TAMALES WITH SHRIMP
Number Of Ingredients 3
Steps:
- 1. Prepare the tomato salsa. Prepare the tamale dough. Salsa and dough should be at room temperature. Soak the corn husks in hot water for 2 hours. 2. Remove the corn husks from the water. Put on a plate and cover with a clean damp kitchen towel to keep moist. Put 1 corn husk on a flat surface. Put 3 tablespoons of dough in the center of the husk and spread into a 1/4-inch-thick rectangle to within 1-inch of the wide end and about 3 inches from the pointed end. Place 2 shrimp on the dough and top with 1 tablespoon of the salsa. Overlap the sides of the husk over the filling. Fold the pointed end toward the wide end and put on a plate folded side down. Repeat with remaining husks and fillings. 3. Put about 3 inches of water and a coin into a large steamer. (A rattling coin means there's still water in the pot.) Line the steamer rack with extra corn husks. Arrange the tamales folded ends down on the husks. Cover with more corn husks or aluminum foil. Tuck a kitchen towel on top and put on the lid. Bring to a boil and steam tamales about 1 hour, or until the dough is firm and easily pulls away from the husk. Do not let the steamer boil dry. If the coin stops rattling, very cautiously add hot water. 4. Serve the tamales hot with remaining salsa. To store, keep tamales wrapped and refrigerated up to 1 day, or freeze up to 3 months. Reheat in a steamer directly from the refrigerator or freezer. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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