Shrimp: Blue Corn Shrimp Tamale

posted by pepe85323 06-06-103 4:16 PM

Blue Corn Shrimp Tamale

Shrimp butter:

3/4 cup butter
4 oz dried Mexican shrimp
3 cloves garlic, roasted and peeled
2 tsp roasted ground Mexican oregano

Shrimp stock:
11/4 lbs large fresh shrimp (about 24)
3 to 4 oz dried Mexican shrimp
2/3 cup shellfish or fish stock
2/3 cup water
1 bunch cilantro
1 white onion, diced
1 stalk celery, diced
1 carrot, peeled and diced
1 cup masa harina
1/2 tsp sea salt
2 tsp medium chile powder
1/2 tsp baking powder
8 large dried corn husks, soaked in hot water until pliable
4 Tbsp mole verde, look up
2 tsp red radish cut in 1/8 cube
2 Tbsp tomatillo, cut into 1/8 cube

To make the shrimp butter, melt the butter and add the remaining ingredients. Simmer over very low heat for 30 minutes. Do not let mixture brown. Puree in a blender and strain through a fine sieve. Allow to cool and solidify.

To make shrimp stock, remove the shell from fresh shrimp. Reserve the shrimp and place shells and other stock ingredients in a pan and simmer for 30 minutes. Strain through a fine sieve, pushing hard on the ingredients. Reserve broth and discard dried shrimp and shells. To make the masa to room temperature. Incorporate the masa into the shrimp butter in 2 oz (4 tablespoon) increments, whisking until light and fluffy. Whisk in the salt, chile powder and baking powder. Set the mixture aside.

Divide masa evenly between the corn husks. Place 1/2 tablespoon of mole verde on the masa in each tamale and lay three fresh shrimp on top of the mole. Roll and tie tamale and steam for 15 minutes. Don't steam any longer or the shrimp will be hard and dry. Turn off the heat and let the tamales sit, covered, for an additional 15 minutes. Mix together the radish and tomatillo and serve with tamales.

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