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1
For the seafood stuffing: Roughly chop the shrimp up into chunky pieces.
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2
Set a large saute pan over high heat.
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3
Add the olive oil and garlic.
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4
Once the garlic begins to sizzle, add the shrimp.
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5
Saute until just pink, about 2 minutes, and then add the crabmeat.
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6
Season with the cumin, paprika and some salt and pepper.
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7
Gently fold the mixture together, and then shut off the heat and add the lime juice.
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8
Allow to cool.
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9
Divide the mixture; you will use one half to stuff the tamales, and one half for the seafood sauce.
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10
For the tamales: Mix the masa, 1 1/4 cups water, butter and salt into a thick paste.
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11
To prepare the tamales, set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears).
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12
Add 5 tablespoons of the masa mix into the center of the corn husk.
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13
Push the mixture to 1 inch from the side of the husk.
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14
Add 2 tablespoons of seafood stuffing to the center.
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15
Fold one edge of the husk to the center, and then fold the other side to cover the entire tamale.
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16
Fold the ends over by 2 inches and tuck under to hold in place.
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17
Place a colander in large pot of boiling water, but do not let the colander touch the water.
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18
Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.
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19
For the red seafood sauce: First, rehydrate the chile pepper.
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20
Place the dried chile in a cup of hot water and let sit for 10 minutes.
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21
Set a medium saucepan over medium-high heat.
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22
Add a drizzle of olive oil and saute the fennel, onion and garlic until translucent and fragrant, 5 to 7 minutes.
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23
Deglaze with the white wine, and then simmer to evaporate some of the wine, 2 to 3 minutes.
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24
Add the cumin, chile pepper, the water from the chile pepper and the can of tomatoes.
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25
Season with salt and pepper and bring to a simmer.
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26
Cook until the liquid reduces and the flavors come together, about 20 minutes.
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27
Blend until smooth with a stick blender, and then fold in the remaining half of the seafood stuffing.
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28
Taste and season once more if needed.
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29
Serve the red seafood sauce over the crab and shrimp tamales.
