Lime Shrimp Tamales
Ingredients: Makes 20 pieces
2 limes, juiced
3/4 pound shrimp, peeled and deveined
1/2 cup chiles, roasted and peeled
1/4 cup red onion, diced
1 tablespoon garlic, minced
2 tablespoons oregano, minced
1 tablespoon cumin
1 tablespoon chili powder
salt and pepper to taste
1/4 cup Monterey jack cheese, shredded
2 cups masa corn flour
2 3/4 cups hot water
2 tablespoons butter
1 tablespoon salt
20 corn husks
Pour HOT water over corn husks to cover, weigh them down and let soak 30 minutes.
Squeeze limes over shrimp and let marinate 30 minutes.
To make the masa, melt butter and salt in hot water then combine with masa to form a thick paste. Cover and reserve.
Chop shrimp and roasted peppers then mix with remaining ingredients. (Spice it up more if you like).
Once corn husks are pliable, spread 2 tablespoons of masa in center of corn husk. Place heaping tablespoon of shrimp mixture in middle of masa. Fold corn husk to the center and tie if you like. Place in steamer about 15 minutes.
Note: If using beef or poultry instead of shrimp, increase the water for making the masa 1/4 cup. Shrimp release juice that can make the tamale a bit loose.
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