Shrimp and Corn Tamales with Roasted Poblano Crema
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KarenOCook August 15, 2011
This is a delicious dish that is filling and flavorful. It's a special twist on Mexican food made more upscale with the interesting flavors.
lorigoldsby August 11, 2011
Thank you food fanatic for your notes and testing my recipe. Sorry that it included a grocery scavenger hunt as well as a day in the kitchen...but I'm glad you enjoyed making them with your daughter...our daughter is off to college and I miss cooking with her! She definitely has benefitted from her hours in the kitchen with me and is quite the college cook!
lorigoldsby August 11, 2011
Ps..our walmart carries the husks in their aisle with Hispanic foods and carries the masa flour!
garlic&lemon August 4, 2011
I am missing something here. I read it 3 times but could be my dyslexia... How much shrimp? How big? Whole or chopped?
I am so sorry! Posted this recipe with extreme jet lag--I can't edit after submission deadline...but you should plan on 4-5 large shrimp or 3 jumbo shrimp per person for an entree size, 3 med. shrimp per person for an appetizer portion. Personally, I prefer a larger shrimp and find 3 is satisfying. In step 3 --peeled and devined, should also say "WHOLE". sorry for the confusion!
hardlikearmour August 4, 2011
Lori, now that's it's released from the contest you can edit it. The only recipes you'll never be able to edit are the ones that win or are runner-ups.
thanks Sarah! I need a good night's sleep...just finished a week of catering for hungry horse riders...I will look at that tomorrow with my "English teacher eyes"!
cookinginvictoria August 3, 2011
Wow, I love tamales, and with the addition of corn and shrimp, these sound beyond delicious. I also like the touch of tequila in the poblano crema sauce! And your photo is gorgeous, Lori!
Thank you CIV!! I'm doing most things with my android phone--its a better camera than my old digital. I've learned alot from watching others on this site, natural light is your friend. I tried to take a photo a few hours later that evening of the final product but the light was too diffuse and it looked "fuzzy". I never seem to have enough money to buy a new camera, because I'm already spent it on a new kitchen toy, cooking tour, or just from wandering in the markets!!
gingerroot August 1, 2011
Yum...these sound delicious. I can't wait to try these.
Thanks Jenny! Thought of u yesterday when I was scouring the asian markets...I'm out of pickled lotus root. All I can find is the soft slices...I need the crunch of the lotus to offset the soft of the butternut, any ideas?
Oops sorry ginggeroot...meant to send that just to you...hopefully won't confuse others...it's for my two wrongs salad recipe.
wssmom July 31, 2011
The roasted poblano crema sauce sounds DIVINE. I see some tamales in my near future ...
lorigoldsby July 31, 2011
Thanks wssmom!! It is a nice balance to the sweetness of the fresh corn. Let me know if u try it, trying to decide if I should enter this in the corn contest as well?
lorigoldsby July 29, 2011
Forgot to add a step...after 1 hr when removing the peppers, onions and garlic, increase the temperature to 425 for the last 30 minutes ( can take up to 2 hours). Sorry!
Also, shoylnt submit when jet lagged! Aargesi's recipe for summer corn pudding reminded me that I did not specify that you should "milk the cob". Take the knife blade down the cob to remove the milky goodness.
hardlikearmour July 28, 2011
Love tamales, and your version sounds ultra-good.
Sagegreen July 28, 2011
Yum. I love tamale recipes and never tried one with shrimp. Sounds great!
lorigoldsby July 28, 2011
you can substitute chicken, which we do for our daughter, but the shrimp really benefits from the creamy sauce and masa mix!
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