Shrimp And Corn Tamales With Roasted Poblano Crema

• Tamales
• 24-30 dried corn husks
• 4 cups fresh corn kernels (can substitute frozen in winter)
• 1 small red onion, chopped
• 9 tablespoons unsalted butter, melted
• 2/3 cup corn masa mix (harina de maiz)
• 2 tablespoons honey
• 1 teaspoon cumin
• 2 tablespoons cilantro pulp (leftover when making cilantro oil)
• 1/4 cup water
• 3 Jumbo or 5-6 large shrimps per person, shelled and deveined but whole.
• Roasted Poblano Crema Sauce
• 1 large poblano, seeded
• 1 white onion, cubed
• 1/2 head of garlic, top cut off
• oil, salt 7 pepper
• 1 pint half and half (I used fat free)
• 1 cup heavy cream
• 1 tablespoon flour
• 1 cup tequilla
• spice mix 1 t. @ of chili powder, cumin, white pepper, thyme or mexican oregano, and kosher salt.
• 2 tablespoons butter
• 1 cup fresh corn kernels
• chili oil (optional)

1. to make cilantro oil: pulse 1 bunch of cilantro and 1 c. canola oil in blender w/ a pinch of salt. Use a fine mesh seive to strain all flavor thru. After use, store any extra oil in refrigerator. Reserve solids to use in tamale mixture.
2. 2 hours prior to making the tamales, wash & soak the husks in warm water.
3. Puree the corn, onion, butter, and 1/2 of the water in a food processor, add in the masa, cumin, salt & pepper and honey and then pulse to add the water a little at a time. Mixture should be a little "loose" but you can add more water/masa as your humidity levels dictate. See step 7 with directions for milking the cob.
4. i used my salad spinner to get rid of excess moisture. Pat dry the 20 best corn husks, tear "bad" husks into tying strips.
5. Lay husks overlapping with "fat" ends in the middle, tapered ends at the 3 and 9 position. Spoon into middle, fold husk around and tuck ends to middle. Use strips to tie into neat bundles.
6. In a deep baking dish, place 2-3 cups of warm water, place metal cooling rack on top of pan, so rack does not touch the water. cover rack with foil, overlapping so foil will come up and cover the tamales. Pinch foil to seal. Bake at 375 for 90 minutes, checking until firm. Depending on your oven temp/ dryness of your masa, this can take up to 2 hours. If you prefer a super dry/solid tamale, let it go for 2 hours, 15 minutes.
7. When removing the corn from the cob, use the back of a knife,"milk" the cob by dragging the knife blade down the cob. You have fresh corn if you get a milky white liquid.
8. roast poblano, onion & garlic in a little oil, salt & pepper for 1 hour while tamales steam.
9. remove roasted garlic from the skin, discard skins. Puree pepper, onion & garlic in blender. Add 1 c. half and half, 1 c. heavy cream and 1 T. flour, process til smooth.
10. Pat dry shelled and deveined shrimp (you don't want them to steam!). Season with spice mix on both sides. When tamales are completely cooked....Warm up skillet until it is screaming hot. Drop shrimp down onto skillet. Allow to brown on one side (approx. 2 minutes), then flip and brown on the other side. Remove shrimp to keep from over cooking.
11. Add butter and tequilla to pan to deglaze. If you are looking to put on a show...here is your moment to flambe! but add butter AFTER flame is extinguished! Add corn to lightly toast (in the winter I use Trader Joe's frozen roasted corn), add the poblano cream sauce to warm through and the shrimps.
12. to plate, pop open the ends of 2-3 tamales, spoon a small pond of the shrimp/corn/poblano cream sauce in the middle and add shrimp, garnish with a few drops of the cilantro oil and chili oil (optional).

tamales, corn husks, fresh corn kernels, red onion, unsalted butter, corn masa, honey, cumin, cilantro, water, shrimps per person, sauce, poblano, white onion, head of garlic, oil, heavy cream, flour, tequilla, butter, fresh corn kernels, chili oil

Taken from food52.com/recipes/13597-shrimp-and-corn-tamales-with-roasted-poblano-crema (may not work)