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14 Tamales
Seafood Entrees / Southwestern Specialty
Carefully remove husks from 4 ears of fresh corn, keeping husks intact, and soak them in warm water for 20 minutes to make pliable. Cut kernels from the cobs, then scrape ("milk") cobs with the back of a chef's knife over a bowl to collect sweet corn milk.
Melt 2 Tbsp. butter in a heavy skillet over medium heat. Sauté corn kernels, corn milk, 1 cup diced onion, 1 cup diced celery, 1 cup diced red bell pepper, and 1 tsp. chopped garlic until vegetables are tender-crisp.
In a bowl, combine 8 oz. heavy cream, 1½ tsp. RC Shrimp Base, 2½ tsp. RC No Added MSG Golden Vegetable Base, 1 Tbsp. Dijon mustard, ½ tsp. RC Lemongrass Flavor Concentrate, 2 Tbsp. chopped dill, and 1 Tbsp. chopped parsley. Pour into the sautéed vegetable skillet and simmer until reduced by half into a thick, glossy filling.
Pat soaked corn husks dry. Lay each husk flat and shingle 4 to 6 raw peeled shrimp down the center, starting about 1 inch from the narrow bottom and working toward the top. Spoon approximately 1 to 2 tablespoons of the reduced vegetable cream mixture over the shrimp.
Fold long sides of corn husks over shrimp, then fold bottom tail up and secure tied with shredded husk strips. Stand tamales open-end up in a steamer basket over simmering water. Cover and steam for 15 to 20 minutes until shrimp are opaque and tender. Serve hot inside husks.
Modern Masa-Free Tamale Concept: Unlike traditional heavy masa tamales, this dish utilizes the corn husk as an elegant natural parchment packet to steam tender whole shrimp in a rich corn-and-vegetable reduction.
Layered Seafood & Golden Umami: RC Shrimp Base enriches the heavy cream reduction with ocean depth, while RC No Added MSG Golden Vegetable Base reinforces the natural sweetness of fresh corn.
Citrus Herbal Lift: RC Lemongrass Flavor Concentrate supplies a clean citrus note that cuts through heavy cream without curdling during reduction.
