Shrimp and Corn Tamales

Ingredients

1 tbsp. Dijon mustard
2½ tsp. Golden Vegetable Base
8 oz. heavy cream
1½ tsp. Shrimp Base
1 tsp. Garlic in Oil
1 cup small diced red peppers
1 cup small diced celery
1 cup small diced onion
2 Tbsp. butter
4 ears corn
2 Tbsp. chopped dill
1 Tbsp. chopped parsley
16-20 shrimp, completely peeled and deveined
½ tsp. Lemongrass Flavor

Instructions

(yields 14 tamales)

Carefully remove the husks from the corn and soak in warm water. Cut the kernels from the cobs and milk the cobs with the back of a knife. Melt the butter and sauté the corn, onion, celery, peppers and |garlicinoil|. Combine the remaining ingredients, except shrimp, and mix well. Add to the sautéed vegetable mixture and reduce by half. Shingle 4-6 shrimp on the inside of a cornhusk, starting about an inch from the bottom working towards the top. Place about a tablespoon of the vegetable mixture on top of the shrimp.(yields 14 tamales)

Carefully remove the husks from the corn and soak in warm water. Cut the kernels from the cobs and milk the cobs with the back of a knife. Melt the butter and sauté the corn, onion, celery, peppers and Garlic in Oil. Combine the remaining ingredients, except shrimp, and mix well. Add to the sautéed vegetable mixture and reduce by half. Shingle 4-6 shrimp on the inside of a cornhusk, starting about an inch from the bottom working towards the top. Place about a tablespoon of the vegetable mixture on top of the shrimp. Place a second husk over the filled husk and tie the ends tight with butchers twine. Brush the grill with oil and grill the tamales for about 3-5 minutes on each side until the shrimp is fully cooked. To serve cut one end open and peel the husk back.