Shrimp and Cilantro Pesto Tamales

Name: Shrimp and Cilantro Pesto Tamales
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 24 dried corn husks; 237 milliliters fresh cilantro leaves; 237 milliliters fresh or frozen corn kernels (about 2 ears), thawed; 3 garlic cloves; 118 milliliters sliced green onions; 2 Tbsps fresh lime juice; 1 liters Basic Masa Dough; 1 Tbsp extra-virgin olive oil; 0 teaspoons salt; 454 grams shrimp, peeled, deveined, and chopped; 473 milliliters hot water

Need a gluten free, dairy free, and pescatarian main course? Shrimp and Cilantro Pesto Tamales could be a great recipe to try. This recipe serves 12. One portion of this dish contains about 12g of protein, 4g of fat, and a total of 219 calories. 1 person found this recipe to be scrumptious and satisfying. If you have corn husks, corn kernels, cilantro leaves, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes.

Ingredients you will need

Corn Husks

Water

Equipment you will use

Bowl

Drain husks.

Preheat oven to 45

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Oven

Combine cilantro and next 5 ingredients (through garlic) in a food processor; process until finely chopped.

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Cilantro

Garlic

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Food Processor

Combine cilantro mixture, corn, and shrimp, tossing well to coat.

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Cilantro

Shrimp

Corn

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.

Ingredients you will need

Shrimp

Tamales

Dough

Corn

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.

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Tamales

Dough

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Broiler Pan

Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

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Water

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Broiler Pan

Steam the tamales at 450 for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch.

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Tamales

Water

Let tamales stand 10 minutes.

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Tamales

Serve with lime wedges, if desired.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

dried corn husks 237milliliters

fresh cilantro leaves 237milliliters

fresh or frozen corn kernels (about 2 ears), thawed 3

garlic cloves 118milliliters

sliced green onions 2Tbsps

fresh lime juice 1liters

Basic Masa Dough 1Tbsp

extra-virgin olive oil 0teaspoons

salt 454grams

shrimp, peeled, deveined, and chopped 473milliliters

hot water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired 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. One wine you could try is Loveblock Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 24 dollars.