Shrimp and Cilantro Pesto Tamales Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Julianna Grimes
The shrimp cook as the tamales steam, so they're tender and perfectly done.
Ingredients
- 24 dried corn husks
- 1 cup fresh cilantro leaves
- 1/2 cup sliced green onions
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 3 garlic cloves
- 1 cup fresh or frozen corn kernels (about 2 ears), thawed
- 1 pound medium shrimp, peeled, deveined, and chopped
- 4 1/2 cups Basic Masa Dough
- 2 cups hot water
- Lime wedges (optional)
Instructions
- Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
- Preheat oven to 450 °.
- Combine cilantro and next 5 ingredients (through garlic) in a food processor; process until finely chopped. Combine cilantro mixture, corn, and shrimp, tossing well to coat.
- Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon shrimp mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
- Steam the tamales at 450 ° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes. Serve with lime wedges, if desired.
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