Shrimp Tamales

Name: Shrimp Tamales
Yield: Makes 12 to 16 Tamales
Cuisine: Mexico
Ingredients: 1 cup (240 ml) Mexican crema or sour cream; 1 cup (240 ml) Mexican crema or sour cream; ¼ cup (10 g) chopped fresh basil leaves; 2 pounds (910 g) store-bought fresh masa for tamales (page 22) or Basic Masa from Masa Harina for Tamales; ½ cup (65 g) minced Spanish white onion mixed with ½ cup (20 g) chopped fresh cilantro; ½ cup (65 g) minced Spanish white onion mixed with ½ cup (20 g) chopped fresh cilantro; 1 cup (240 ml) dry white wine; 2 cups (120 g) sliced cremini mushrooms; 1 jalapeño, minced; 5 cloves garlic, minced; 1 pound (455 g) large shrimp, peeled and deveined; 1 pound (455 g) large shrimp, peeled and deveined; Kosher salt; 3 tablespoons tomato paste; 4 cascabel chiles or guajillo chiles, dry roasted; 30 to 40 corn husks (see Note, page 31); 1 yellow onion, diced; 10 Roma tomatoes, halved 3 tablespoons olive oil; 10 Roma tomatoes, halved 3 tablespoons olive oil; 4 cascabel chiles or guajillo chiles, dry roasted

Preparation info

Makes
12 to 16
Tamales

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

The mild heat of the chiles, tempered by the crema Mexicana, makes the filling for these shrimp tamales palatable for even those who don’t enjoy spicy food. To “spice” them up, finish with Salsa Chiles de Árbol Salsa or El Californio Fermented Salsa.

Ingredients

30 to 40 corn husks (see Note, page 31)
4 cascabel chiles or guajillo chiles, dry roasted
10

Americas
Mexico
Fish course
Pescatarian
Spicy
Central America
Gluten-free

Method

Soak the corn husks in water for 30 to 45 minutes, leaving the corn husks in the water until you need to use them. Before using them, drain them in a colander and pat dry with a paper towel. You will need 24 to 32 husks, 2 per tamal.

In a bowl of warm water, rehydrate the dry-roasted chiles for about 20 minutes, or until softened. Remove and discard the stems and seeds. Add the chiles a