Shrimp and Sweet Corn Tamale with a Roasted Garlic Sauce.
Shrimp and Sweet Corn Tamale with a Roasted Garlic Sauce
Serves: 6-8
Masa
24 dried corn husks
4 cups fresh corn kernels (If using frozen corn, allow to thaw out and drain water)
1 ½ cups water
1 small red onion, chopped
1 stick unsalted butter, melted
2 tablespoons honey
3/4 cup of yellow cornmeal
Salt and freshly ground black pepper
1. Two hours before you form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.
2. Puree the corn, onion and stock in a food processor. Transfer the mixture to a mixing bowl and stir in the butter until combined. Add the cornmeal and honey and mix until there are no visible lumps. (the mixture will be loose)
3. Remove the corn husks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husk flat on a work surface with the tapered ends facing out and the broad bases overlapping by about 3 inches. Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. Tie each end of the bundle with a strip of corn husk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2 inch beyond the tie. Tamales can be assembled up to 4 hour ahead and refrigerated.
4. Arrange tamales in a single layer on a steaming rack, cover tightly with foil and steam over boiling water for an hour to an hour and a half or until firm to the touch.
Roasted Garlic Sauce
1 tablespoon canola oil
1 small onion, finely diced
1 head garlic or 2 if it is a small one, roasted
1 cup dry white wine
3 cups heavy cream
Salt and freshly ground pepper
1. Heat oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic and wine and cook until the wine is almost evaporated. Add the cream, bring to a boil, reduce the heat to low and cook until reduced by half, about 15-20 minutes. Transfer to a food processor or blender and process until smooth, season with salt and pepper.
Shrimp
¼ cup pure olive oil
24 large shrimp, shelled and deveined
Salt and freshly ground pepper
1 cup fresh or frozen corn, thawed
Roasted Garlic Sauce
Cilantro for garnish
Red Chile Oil (recipe below)
Cilantro Oil (recipe below)
1. Heat 2 tablespoons of the oil in a large sauté pan over high heat. Season the shrimp on both sides with salt and pepper. Sauté half of the shrimp until lightly golden brown on both sides and just cooked through, about 2-3 minutes. Remove to a plate and repeat with the remaining oil and shrimp.
2. Add the corn to the pan that you sautéed the shrimp in and cook for 3-4 minutes. Add the garlic sauce and bring to a simmer. Return the shrimp to the pan and cook just to heat through for 1 minute; season with salt and pepper to taste.
Red Chile Oil
1/2 cup of Extra Virgin Olive Oil
1/4 cup of Red Pepper Flakes
1. Heat oil in small sauce pan and add red pepper flakes and heat low for 30 minutes. Don't let burn.
2. Once cooled, strain the oil through a seive or mesh strainer. Cover and put in the fridge.
Cilantro Oil
1/2 cup of Extra Virgin Olive Oil
1 loose cup of Cilantro, stems included
1. Place oil and Cilantro in a blender and pulse till combined. Allow to sit for 30 minutes in fridge and then strain. Keep covered in fridge.
For assembly:
1. Cut open one side of tamale and allow the filling to spill out onto the plate.
2. Spoon 4 Shrimp and Garlic sauce over the plate allowing the corn to show through.
3. Top with large sprigs of Cilantro.
4. Use a spoon to dot drops of Cilantro Oil and Red Chile Oil onto the sauce so it looks like spots.
5. Enjoy!
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