CRAB 'N' SHRIMP STUFFED TAMALES
Provided by Guy Fieri
Time 1h25m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the seafood stuffing: Roughly chop the shrimp up into chunky pieces. Set a large saute pan over high heat. Add the olive oil and garlic. Once the garlic begins to sizzle, add the shrimp. Saute until just pink, about 2 minutes, and then add the crabmeat. Season with the cumin, paprika and some salt and pepper. Gently fold the mixture together, and then shut off the heat and add the lime juice. Allow to cool. Divide the mixture; you will use one half to stuff the tamales, and one half for the seafood sauce.
- For the tamales: Mix the masa, 1 1/4 cups water, butter and salt into a thick paste. To prepare the tamales, set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears). Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk. Add 2 tablespoons of seafood stuffing to the center. Fold one edge of the husk to the center, and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.
- Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.
- For the red seafood sauce: First, rehydrate the chile pepper. Place the dried chile in a cup of hot water and let sit for 10 minutes.
- Set a medium saucepan over medium-high heat. Add a drizzle of olive oil and saute the fennel, onion and garlic until translucent and fragrant, 5 to 7 minutes. Deglaze with the white wine, and then simmer to evaporate some of the wine, 2 to 3 minutes. Add the cumin, chile pepper, the water from the chile pepper and the can of tomatoes. Season with salt and pepper and bring to a simmer. Cook until the liquid reduces and the flavors come together, about 20 minutes. Blend until smooth with a stick blender, and then fold in the remaining half of the seafood stuffing. Taste and season once more if needed. Serve the red seafood sauce over the crab and shrimp tamales.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
riya Mgara
[email protected]I've never made tamales before, but this recipe was easy to follow. The tamales turned out great, and I'll definitely be making them again.
Jareizi Rodriguez
[email protected]These tamales are the perfect party food! They're easy to make ahead of time, and they're always a crowd-pleaser.
amer baset
[email protected]I'm not sure what I did wrong, but my tamales turned out dry and crumbly. I'll have to try this recipe again.
Ayele Ayele
[email protected]These tamales were delicious, but they were a little too rich for me. I think I'll try a different filling next time.
Nyxtin 808
[email protected]I'm not a fan of tamales in general, but these crab and shrimp tamales were surprisingly good. I'd definitely recommend them to anyone who loves seafood.
Breeana Pineda
[email protected]These tamales are a bit time-consuming to make, but they're definitely worth it. The end result is a delicious and authentic tamale that will impress your taste buds.
Uncommon David
[email protected]I'm a vegetarian, so I made these tamales with tofu instead of crab and shrimp. They were still delicious!
Rita King
[email protected]These tamales are a great way to use up leftover crab and shrimp. They're also a great way to impress your friends and family.
Sufdar Khan
[email protected]I've been making these tamales for years, and they're always a hit. They're the perfect party food, and they're also great for a quick and easy weeknight meal.
Godwin Ayomide
[email protected]These tamales were a huge disappointment. The filling was bland, and the tamales were dry and crumbly.
akter shimla
[email protected]These tamales were a bit too spicy for me, but my husband loved them. I'll definitely make them again, but I'll use less cayenne pepper next time.
Ayush Limbu
[email protected]I'm not a big fan of seafood, but I really enjoyed these tamales. The crab and shrimp filling was surprisingly delicious.
Kate Manning
[email protected]These tamales were amazing! I've never had anything like them before. The crab and shrimp filling was so flavorful, and the tamales were perfectly cooked.
Samar Adhikari
[email protected]The tamales were good, but they were a lot of work to make. I'm not sure if I'll make them again.
Jhomor aktar Jhonor aktar
[email protected]These tamales were a little too bland for my taste. I think I'll add some more salt and pepper next time.
Eman Wasaya
[email protected]I followed the recipe exactly, and the tamales turned out great! They were so easy to make, and they were a big hit with my family.
Md kajal Kajal
[email protected]These tamales were delicious! The only thing I would change is to add a little more spice. Next time, I'll add a pinch of cayenne pepper to the filling.
Mz CannaBishh
[email protected]I've made these tamales a few times now, and they're always a crowd-pleaser. The combination of crab and shrimp is just perfect, and the tamales are so moist and flavorful. Highly recommend!
Fakhar Baloch
[email protected]These tamales were a hit at my last party! The crab and shrimp filling was so flavorful, and the tamales themselves were perfectly cooked. I will definitely be making these again.