Best Tamales With Shrimp Recipes

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CRAB 'N' SHRIMP STUFFED TAMALES



Crab 'n' Shrimp Stuffed Tamales image

Provided by Guy Fieri

Time 1h25m

Yield 6 servings

Number Of Ingredients 22

1 1/2 tablespoons melted butter
3/4 tablespoon salt
16 tamale husks
1 pound medium (21/25 count) shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
1/2 pint picked jumbo lump crabmeat
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Juice of 1/2 a lime
1 1/2 cups masa harina
1 dried New Mexico or California chile pepper
Extra-virgin olive oil
1/2 fennel bulb, sliced
1/2 medium onion, diced
1 clove garlic, sliced
1/2 cup dry white wine
2 tablespoons ground cumin
One 28-ounce can fire roasted tomatoes, such as Glen Muir
Kosher salt and freshly cracked black pepper

Steps:

  • For the seafood stuffing: Roughly chop the shrimp up into chunky pieces. Set a large saute pan over high heat. Add the olive oil and garlic. Once the garlic begins to sizzle, add the shrimp. Saute until just pink, about 2 minutes, and then add the crabmeat. Season with the cumin, paprika and some salt and pepper. Gently fold the mixture together, and then shut off the heat and add the lime juice. Allow to cool. Divide the mixture; you will use one half to stuff the tamales, and one half for the seafood sauce.
  • For the tamales: Mix the masa, 1 1/4 cups water, butter and salt into a thick paste. To prepare the tamales, set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears). Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk. Add 2 tablespoons of seafood stuffing to the center. Fold one edge of the husk to the center, and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.
  • Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.
  • For the red seafood sauce: First, rehydrate the chile pepper. Place the dried chile in a cup of hot water and let sit for 10 minutes.
  • Set a medium saucepan over medium-high heat. Add a drizzle of olive oil and saute the fennel, onion and garlic until translucent and fragrant, 5 to 7 minutes. Deglaze with the white wine, and then simmer to evaporate some of the wine, 2 to 3 minutes. Add the cumin, chile pepper, the water from the chile pepper and the can of tomatoes. Season with salt and pepper and bring to a simmer. Cook until the liquid reduces and the flavors come together, about 20 minutes. Blend until smooth with a stick blender, and then fold in the remaining half of the seafood stuffing. Taste and season once more if needed. Serve the red seafood sauce over the crab and shrimp tamales.

REAL HOMEMADE TAMALES



Real Homemade Tamales image

I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.

Provided by SADDIECAT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h35m

Yield 16

Number Of Ingredients 13

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 ½ teaspoons salt
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
½ teaspoon salt
⅔ cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream

Steps:

  • Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
  • Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
  • Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
  • Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
  • Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g

SHRIMP AND POBLANO CHILE TAMALES



Shrimp and Poblano Chile Tamales image

From BHG.com. Our shrimp and poblano-chile tamales are wonderful party fare because they freeze so well. Plus, we added Mexican Chihuahua cheese, a buttery semisoft cheese that melts beautifully, to the filling. Dried corn husks are the traditional wrapping, but you can also wrap the tamales in foil. Prep time: 1 hour. Cooking time: 40 to 45 minutes. Degree of difficulty: moderate. Low-calorie.

Provided by mariposa13

Categories     Mexican

Time 1h

Yield 28 tamales

Number Of Ingredients 18

28 dried corn husks or 14 9 inch pieces aluminum foil
1 cup chicken broth
2/3 cup canned cream-style corn
1/3 cup milk
2 cups masa harina
3 medium poblano chiles
1 large red bell pepper
1 tablespoon olive oil
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1/2 lb peeled and deveined uncooked shrimp, chopped
1/2 cup butter or 1/2 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup muenster cheese or 1 cup monterey jack cheese (see note)
1/2 cup coarsely grated queso fresco or 1/2 cup crumbled mild feta cheese (see note)
guacamole, optional

Steps:

  • Note: Chihuahua cheese available in most Hispanic markets, Queso Fresco available from Mozzarella Company 800-798-2954.
  • Cover corn husks with hot tap water in a shallow baking dish.
  • Bring chicken broth, creamed corn and milk just to a boil in a small saucepan over medium heat.
  • Gradually add broth mixture to masa harina in a medium bowl, stirring with a wooden spoon, until well blended; cool.
  • Heat broiler.
  • Line a broiler pan with foil.
  • Arrange poblanos and bell pepper on prepared pan and broil 4 inches from heat 10 to 15 minutes, turning until skins are evenly charred.
  • Wrap in foil and let stand 15 minutes.
  • Peel, seed and dice chile and bell pepper; transfer to a medium bowl.
  • Heat oil in a large skillet over medium-high heat.
  • Add onions and cook 2 to 3 minutes.
  • Add garlic, reduce heat to medium and cook 1 minute more.
  • Cool, then combine with chile, bell pepper and uncooked shrimp.
  • Beat lard, baking powder, salt and sugar together in a large mixer bowl, until smooth.
  • Gradually beat in masa harina mixture by spoonfuls, beating well after each addition.
  • Continue to beat 5 to 8 minutes more, until mixture is light and fluffy.
  • Stir in shrimp mixture and cheese (mixture will be stiff).
  • Drain and rinse corn husks; keep covered with a damp towel (or follow foil directions below).
  • Flatten one husk on work surface (overlapping two husks if small).
  • Spoon 1/4 cup filling in center of husk.
  • Spread into a 3-inch long log.
  • Roll up lengthwise.
  • Secure each end with string.
  • Repeat with remaining husks and filling.
  • To prepare tamales with foil: Cut each foil piece in half to make two 6x9-inch rectangles.
  • Spread 1/4 cup filling in center of each rectangle.
  • Fold all sides in to form 2x3-1/2-inch packets.
  • (Can be made ahead. Place tamales in resealable plastic storage bags and freeze up to 1 month.) Place steamer rack in Dutch oven over 1 inch of water.
  • Arrange tamales (unthawed if frozen) in rack.
  • Cover; bring to a boil.
  • Reduce heat to low and steam 30 minutes.
  • Serve with Guacamole, if desired.
  • Makes 28 tamales.
  • (Nutrition facts are based on 1 tamale per serving.) yMasa Harina: A variety of flour made from specially processed corn.
  • Used in tamales or to thicken sauces.
  • Can be found in the baking section of most supermarkets.
  • yyChile Poblano: Mild to medium-hot fresh chile.
  • Popular for stuffing; usually roasted.

Nutrition Facts : Calories 107, Fat 6.2, SaturatedFat 2.5, Cholesterol 24.6, Sodium 155.3, Carbohydrate 9.4, Fiber 0.3, Sugar 1.3, Protein 4.1

SPICY SHRIMP TAMALES WITH ROASTED TOMATILLO SAUCE AND GOAT CHEESE



Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese image

Provided by Tyler Florence

Categories     main-dish

Time 2h45m

Yield 2 dozen

Number Of Ingredients 17

1 pound tomatillos, husked
1 white onion, peeled
4 garlic cloves
2 Anaheim green chiles, stems removed
2 teaspoons cumin
1 teaspoon salt
1/2 cup cilantro
2 cups prepared masa
6 ounces goat cheese, room temperature
1 bag dried cornhusks, cleaned and soaked
2 pounds jumbo shrimp, cleaned
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon coriander
Salt and pepper, to taste
2 tablespoons olive oil

Steps:

  • 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. Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan. Add the cumin, salt, and cilantro. Pulse the mixture until combined but still chunky. You may add a bit of water or broth if the mixture is too thick. Reserve half the sauce to serve with the tamales.
  • In a deep bowl, combine the masa and remaining half of the tomatillo sauce. Beat until fully incorporated and the dough is green. Fold in the softened goat cheese.
  • Set the cornhusks on a sheet pan covered by a damp towel. Lay the husk flat on a plate with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa mixture over the surface of the husk with a tablespoon that is dipped in water. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
  • Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
  • Coat the shrimp with cumin, chili powder, cayenne, coriander, salt, and pepper. Heat oil in a saute pan, cook the shrimp for 5 minutes until pink. To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top.

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