread

Layer 1 prawn, 1 pepper strip, 1/2 tablespoon each cheddar and Jack cheese, and 1 tablespoon spinach in center. Fold over sides, and then fold up the top and bottom. Tie with string or strip of corn husk to secure. Repeat with remaining husks.

Ingredients you will need

Monterey Jack Cheese

Cheddar Cheese

Spinach

Pepper

Shrimp

Corn

Fill a steamer basket with tamales, upright in layers. Cook over simmering water 60 to 90 minutes, replenishing water as needed, until the husk just pulls away from the masa without sticking.

Ingredients you will need

Tamales

Water

Equipment you will use

Steamer Basket

Open corn husk, and top tamale with Cilantro-Lime Cream Sauce.

Ingredients you will need

Tamales

Cilantro

Corn

Lime

Garnish, if desired.

Equipment

Bowl

Steamer Basket

Ingredients

Servings:

1halve

Garnishes: sliced avocado, lime 1teaspoons

baking powder 595grams

condensed chicken broth, undiluted 30servings

Cilantro-Lime Cream Sauce 227grams

package corn husks (about 30)1liters

instant corn masa mix 237milliliters

corn oil 567grams

packages frozen chopped spinach, cooked and drained 170grams

1/4 cups shredded Jack cheese 4

roasted pasilla or poblano chiles, cleaned, peeled, and cut into strips 170grams

1/4 cups shredded cheddar cheese 30larges

30 prawns or large shrimp, peeled and deveined

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. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.