Shrimp Tamale Casserole with Three Sisters Black Mole
Tips: Masa is ground dried corn treated with lime, sometimes called masa harina or instant masa mix; it is used for making tamales and tortillas. Look for it near flour or in the international section of supermarkets or at Mexican grocers.
Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you're getting the size you want.
To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The “vein” running along a shrimp's back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.
To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.
1 1/2 starch, 1 lean meat, 2 fat