Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese

Name: Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 24
Cuisine: Mexican
Ingredients: 2 Anaheim green chiles, stems removed; 1 teaspoons cayenne pepper; 1 teaspoon chili powder; 118 milliliters cilantro; 1 teaspoon coriander; 1 teaspoon cumin; 2 teaspoons cumin; 4 garlic cloves; 170 grams goat cheese, room temperature; 907 grams shrimp, cleaned; 473 milliliters prepared masa; 2 Tbsps olive oil; 1 teaspoon salt; 24 servings Salt and pepper, to taste; 454 grams tomatillos, husked; 1 white onion, peeled; 1 bag dried cornhusks, cleaned and soaked

Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese is a gluten free and pescatarian recipe with 24 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 10g of protein, 4g of fat, and a total of 113 calories. 1 person found this recipe to be delicious and satisfying. If you have cumin, salt and pepper, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 45 minutes.

Instructions

Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes.

Ingredients you will need

Green Chili Pepper

Tomatillos

Garlic

Onion

Equipment you will use

Roasting Pan

Oven

Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan.

Ingredients you will need

Vegetable

Equipment you will use

Food Processor

Frying Pan

Add the cumin, salt, and cilantro. Pulse the mixture until combined but still chunky. You may add a bit of water or broth if the mixture is too thick. Reserve half the sauce to serve with the tamales.

Ingredients you will need

Cilantro

Sauce

Broth

Cumin

Water

Salt

In a deep bowl, combine the masa and remaining half of the tomatillo sauce. Beat until fully incorporated and the dough is green. Fold in the softened goat cheese.

Ingredients you will need

Goat Cheese

Tomatillos

Dough

Sauce

Equipment you will use

Bowl

Set the cornhusks on a sheet pan covered by a damp towel.

Equipment you will use

Frying Pan

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 mixture over the surface of the husk with a tablespoon that 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. Pinch the wide top closed.

Ingredients you will need

Spread

Water

Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales.

Ingredients you will need

Tamales

Water

Equipment you will use

Colander

Pot

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 hours.

Ingredients you will need

Tamales

Water

Coat the shrimp with cumin, chili powder, cayenne, coriander, salt, and pepper.

Ingredients you will need

Ground Cayenne Pepper

Coriander

Pepper

Shrimp

Cumin

Salt

Heat oil in a saute pan, cook the shrimp for 5 minutes until pink. To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top.

Ingredients you will need

Tomatillos

Sauce

Shrimp

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

Anaheim green chiles, stems removed 1teaspoons

cayenne pepper 1teaspoon

chili powder 118milliliters

garlic cloves 170grams

goat cheese, room temperature 907grams

shrimp, cleaned 473milliliters

prepared masa 2Tbsps

olive oil 1teaspoon

salt 24servings

Salt and pepper, to taste 454grams

tomatillos, husked 1

white onion, peeled 1bag

dried cornhusks, cleaned and soaked

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. One wine you could try is Santa Margherita Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.