Bobby Flay’s Shrimp Tamale Recipe

Bobby Flay's Shrimp Tamale Recipe
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Bobby Flay's Shrimp Tamale Recipe Bobby Flay is an American celebrity chef, who is also the owner of 12 restaurants spread across the America. Bobby Flay got his professional culinary training from the French Culinary Institute and later honed his cooking skills in the field of southwestern and Mexican cuisine.

Bobby Flay had an inborn ability to cook, which he demonstrated at quite a young age and thereby continued his journey to become one of the most popular and renowned celebrity chefs of America. Bobby Flay hosted many shows at the food network where he gave instructions to cook many types of recipes, including his classic shrimp tamale with roasted garlic sauce recipe.

Tamale is a traditional Mexican food, but Bobby’s exclusive touch of the roasted garlic sauce has given an entirely new definition to the dish. So, if you want to cook this wonderful dish, you can follow this article to learn how.

Difficulty: Easy
Yields: 18-20
Preparation time: 2-24 hours
Cooking time: 1 hour 25 minutes- 1 hour 30 minutes

Required Utensils

1 steamer
1 skillet
1 baking pan or cookie sheet
1 saucepan
1 wooden stirring spatula
1 large bowl
1 food processor
Paper towels
1 sharp knife

Ingredients

24 large-sized shrimps, peeled and deveined
24 dried corn husks
1 cup of frozen or fresh corn, thawed
4 tablespoons of olive oil
Roasted garlic sauce
Salt, to taste
2 tablespoons of cilantro leaves (finely chopped)
Freshly ground black pepper, to taste

For the Masa Dough

4 oz. of yellow cornmeal (very fine quality)
4 cups of fresh corn kernels
1 stick of butter, cubed
1 red onion, peeled and chopped
2 tablespoons of pure honey
1 cup + ½ cup of water, at room temperature
A pinch of salt
Freshly ground black pepper, to taste

For the Roasted Garlic Sauce

1 cup of dry white wine
2 teaspoons of canola oil
3 cups of heavy cream
1 small white onion, finely diced
Freshly ground black pepper, to taste
1 head of garlic ( about 12 cloves), roasted
A pinch of salt

 Preparation Method

1. Take a large bowl and put the dried corn husks in that. Pour enough warm water over the corn husks to completely cover them up with the water and then let them soak in water for at least 2 hours to make them pliable. Once the time elapses, take the fresh corn kernels in a bowl and then add the chopped red onion to it.

Then transfer the contents of the bowl into a food processor. Pour 1 ½ cups of water over the corn kernel and onion mixture and then process the mixture on high speed for 2-3 minutes or until it becomes almost smooth and the onions and the corn kernels get incorporated into the mixture.

2. Once done, pour the mixture into the large bowl and then add the butter cubes and the cornmeal to it. Stir the mixture lightly with a spatula to combine and make sure that the butter disappears into the mixture.

Next, add-in the honey, salt and a pinch of black pepper and then stir the mixture to combine everything and continue stirring until it becomes almost lump-fee. Now take two soaking corn husks and pat dry them with paper towels. Place the two corn husks by overlapping both with each other and then put 2-3 tablespoons of the masa dough at the center of the corn husk.

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3. Then pull the broader ends of the corn husk and fold them over the masa dough filling.  Cover the masa dough tightly and then set it aside. Now take another corn husk and tear it into thin strips. Then tie the two ends of the tamale with the corn husk strips. Prepare all the tamales in the same way and then set them aside.

Next, fill up a steamer with water and then place that on the stove. Lit the flame and set it on high. Wait for the water to come to a boil and then place the prepared tamales in the steamer by arranging them vertically in a single layer over the steamer.

4. Once all the tamales are properly placed in the steamer, cover it up with the lid and let the tamales steam for 30-45 minutes or until they turn firm. While the tamales are cooking, take a head of garlic and cut off its tip. Then rub a little oil over the garlic head and then place it on a cookie sheet or baking pan. Then insert the cookie sheet into a 300 degrees Fahrenheit preheated oven to roast the garlic for 40-45 minutes or until the cloves of garlic turn very soft. Once done, take out the roasted garlic from the oven and let it cool down for a few minutes.

5. Then take a saucepan and put it on the adjacent hob. Lit the flame and maintain it on medium. Put 2 teaspoons of canola oil into the saucepan and then tilt and rotate the saucepan to coat it with the oil. Wait for the oil to heat up and then throw-in the diced onions once the oil starts crackling. Stir-fry the onions for 3-4 minutes and then take the roasted head of garlic. Squeeze the head of garlic to extract out the garlic cloves from that and then put those into the saucepan. Stir and cook the garlic for 1-2 minutes and then pour the white wine into the saucepan.

6. Now turn down the flame to medium low and cook the mixture until all of the alcohol cooks out. Once done, add the heavy cream and let the sauce simmer undisturbed for 15-20 minutes. This allows the flavors of the garlic to get infused with the sauce. While the sauce is simmering, take a skillet and place it on the stove. Turn the knob to light up the flame and to maintain it on medium. Grease the skillet with 4 tablespoons of olive oil and then let the oil warm up. While the oil is heating up, take the shrimps and peel off their scales.

7. Once done, devein all the shrimps with the help of a sharp knife and then season them with salt and freshly ground black pepper. Once the oil in the skillet heats up, tilt the skillet to spread the oil in it and then put the seasoned shrimps in the skillet to fry them for about 2-3 minutes on each side or until they turn crusty and golden in color. Once the shrimps are fried, pour the roasted garlic sauce over them and then throw-in some chopped fresh cilantro and frozen or fresh corn kernels. Give a brief stir to the mixture and then let it cook for 5 minutes.

8. While the shrimps are cooking in the sauce, take out the tamales from the steamer and then slit them open in half lengthwise to expose the masa. Top the slit tamale with 2-3 shrimps and then drizzle some of the roasted garlic sauce on top. Finally, garnish the dish with a sprig of fresh cilantro and then serve it warm.

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