Spicy Shrimp Tamales With Roasted Tomatillo Sauce And Goat Cheese

Serves: 2

Rowena Kautzer

1 January 1970

Based on User reviews:

34

Spice

48

Sweetness

46

Sourness

42

mins

Prep time (avg)

5.5

Difficulty

Ingredients:

450 g

Tomatillo (husked)

1

White Onion (peeled)

4

Garlic Cloves

1 tsp

Cumin

1

Salt

1 cup

Cilantro

2 cups

Masa (prepared)

170 g

Goat Cheese (room temperature)

910 g

Jumbo Shrimp (cleaned)

1 tsp

Chili Powder

1 tsp

Cayenne Pepper

1 tsp

Coriander

1

Black Pepper (to taste)

2 tbsps

Olive Oil

Directions:

1

Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes

2

Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan

3

Add the cumin, salt, and cilantro

4

Pulse the mixture until combined but still chunky

5

You may add a bit of water or broth if the mixture is too thick

6

Reserve half the sauce to serve with the tamales

7

In a deep bowl, combine the masa and remaining half of the tomatillo sauce

8

Beat until fully incorporated and the dough is green

9

Fold in the softened goat cheese

10

Set the cornhusks on a sheet pan covered by a damp towel

11

Lay the husk flat on a plate with the smooth side up and the narrow end facing you

12

Spread a thin, even layer of the masa mixture over the surface of the husk with a tablespoon that is dipped in water

13

Fold the narrow end up to the center then fold both sides together to enclose the filling

14

The sticky masa will form a seal

15

Pinch the wide top closed

16

Stand the tamales up in a large steamer or colander with the pinched end up

17

Load the steamer into a large pot filled with 2-inches of water

18

The water should not touch the tamales

19

Lay a damp cloth over the tamales and cover with lid

20

Keep the water at a low boil, checking periodically to make sure the water doesn't boil away

21

Steam the tamales for 2 hours

22

Coat the shrimp with cumin, chili powder, cayenne, coriander, salt, and pepper

23

Heat oil in a saute pan, cook the shrimp for 5 minutes until pink

24

To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top