Shrimp And Corn Tamales With Miso Butter Recipe

Name: Shrimp And Corn Tamales With Miso Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tamales; 30 dried corn husks; 2 cups corn, fresh (preferred) or frozen; 2 large shallots, quartered; 1 1/2 cups chicken stock; 3/4 cup heavy cream; 6 tablespoons unsalted butter, roughly chopped into pea-size pieces; 1 1/2 cups cornmeal; 1 teaspoon sugar; 1/8 teaspoon ground cayenne pepper; 1 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 4 tablespoons unsalted butter, softened; 2 tablespoons Shiro miso (white miso); Shrimp; 1 1/2 pounds shrimp, 41/50 count (medium), peeled and cleaned; 1/4 cup orange juice, preferably fresh; 1 lime, juiced (2 tablespoons) and zested; 4 garlic cloves, minced; 1/4 cup low-sodium soy sauce; 2 teaspoons sriracha; 1 tablespoon extra virgin olive oil; cilantro for garnish

Servings: persons

Tamales
30 dried corn husks
2 cups corn, fresh (preferred) or frozen
2 large shallots, quartered
1 1/2 cups chicken stock
3/4 cup heavy cream
6 tablespoons unsalted butter, roughly chopped into pea-size pieces
1 1/2 cups cornmeal
1 teaspoon sugar
1/8 teaspoon ground cayenne pepper
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 tablespoons unsalted butter, softened
2 tablespoons Shiro miso (white miso)
Shrimp
1 1/2 pounds shrimp, 41/50 count (medium), peeled and cleaned
1/4 cup orange juice, preferably fresh
1 lime, juiced (2 tablespoons) and zested
4 garlic cloves, minced
1/4 cup low-sodium soy sauce
2 teaspoons sriracha
1 tablespoon extra virgin olive oil
cilantro for garnish

1
Fill a large bowl with water and add the husks, weighing them down with a plate. Soak for 2 hours or until softened.
2
In a food processor, puree the corn, shallots, and chicken stock. Transfer the mixture to a large bowl and add the cream, butter, cornmeal, sugar, cayenne, salt, and pepper. Stir well to combine, breaking up the butter with your hands if needed. The mixture will be loose - but don't worry, it will dry out when steamed.
3
Remove the husks from the water bath, drain and pat dry. Set aside the best 24 husks (they should be large and free of holes) Tear the remaining husks into 1-inch strips - these will be used to tie the tamales.
4
Take two husks of similar size and lay them on your work surface with the widest parts overlapping approximately 3 inches. Place 1/3 cup of the masa mixture in the center. Fold the long sides of the husks overtop of the masa so that they are overlapping. Tie each end with a strip of husk and then trim the ends 1/2 an inch past the knot. If some of the masa drips out, don't worry - it will firm up when steamed.
5
In a steaming pot, arrange the tamales so that they are standing up vertically. Start by placing them around the edge of the pot and then work your way toward the center - you don't want them packed tightly, but it is ok if there is a lot of space remaining in the pot. (If you do not have a steamer pot, checkout Food52, How to Hack a Steamer). Cover tightly with a lid and steam over boiling water for 45 minutes.
6
While the tamales are cooking, make the Miso Butter. Simply add the miso to the softened butter, stir well to incorporate, and refrigerate until ready to use.
7
About 20 minutes before the tamales are done, start working on the shrimp. Combine the orange juice, lime juice, lime zest, garlic, soy sauce, and sriracha in a mixing bowl. Add the shrimp and marinate for 15 minutes. Heat a large saute pan over medium-high heat and add the olive oil. Remove the shrimp from the marinade and add to the pan. Tossing frequently, cook for 2-3 minutes, or until just cooked through.
8
To serve, open up the husk to expose the masa mixture. Add a pat of miso butter, several shrimp, and top with cilantro. Enjoy!

1757

kcal

Calories

Fat

224

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: Tamales, 30 dried corn husks, 2 cups corn, fresh (preferred) or frozen, 2 large shallots, quartered, and more.

Yes, Shrimp And Corn Tamales With Miso Butter 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.

That's it — enjoy your meal!

Shrimp And Corn Tamales With Miso Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions