Cuban recipe
Cuban Tamales Stuffed with Shrimp in Creole Sauce
Cuban sweet corn tamales stuffed with shrimp in a Creole sauce of tomato, garlic, bell pepper and dry wine, steamed in corn husks.
- Preparation40 min
- Cooking1 h 25 min
- Total time2 h 15 min
- Servings6 large tamales
- DifficultyMedium
A combination of two distinctly Cuban flavors: sweet corn tamales and camarones enchilados, or shrimp in Creole sauce. The secret is to reduce the Creole sauce well so the filling stays inside the tamal without making the masa watery. This is a homemade fusion variation, distinct from the traditional pork tamal.
Ingredients
Check off the ingredients you have.
For the masa
For the camarones enchilados
Method
Prepare the sauce and masa
- In a skillet, sauté the onion, red pepper and garlic in two tablespoons of oil for 5-7 minutes. Add the tomatoes, dry wine, cumin, paprika and optional hot pepper. Cook uncovered for 12-15 minutes until the Creole sauce is thick, with no excess liquid; let cool.
- Grind the corn into a paste with some texture. Separately, sauté the onion, green pepper and garlic in oil or lard; mix with the corn, salt and cumin.
- Gradually incorporate the fine cornmeal until the masa is thick and smooth, with no loose liquid. Keep the raw shrimp refrigerated until ready to fill the tamales.
Fill, cook and serve
- Mix the cold shrimp with the cooled sauce. On each pair of corn husks, place a layer of masa and a portion of shrimp with thick sauce, then cover with more masa. Wrap into tightly closed parcels and tie them.
- Cook in a covered steamer, without direct contact with the water, for approximately 55-65 minutes depending on size, until the masa sets and the center reaches 63 °C; the shrimp should be completely opaque. Always keep enough water in the steamer.
- Let rest for 10 minutes and serve the tamales partially opened in their husks with a few drops of lemon juice, if desired.
