Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese

Yeah...so the Life Should Be Beautiful mantra also says things shouldn't be overly complicated. But I also like a challenge. It's why I make fresh ravioli once every couple of years. (I just buy the high-quality frozen stuff available the rest of the time.) Why I have a recipe for homemade egg nog in my arsenal. And why I once made these delicious tamales. It's been several years...might just be time to make them again. How about for Cinco de Mayo?


Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese
Makes about 15 tamales.


1 pound tomatillos, husked
1 white onion, peeled
4 garlic cloves
2 Anaheim green chiles, seeds and stems removed
2 teaspoons cumin
1 teaspoon salt
1/2 cup cilantro
2 cups prepared masa
6 ounces goat cheese, room temperature
1 bag dried cornhusks, cleaned and soaked
2 pounds jumbo shrimp, cleaned
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon coriander
Salt and pepper, to taste
2 tablespoons olive oil

Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes. Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan. Add the cumin, salt, and cilantro. Pulse the mixture until combined but still chunky. You may add a bit of water or broth if the mixture is too thick. Reserve half the sauce to serve with the tamales.

In a deep bowl, combine the masa and remaining half of the tomatillo sauce. Beat until fully incorporated and the dough is green. Fold in the softened goat cheese.

Set the cornhusks on a sheet pan covered by a damp towel. Lay the husk flat on a plate with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa mixture over the surface of the husk with a tablespoon that is dipped in water. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.

Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.

Coat the shrimp with cumin, chili powder, cayenne, coriander, salt, and pepper. Heat oil in a saute pan, cook the shrimp for 5 minutes until pink. To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top.