This is so restaurant worthy...this is Bobby Flay's recipe...you can order this at his Mesa restaurant....I saw this recipe on TV, maybe the food network...the flavor is so fabulous, the garlic cream sauce on its own is so delicious and creamy...the sweetness of the fresh corn, the tamale is very moist....there is so much of this recipe that you can make the day before..you can make the cream sauce, chop all vegetables...you can make the tamales up ahead and then just warm them, so all you have to do for your dinner party is just make the shrimp sauce....
Tamales
- 2 cups fresh corn kernels (from 8 ears)
- 1/2 cups water
- 1/2 small onion, coarsely chopped
- 1 tablespoons honey
- 1/2 tablespoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 3/4 cups yellow cornmeal
- 1/2 stick of unmelted butter, melted
- 12 dried corn husks, soaked in water to cover for 2 hours
Shrimp
- 1 head of garlic
- 1 1/2 tablespoons vegetable oil
- 1/2 small onion, finely diced
- 1/4 cup white wine
- 3/4 cups heavy cream
- Kosher salt and freshly ground pepper
- 1 pounds large shrimp, peeled and deveined
- 3 tablespoons extra-virgin olive oil
- 1 cup fresh corn kernels (from 2 ears)
- Snipped cilantro
In a blender, puree the corn with the water, onion, honey, salt and pepper. Transfer the puree to a bowl and stir in the cornmeal and melted butter. Don't worry if the filling is wet; it will firm up as it cooks.
2.Drain the corn husks and pat dry. Lay 1 husk flat on a work surface. Spoon 1/3 cup of the tamale filling in the center. Roll the husks around the filling to make a compact cylinder, folding in the sides as you roll. Tie the tamale with strips of corn husks. Repeat with the remaining husks and filling for a total of 5-6 tamales.
3. Steam the tamales over high heat for 45 minutes, or until they feel firm. Uncover and let cool for 15 minutes.
4.MEANWHILE, PREPARE THE SHRIMP
Preheat the oven to 375°. Cut off the top of the head of garlic to expose the cloves. Set the head on a sheet of foil, cut side up, and drizzle with 1/2 tablespoon of the olive oil. Wrap the garlic in the foil and roast in the oven for 45 minutes, or until very tender. Let cool. Squeeze the roasted garlic cloves into a small bowl; discard the skins.
5.In a medium saucepan, heat the remaining 1 tablespoon of olive oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add the roasted garlic cloves and the wine and boil over high heat until the wine is reduced to 2 tablespoons, about 5 minutes. Add the cream and simmer over moderate heat until it is reduced by half, about 10 minutes. Transfer the mixture to a blender and puree until smooth. Season the sauce with salt and pepper.
6.Season the shrimp with salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil. Add the shrimp and cook over moderately high heat until lightly golden on both sides and just white throughout, about 4 minutes. Transfer to a plate.
7.In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the corn and cook over moderate heat for 2 minutes. Stir in the roasted garlic sauce and bring to a simmer over moderately low heat. Add the shrimp, toss to coat and cook for 1 minute. Add cilantro and serve.
8.Transfer the tamales to plates. Snip off the strings; slash through the husks and peel them back. Spoon the shrimp and sauce on top, garnish with chipolte pepper sauce and fresh cilantro..
Make Ahead The steamed tamales can be refrigerated overnight. Re steam until heated through.
count out your corn husks....
soak in warm water for 2 hours...weight it down with a plate and something heavy..I used a can of peaches...
I whirled my cornmeal in the food processor until a finer powder....not exactly necessary but I wanted the tamale to be smooth....
place the head of garlic on foil and drizzle with olive oil and the fold up the sides and bake in a 350 oven for 45 minutes....(the house smells great)....let cool....
cut the corn off the fresh corn cobs...5 cobs made about 4 cups of corn...
chop a small red onion.....
get your shrimp ready...I bought 15/20 shrimp....they are spot shrimp from Alaska...they are fresh shrimp and have never been frozen...according to the lady at the fish store...that only happens about 3 times a year...all other shrimp has been previously frozen...she said you can really tell the difference and she was right...
shrimp ready....
add the corn, onion, honey, salt, pepper and water to the food processor and whirl...
empty into a bowl add the cornmeal and mix....
add the softened butter.....
assemble the tamale....take a husk....
add a 1/2 cup of filling and roll.....
place all of the tamales in the top of a steamer and steam for 45 minutes....take off heat...
to make a garnish sauce...take a can of chipolte peppers and blend.....
place in a squirt bottle you saved for just such a purpose....and set aside....
squeeze the garlic in a bowl....
to make the sauce, add the onions to a couple tablespoons of olive oil....over medium high heat...cook for a few minutes.....
add softened garlic and wine....
cook until the onions are soft...
add the cream and cook and reduce....about 4 minutes...
pat dry and salt and pepper your shrimp....
whirl your cream sauce in a blender....the set aside....
fry your shrimp over medium high heat unil done....remove from pan and set aside....
add the 1 cup of corn to the same fry pan...add a drizzle of olive oil and a drizzle of water..cook for 2 minutes..then add the reserved garlic cream sauce....
meanwhile rough chop a handful of cilantro....
add the cilantro to the reduced sauce....
add shrimp....
and we are ready to assemble!!!
decorate your plate....
untie the bottom of your tamale...open up and 'fluff' up your tamale...spoon on some cream and corn...add the shrimp and garnish with a cilantro sprig... oh my, my, my, this is so good...so worthy of repeated dinners....
Cheers to Happy !!
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