Recipe - Rock Shrimp Tamales With Four-Pepper Cream

FOR THE TAMALES
8 lg Dried Corn Husks; *see notes

MASA DOUGH
One fourth cup Unsalted Butter; softened
2 cup Masa Harina
1 teaspoon Baking Powder
1 teaspoon Salt
1 tablespoon Minced Chipotle In Adobo
One fourth cup Canola Oil
1 cup Hot Chicken Or Shellfish
Stock

FOR THE FILLING
2 sl Bacon; finely minced
2 tablespoon Red Bell Pepper; minced
2 tablespoon Green Bell Pepper; minced
2 tablespoon Yellow Bell Pepper; minced
2 tablespoon Red Onion; minced
1 teaspoon Garlic; minced
One half cup Chicken Or Shellfish Stock
One half teaspoon Adobo Sauce From Canned
Chipotles Above
8 ounce Coarsely Chopped Rock
Shrimp; more if needed
1 tablespoon Chopped Fresh Cilantro
Four Pepper Cream (Recipe
Follows)

GARNISH
Cilantro Sprigs
Diced Bell Peppers

FOURPEPPER CREAM
1 tablespoon Olive oil
Three fourths cup Minced shallots
2 teaspoon Seeded and chopped serrano
chiles
1 cup Dry white wine
2 One half cup Rich shrimp or chicken stock
Three fourths cup Heavy cream
2 tablespoon Finely minced red bell pepper
2 tablespoon Finely minced yellow bell
pepper
2 tablespoon Finely minced green bell
pepper
Kosher salt and freshly
ground white pepper
Drops of fresh lemon or
lime juice

TO MAKE THE TAMALES: In the bowl of an electric mixer fitted with the
paddle attachment, or by hand with a wooden spoon, beat the butter until
light and fluffy. Add the masa harina, baking powder, salt and chipotle.
Mix until wellblended. With the motor running, slowly add the canola oil
and the hot stock. Continue mixing until you hear a slapping sound,
approximately 2 minutes. The dough will be soft. Set aside. You can do this
all by hand with a wooden spatula,but it will take some energy! TO MAKE THE
FILLING: In a large saute pan over medium heat, saute the bacon until
translucent. Add the peppers, onion and garlic and saute slowly until
tender, approximately 3 minutes. Add the stock, shrimp and adobo sauce.
Cook, stirring, until the shrimp are barely cooked through, approximately 1
minute. Remove from the heat, strain, set the solids aside, and return the
liquid to pan. Over high heat, reduce the liquid until syrupy and add to
the shrimp mixture. Add the cilantro and stir to combine. TO ASSEMBLE THE
DISH: Remove the husks from the water, drain, and pat dry. Spread out the
corn husks on a dry work surface. Pinch off an eggsize piece of the masa
mixture. Pat it into the corn husk, flattening the dough to approximately 4
inches square and 1/4inch thick, leaving a border of husk at least
1/2inch wide around the perimeter of the dough. Spread a tablespoon of the
filling lengthwise in the center of the dough. Fold the husk together until
the edges overlap and the masa and its filling are completely enclosed by
the husk. Gently flatten the top and bottom of the husk and fold the ends
up to enclose. Repeat with the other 7 husks. Place folded side down in a
steamer over boiling water and steam, covered, for 45 minutes. TO SERVE:
Open the husks to reveal the tamales and place on a warm plate. Spoon the
FourPepper Cream over the tamales and garnish with cilantro sprigs and
minced peppers. Serve immediately. Yield: 4 servings FOURPEPPER CREAM: In a
medium saute pan, heat the olive oil and saute the shallots and serranos
until soft but not brown. Add the wine and stock and bring to a boil.
Continue to boil until the mixture is reduced by half. Add the cream and
continue to boil until the mixture is reduced to a light sauce consistency.
Stir in the minced bell peppers and season to taste with salt, pepper and
drops of lemon juice. Serve warm. (FourPepper Cream can be made up to a
day ahead, stored in the refrigerator, and reheated gently in a water
bath.) Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe
By : COOKING RIGHT SHOW #CR9709 Posted to MCRecipe Digest V1 #315
Date: Tue, 26 Nov 1996 05:00:54 0500 (EST) From: Bill Spalding
billspa@icanect.net Suggested Wine: Gewurztraminer or Joahnnisberg
Riesling NOTES : *soaked in warm water for 3040 minutes to soften.