Iron Springs Cafe Garlic Shrimp Tamales

Ingredients

• 4 green corn tamales, prepared and heated in corn husks
• 24 (16-20) 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

Instructions

1. Heat butter in a sauté pan. Add shrimp; sauté a few minutes.
2. Add garlic, corn, parsley and pico de gallo; bring to a simmer. Turn shrimp once; cook until pink.
3. Add salt and pepper to taste.
4. Place heated tamales and cooked rice on a plate.
5. Open tamales; fold back husks, decoratively tucking the ends under the top.
6. Divide shrimp mixture evenly over the tamales.
7. Serve hot.

Attribution

Chef Tudie Frank-Johnson, Iron Springs Cafe, Prescott, Arizona