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🍽️ Shrimp Tamales in Corn Husks

285 kcal · 30 min · 4 servings

Ingredients

• 14 dried corn husks (specialty store, alternatively aluminum foil)
• 8 tbsp grated cheddar (alternatively gouda)
• 500 g chard
• 8 tomatoes (diced)
• 8 boiled and peeled potatoes (diced)
• 2 garlic cloves (finely chopped)
• cayenne pepper
• 12 shrimp
• salt
• pepper (from the mill)
• sunflower oil

Instructions

1. 1. Wash the chard thoroughly.
2. 2. Cut the chard into strips about 1 centimeter wide.
3. 3. Bring salted water to a boil.
4. 4. Add the chard strips to the boiling water for about 5 minutes.
5. 5. Remove the chard and let it drain well.
6. 6. Place the corn husks in warm water.
7. 7. Soak the corn husks for about 3 hours.
8. 8. Peel the shrimp.
9. 9. Leave the tail end of the shrimp on.
10. 10. Remove the vein from the shrimp.
11. 11. Season the shrimp with salt and pepper.
12. 12. Pat the soaked corn husks dry.
13. 13. Cut 2 corn husks into long strips.
14. 14. Set aside these strips for tying.
15. 15. Lay out the rest of the corn husks flat.
16. 16. Place 3 corn husks overlapping each other.
17. 17. Place 3 shrimp on the corn husks.
18. 18. Add the potato cubes.
19. 19. Add some garlic.
20. 20. Add the tomato cubes.
21. 21. Add the prepared chard.
22. 22. Season the filling with salt, pepper, and cayenne pepper.
23. 23. Drizzle 2 teaspoons of oil over the filling.
24. 24. Sprinkle 1 to 2 tablespoons of cheddar cheese over the filling.
25. 25. Fold the corn husks together.
26. 26. Use the prepared corn husk strips to tie them.
27. 27. Fill a large pot with water.
28. 28. The water level should be about three fingers high.
29. 29. Bring the water to a boil.
30. 30. Reduce the heat.
31. 31. Place the corn husks in a steamer insert.
32. 32. Steam the tamales covered over medium heat.
33. 33. The cooking time is just under 15 minutes.
34. 34. Remove the tamales from the pot.
35. 35. Serve the corn packages slightly open.

Nutrition per serving

• kcal: 285
• Protein: 19 g · Fett/Fat: 12 g · Carbs: 28 g