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Shrimp and Corn Tamales

Serves: 14 tamales

Ingredients

  • 2 Tbsp. chopped dill
  • 4 ears corn
  • 2 Tbsp. butter
  • 1 cup small diced onion
  • 1 cup small diced celery
  • 1 cup small diced red peppers
  • 1 tsp. chopped garlic
  • 1½ tsp. Shrimp Base
  • 8 oz. heavy cream
  • 2½ tsp. No Added MSG Golden Vegetable Base
  • 1 tbsp. Dijon mustard
  • 1 Tbsp. chopped parsley
  • 16-20 shrimp, completely peeled and deveined
  • ½ tsp. Lemongrass Flavor

Instructions

  1. 1 Carefully remove the husks from the corn and soak in warm water.
  2. 2 Cut the kernels from the cobs and milk the cobs with the back of a knife.
  3. 3 Melt the butter and sauté the corn, onion, celery, peppers and chopped garlic.
  4. 4 Combine the remaining ingredients, except shrimp, and mix well.
  5. 5 Add to the sautéed vegetable mixture and reduce by half.
  6. 6 Shingle 4-6 shrimp on the inside of a cornhusk, starting about an inch from the bottom working towards the top.
  7. 7 Place about a tablespoon of the vegetable mixture on top of the shrimp.
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