Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 1 hour |
Description
Serve a pan seared filet of fish or light salad alongside these GP favorites!
Ingredients
- 1 c finely chopped red onion
- 7 1⁄2 c corn kernels
- 3 3⁄4 c chicken stock
- 5 c yellow cornmeal
- 3 c unsalted butter
- 7 T sugar
- 1 T baking powder
- 1 T salt
- 1 T white pepper
- 1 1⁄4 t cayenne pepper
- 2 1⁄2 c finely diced red bell pepper
- 2 1⁄2 c diced canned green chiles
- 1 c finely chopped cilantro
- 1 bag raw 21-25 shrimp, chopped
- 2 dozen corn husks
Instructions
Finely chop the onion and 6 cups corn in a food processor. Add 3/4 cup of chicken stock and pour into a mixing bowl. Add the butter to the corn and onion mix and mix well.
Combine the remaining stock, sugar, baking powder, salt, pepper and cayenne in a small bowl. Pour this mixture into the corn and onion mix and stir to make a dough the consistency of thick cake batter. Fold in the remaining corn, red pepper, green chiles, cilantro and chopped shrimp.
Spread a thin even layer of the corn and shrimp mixture over the surface of the husk. Fold the narrow end up to the center then fold both sides together to seal in the filling. The filling will create a seal, but pich the wide top closed to be safe.
Place the tamales in a large steamer or colander, pinched end up. Load the steamer into a large pot filled with 1-2 inches of water (the tamales shouldn't touch the water). Cover with a lid and steam the tamales for 2 hours.