Bobby Flay's Shrimp and Roasted Garlic Tamales

By nichc

I had these at Mesa in Vegas 2 years ago and STILL haven't stopped thinking about them. So happy The Chew had him and the recipe on today!!

Ingredients

• FOR THE MASA:
• 24 Dried corn husks
• 4 cup Fresh corn kernels
• 1 1/2 cup Water
• 1 Small red onion (chopped)
• 1 Stick unsalted butter (melted)
• 2 tablespoon Honey
• 4 ounce Yellow cornmeal
• Salt and fresh ground black pepper
• FOR THE ROASTED GARLIC SAUCE:
• 1 tablespoon Canola oil
• 1 small onion (finely diced)
• 1 head garlic (approximately 12 cloves) roasted
• 1 cup Dry white wine
• 3 cup heavy cream
• salt and fresh ground pepper
• FOR THE SHRIMP:
• 1/4 cup Pure olive oil
• 24 Large shrimp (shelled and deveined) Salt and fresh ground pepper
• 1 cup fresh or frozen corn (thawed) roasted garlic sauce (included above)
• 2 tablespoon finely chopped cilantro
• 1 finely diced bell pepper (for garnish)

Details

Servings 8
Preparation time 30mins
Cooking time 105mins
Adapted from TheChew.com

Preparation

Step 1

FOR THE MASA:
Two hours before you form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.

Puree the corn, onion and water in a food processor. Transfer the mixture to a mixing bowl and stir in the butter until combined.

Add the cornmeal and honey and mix until there are no visible lumps. (the mixture will be loose)

Remove the corn husks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying.

Lay 2 husk flat on a work surface with the tapered ends facing out and the broad bases overlapping by about 3 inches.

Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close.

Tie each end of the bundle with a strip of corn husk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2 inch beyond the tie. Tamales can be assembled up to 4 hour ahead and refrigerated.

Arrange tamales in a single layer on a steaming rack, cover tightly with foil and steam over boiling water for approximately 45-75 minutes or until firm to the touch.

FOR THE ROASTED GARLIC SAUCE:
Heat oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic and wine and cook until the wine is almost evaporated. Add the cream, bring to a boil, reduce the heat to low and cook until reduced by half, about 15-20 minutes. Transfer to a food processor or blender and process until smooth, season with salt and pepper.

FOR THE SHRIMP:
Heat 2 tablespoons of the oil in a large sauté pan over high heat. Season the shrimp on both sides with salt and pepper. Sauté half of the shrimp until lightly golden brown on both sides and just cooked through, about 2-3 minutes. Remove to a plate and repeat with the remaining oil and shrimp. Add the corn to the pan that you sautéed the shrimp in and cook for 3-4 minutes. Add the garlic sauce and bring to a simmer. Return the shrimp to the pan and cook just to heat through, about 1 minute; and the cilantro and season with salt and pepper to taste.

TO FINISH:
Arrange 1 tamale on each serving plate. Cut off 1 end of the tamale to open it up, so the masa flows out of the husk onto the plate.

Spoon 3 shrimp and a generous potion of the sauce over the tamale. Garnish with chives and red pepper and serve immediately. Husks are not edible