Shrimp-Tarragon Tamale Pie Recipe

Name: Shrimp-Tarragon Tamale Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 pound medium shrimp, peeled, deveined; 1 cup chopped onion; 1 teaspoon minced garlic; 1 1/2 teaspoons salt; 1 teaspoon ground coriander; 1 cup chopped tomatoes; 1 teaspoon chopped orange zest; 1/2 cup light broth; 1 1/2 cups yellow cornmeal; 1 tablespoon fresh chopped tarragon; 3 tablespoons butter; 1/4 cup grated soft cheese (queso fresco); Sour Cream Topping, recipe follows; 3/4 cup sour cream; 1 tablespoon chopped parsley; 1 tablespoon chopped tarragon; 1/4 teaspoon ground coriander; 1/2 teaspoon salt; Pinch white pepper

Servings: persons

1 tablespoon vegetable oil
1 pound medium shrimp, peeled, deveined
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 teaspoons salt
1 teaspoon ground coriander
1 cup chopped tomatoes
1 teaspoon chopped orange zest
1/2 cup light broth
1 1/2 cups yellow cornmeal
1 tablespoon fresh chopped tarragon
3 tablespoons butter
1/4 cup grated soft cheese (queso fresco)
Sour Cream Topping, recipe follows
3/4 cup sour cream
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1/4 teaspoon ground coriander
1/2 teaspoon salt
Pinch white pepper

1
In a large skillet, heat the oil, add the shrimp, and cook for 30 seconds.
2
Add the onions, garlic, 1/2-teaspoon salt, and the coriander.
3
Cook until the onions are tender, about 3 minutes.
4
Add the tomatoes, orange zest, broth, and 1 tablespoon of cornmeal.
5
Bring to a boil, stirring, until the mixture thickens, about 2 minutes.
6
Remove, stir in the fresh tarragon, and set aside.
7
Preheat oven to 350 degrees.
8
In a large saucepan, whisk together 4 cups of water and the remaining cornmeal and salt.
9
Bring to a boil over medium heat, whisking frequently, until the mixture boils.
10
Reduce the heat to low and cook, stirring constantly until thick.
11
Remove from the heat and stir in the butter.
12
Put 1/3 of this mixture in the bottom of a buttered 8 by 11-inch casserole dish.
13
Spoon the filling over the cornmeal, spreading it out evenly.
14
Top with the rest of the cornmeal mixture, spreading evenly.
15
Sprinkle with the cheese, and bake for 30 to 35 minutes.
16
Remove from the oven and spread the Sour Cream Topping over the entire dish.
17
Combine all ingredients.

454

kcal

Calories

Fat

Carbs

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 pound medium shrimp, peeled, deveined, 1 cup chopped onion, 1 teaspoon minced garlic, and more.

Yes, Shrimp-Tarragon Tamale Pie 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-Tarragon Tamale Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions