Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Tamale with Rock Shrimp Ragoût
The rock shrimp topping adds a bit of elegance to these simple and comforting tamales. Served in the husk, these look nice on the plate...
Servings
8
8
Cuisine Type
- mexican
Day Part
- dinner
- lunch
Menu Part
- sandwich
Main Ingredient
- Seafood
- Vegetables
- Dairy
The rock shrimp topping adds a bit of elegance to these simple and comforting tamales. Served in the husk, these look nice on the plate.
Ingredients
1⁄2 cup milk
1 1⁄2 cup corn kernels, freshly roasted
2 cups masa harina
3⁄4 cup butter
1 tsp. baking powder
1 tsp. salt
1 head roasted garlic, peeled
1 package dried corn husks, soaked
2 cups rock shrimp ragoût
1⁄4 cup cilantro, chopped
Steps
1. Briefly simmer milk and 1 cup corn; puree mixture.
2. Add corn mixture to masa harina. Whip together butter, baking powder, salt, and roasted garlic; add masa, 1⁄4 cup at a time, and beat about 10 min. Fold in remaining corn.
3. Divide dough on husks; roll and tie. Steam for 30 min.
4. To serve, open husks and divide ragoût evenly over each tamale; garnish with cilantro.
Read more about:
RecipesRead more
Oct 18, 2024
