How to Make Shrimp Tamales

These seafood tamales are an interesting change of tamale pace. Serves six people.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 1/8 tsp. freshly cracked black pepper
• 1/2 lb. dried corn husks
• 1 c. fresh lime juice
• 24 large shrimp - washed, peeled and deveined
• 1/3 lb. lard
• 1/4 tsp. hot chili powders
• 1 lb. fresh corn masa or 1 1/2 c. masa harina de maiz
• 3/4 c. vegetable broths (if using masa harina)
• 1 tsp. salt
• 1/4 tsp. garlic powders
• 1/8 tsp. ground cumin

Preparing the Shrimp, Corn Husks and Masa

1. Place the shrimp in a large glass or ceramic bowl and add the lime juice, cumin, chili powder, 1/2 tsp. salt, garlic powder and pepper. Stir well and let marinate for 2 hours.
2. Remove the shrimp from the marinade.
3. Bring a large pot of water to a boil and then turn off the heat. Add the corn husks to the pot and weight them down with a plate to completely submerge them. Let the corn husks soak for 1 hour.
4. If using fresh, store-bought masa, cream the lard and 1/2 tsp. salt in an electric mixer until light and fluffy. Gradually add masa and roughly 1/3 to 1/2 c. water to the mixer until all the masa is used.
5. Whip the masa until fairly light and fluffy. Test the masa by taking a small ball of it and placing it in a glass of water. If the masa floats, it is ready. If it sinks, it needs more water whipped in. (If adding more water, do so in very small increments.)
6. If using dried masa harina de maiz, cream the lard and 1/2 tsp. salt and add the masa harina and broth slowly. Whip until the masa is light and fluffy. Test as above, by dropping a small ball of masa into a glass of water.

Assembling the Tamales

7. Drain the corn husks and pick 12 of the nicest, largest ones. Spread a husk on a cutting board or large plate with the large end facing the top of the board or plate.
8. Pat the husk dry with a paper towel and place about 1 heaping tbsp. of masa right in the center. Using your fingers or the back of a spoon, spread the masa almost all the way to the sides of the husk and near the top.
9. Leave most of the lower half of the husk uncovered. Place one shrimp in the upper center of the masa and then another right below it, facing the opposite direction, with their tails overlapping to form an S-shape.
10. Fold the sides of the husk toward each other and overlap them. Fold the empty bottom half of the husk up against the rest of the filled roll.
11. Pinch the open top of the husk closed and lay the tamale, flap-side down, in a steamer basket. Repeat with the remaining ingredients. If at all possible, make sure the tops of the tamales are pointed upward in the basket.
12. Steam the tamales for 20 to 30 minutes, or until the masa seems fairly firm inside the husk.

Tips & Warnings

• Don't use the kind of chili powder that has oregano and other ingredients in it; it should just be dried chili.
• A large bamboo Chinese steamer basket works well for steaming the tamales. Place a ball of aluminum foil in the center of the basket and lean the tamales against the foil, top-side up and flap-side down.