Home Recipes Tamales de Camarones y Maíz Azul (Blue Corn Shrimp Tamales)

Fresh Recipes

Vallarta Supermarkets

Tamales de Camarones y Maíz Azul (Blue Corn Shrimp Tamales)

Time: Prep: 35 minutes standing
Servings: 6

Print Recipe

Tamales are a staple in Mexican culture, bringing families together with their rich flavors and time-honored tradition. This recipe puts a unique spin on the classic tamal by using blue corn masa and a savory shrimp filling. The blue corn adds a deep, earthy taste that pairs perfectly with the tender, seasoned shrimp, creating a dish that’s as vibrant as it is delicious.

Whether for a family gathering or a special meal, these tamales celebrate tradition with a flavorful twist. Let’s get cooking!

Ingredients

20 corn husks 

1/2 cup plus 1 tablespoon lard, softened 

1 pound raw 21-25 count peeled and deveined tail-off shrimp, thawed if necessary and coarsely chopped 

1 large jalapeño pepper, stemmed, halved, seeded and finely chopped 

1 small yellow onion, halved and finely chopped 

1/2 cup fresh or frozen corn kernels 

2 tablespoons chopped fresh cilantro 

1 teaspoon salt 

2 1/2 cups blue corn masa flour 

2 1/2 cups seafood stock, warmed 

Salsa for serving (optional) 

Preparation

  1. Line rimmed baking pan with parchment paper. In large saucepot, add corn husks and enough hot water to cover; let stand 30 minutes. Drain corn husks.

 

  1. In large skillet, melt 1 tablespoon lard over medium-high heat. Add shrimp, jalapeño and onion; cook 3 minutes or until shrimp turn opaque throughout, stirring occasionally. Stir in corn, cilantro and 1/2 teaspoon salt. Makes about 3 cups shrimp mixture.

 

  1. In large bowl, gently stir flour and 2 cups stock; let stand 10 minutes. Add remaining 1/2 cup each lard and stock, and 1/2 teaspoon salt; with mixer on medium speed, beat 3 minutes or until smooth and fluffy dough forms. Let dough stand at room temperature 15 minutes. Makes about 4 cups dough.

 

  1. Place 1 corn husk, short end facing you, on work surface. Spread 1/3 cup dough into 3 x 4-inch rectangle over corn husk; place about 1/4 cup shrimp mixture down center of dough. Fold long ends of corn husk over filling, then fold bottom end of corn husk over center of tamale; place on prepared pan. Repeat with 11 corn husks, dough and shrimp mixture to make 11 more tamales. Makes 12 tamales.

 

  1. In large steamer pot, add 4 cups water; place steamer rack in pot and line with 4 corn husks. Heat to a boil over high heat. Shingle tamales, open side up, in pot; cover with remaining 4 corn husks. Cover and reduce heat to medium-low; steam tamales 1 hour or until tamales easily come away from corn husks. Serve tamales with salsa, if desired.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.