Recipe for Iron Springs Cafe Garlic Shrimp Tamales from the Restaurant section.
Iron Springs Cafe Garlic Shrimp TamalesSource: Chef Tudie Frank-Johnson, Iron Springs Cafe, Prescott, Arizona 4 green corn tamales, prepared and heated in corn husks
24 (16- 20-size) jumbo raw shrimp, peeled and deveined with tails left on
4 ounces unsalted butter, softened
4 fresh garlic cloves, minced
2 tablespoons parsley, minced
1/2 cup corn, roasted
1/2 cup pico de gallo
Salt and pepper to taste
4 cups cooked rice Heat butter in a saut? pan. Add shrimp; saut? a few minutes. Add garlic, corn, parsley and pico de gallo; bring to a simmer. Turn shrimp once; cook until pink. Add salt and pepper to taste. Place heated tamales and cooked rice on a plate. Open tamales; fold back husks, decoratively tucking the ends under the top. Divide shrimp mixture evenly over the tamales. Serve hot.
We hope you enjoy your freshly made Iron Springs Cafe Garlic Shrimp Tamales. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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