Shrimp and Corn Tamales
Tamales in real corn husks are cut open so their filling spreads onto the plates. Seared shrimp in garlic cream sauce with fresh corn kernels and cilantro are spooned over the filling, adding that “something extra.”
- Garlic Clove - 6, roasted and peeled
- Onion - 1 medium, chopped
- Dry white wine - 1 cup
- Heavy (whipping) cream - 2 cups
- Salt and freshly ground pepper to taste
- Vegetable Oil - 3/4 cup
- Shrimp - 40 medium, peeled and deveined
- Corn Kernels - 2 cups fresh
- Cilantro - 1/2 cup chopped
In a sauce pan over high heat, combine the garlic, onion, and wine. Bring to a boil and cook until reduced by three-fourths in volume. Add the heavy cream and simmer 20 minutes. Season with salt and pepper. Transfer the sauce to a food processor and blend until smooth. Set aside.
In a large skillet over high heat, heat the olive oil and add the shrimp. Saute the shrimp 1 minute on each side. Reduce heat to medium and add the garlic cream sauce, corn, and cilantro. Stir to combine. Season to taste with salt and pepper.
To serve: Arrange 1 tamale on each serving plate. Cut off one end of the corn husk so that the masa is flowing out of the husk onto the plate. Spoon 4 shrimp and a generous portion of sauce over the tamale.