Shrimp And Cilantro Pesto Tamales Recipe

Name: Shrimp And Cilantro Pesto Tamales
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 dried corn husks; 1 cup fresh cilantro leaves; 1/2 cup sliced green onions; 2 tablespoons fresh lime juice; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon salt; 3 garlic cloves; 1 cup fresh or frozen corn kernels (about 2 ears), thawed; 1 pound medium shrimp, peeled, deveined, and chopped; 2 cups hot water; Lime wedges (optional)

Servings: persons

24 dried corn husks
1 cup fresh cilantro leaves
1/2 cup sliced green onions
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
3 garlic cloves
1 cup fresh or frozen corn kernels (about 2 ears), thawed
1 pound medium shrimp, peeled, deveined, and chopped
2 cups hot water
Lime wedges (optional)

1
Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
2
Preheat oven to 450u00b0.
3
Combine cilantro and next 5 ingredients (through garlic) in a food processor; process until finely chopped. Combine cilantro mixture, corn, and shrimp, tossing well to coat.
4
Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon shrimp mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
5
Steam the tamales at 450u00b0 for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes. Serve with lime wedges, if desired.

853

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 24 dried corn husks, 1 cup fresh cilantro leaves, 1/2 cup sliced green onions, 2 tablespoons fresh lime juice, and more.

Yes, Shrimp And Cilantro Pesto Tamales falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Cilantro Pesto Tamales

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