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1
In a blender, puree the corn with the water, onion, honey, salt and pepper.
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2
Transfer the puree to a bowl and stir in the cornmeal and melted butter.
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3
Don't worry if the filling is wet; it will firm up as it cooks.
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4
Drain the corn husks and pat dry.
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5
Lay 2 husks flat on a work surface with the wide ends overlapping by about 3 inches.
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6
Spoon 1/3 cup of the tamale filling in the center.
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7
Roll the husks around the filling to make a compact cylinder, folding in the sides as you roll.
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8
Tie the tamale with kitchen string.
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9
Repeat with the remaining husks and filling for a total of 18 tamales.
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10
Crumple foil into 2-inch balls and set a ball in each corner of a large flameproof roasting pan.
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11
Set a rack in the pan and fill the pan with 1 inch of water.
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12
Arrange the tamales on the rack and cover the pan tightly with foil.
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13
Steam the tamales over high heat for 45 minutes, or until they feel firm.
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14
Uncover and let cool for 15 minutes.
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15
Preheat the oven to 375.
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16
Cut off the top of the head of garlic to expose the cloves.
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17
Set the head on a sheet of foil, cut side up, and drizzle with 1/2 tablespoon of the vegetable oil.
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18
Wrap the garlic in the foil and roast in the oven for 45 minutes, or until very tender.
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19
Let cool.
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20
Squeeze the roasted garlic cloves into a small bowl; discard the skins.
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21
In a medium saucepan, heat the remaining 1 tablespoon of vegetable oil.
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22
Add the onion and cook over moderate heat until softened, about 6 minutes.
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23
Add the roasted garlic cloves and the wine and boil over high heat until the wine is reduced to 2 tablespoons, about 5 minutes.
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24
Add the cream and simmer over moderate heat until it is reduced by half, about 10 minutes.
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25
Transfer the mixture to a blender and puree until smooth.
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26
Season the sauce with salt and pepper.
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27
Season the shrimp with salt and pepper.
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28
In a large skillet, heat 2 tablespoons of the olive oil.
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29
Add the shrimp and cook over moderately high heat until lightly golden on both sides and just white throughout, about 4 minutes.
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30
Transfer to a plate.
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31
In the same skillet, heat the remaining 1 tablespoon of olive oil.
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32
Add the corn and cook over moderate heat for 2 minutes.
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33
Stir in the roasted garlic sauce and bring to a simmer over moderately low heat.
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34
Add the shrimp, toss to coat and cook for 1 minute.
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35
Transfer the tamales to plates.
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36
Snip off the strings; slash through the husks and peel them back.
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37
Spoon the shrimp and sauce on top, garnish with chives and red pepper and serve.
