Rock Shrimp Tamales with Four-Pepper Cream

Name: Rock Shrimp Tamales with Four-Pepper Cream
Yield: Serves 4
Ingredients: 8 to 10 ounces rock or bay shrimp, coarsely chopped; 8 to 10 ounces rock or bay shrimp, coarsely chopped; ½ teaspoon adobo sauce; 1 tablespoon chopped fresh cilantro; Four-Pepper Cream; Cilantro sprigs and diced bell pepper for garnishing; Cilantro sprigs and diced bell pepper for garnishing; 1 cup hot chicken stock or shellfish stock; 1 cup hot chicken stock or shellfish stock; 2 slices bacon, finely diced; ½ cup finely chopped poblano chile; 2 tablespoons minced red onion; 1 teaspoon minced garlic; ½ cup chicken stock or shellfish stock; ½ cup chicken stock or shellfish stock; 2 cups masa harina; ¼ cup (½ stick) unsalted butter at room temperature; 1 teaspoon Kosher or sea salt; 1 teaspoon baking powder; 1 tablespoon finely chopped chipotle in adobo sauce; 1 teaspoon Kosher or sea salt; ¼ cup canola or olive oil; ¼ cup canola or olive oil; 8 large dried corn husks (see Note)

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

I am fascinated by wrapped foods in general and tamales in particular. At one point I even wanted to write a global tamale book, describing different types of doughs and filings. My better judgment prevailed, but this zesty contribution was one of the results. For other tamale inspirations, see Sticky Rice “Tamales” with Star Anise Beef or Pork and Mediterranean Polenta Tamales with Ratatouille Filling and Pepper-Co

Ingredients

Fish course
Gluten-free

Ingredients

Method