| 1 tablespoon |
Canola oil |
| 12 |
Shrimp,
peeled and deveined |
|
Salt
to taste |
| 1 1/2
cups |
The
Mansion on Turtle Creek Diablo Sauce |
| 4 |
Corn
husks, soaked until soft and ends tied to create a canoe
shape |
| 2 cups |
Corn
puree, recipe to follow |
| 1/4
cup |
Cojita
or Mexican Farmer's cheese, crumbled |
| 4 large sprigs |
Cilantro |
Heat oil in a large sauté pan over high heat. When hot,
immediately add shrimp and season with salt. Sauté for 3
minutes or until opaque. Add the Diablo Sauce and cook for
1 minute, stirring constantly. Remove from heat.
Fill corn husks with corn puree and stand shrimp (tails
up) in husks. Place "tamale" on plate and spoon
excess Diablo Sauce over top. Sprinkle with cheese and
garnish with cilantro sprigs.
|
CORN PUREE |
| 6 ears |
Fresh
yellow corn, shucked and cleaned |
|
Maple
syrup to taste |
|
Salt
to taste |
|
Lime
juice to taste |
Preheat oven to 350°.
Using a large hole grater, grate corn on cob until all
pulp is extracted. Place mixture in heavy bottom skillet.
Cover and place in oven and cook for 35 minutes or until
corn is thick. If corn is not naturally sweet, add maple
syrup. Season with salt and lime juice to taste.
|
