Double the salt, add pepper, garlic powder, chopped jalapenos to the masa; SEASON and marinate the shrimp - I used salt pepper cumin and lime. I als added cooked chorizo before the layer of shrimp. Cook time for me was 45 minutes covered - 10 uncovered and a quick broiler to brown the top. I als had guacamole and a lime cilantro sour cream sauce on the side - was great with the shrimp.
Shrimp Tamale Casserole with Three Sisters Black Mole
From EatingWell: January/February 2009
This version of tamales, made into a casserole rather than little cornhusk-wrapped bundles, can be whipped up in minutes and has the same great taste and texture of traditional tamales. It's filled with shrimp here, but this is a forgiving recipe that works well stuffed with whatever you like. Quick-cooking seafood, such as scallops, cheese or even some of the mole also make great fillings. Serve the casserole topped with Three Sisters Black Mole or your favorite salsa. Adapted from Chef Jesùs González, of La Cocina Que Canta at Rancho La Puerta.
7 Reviews for Shrimp Tamale Casserole with Three Sisters Black Mole
I made this recipe again and made some modifications. It makes a big difference to include fresh herbs in with the masa, instead of only dried (although I also added some dried). I completely changed the filling, so be brave and do what you want because almost anything would work as long as you like it. The biggest difference, though, was that I forgot to put the aluminum foil on top, and it baked the entire time without being covered, the texture came out so much better. It was dry on the top, so probably it might be good to go half and half with cover/uncover, but it was far more palatable. And it is a very filling meal. I would definitely make this again now, but just really adjust the seasoning to my own preferences, and stick with fresh herbs.
I didn't have fresh oregano, but otherwise, I made the recipe exactly. Also, I didn't make the sauce.
I don't quite know what it was--the shrimp on the inside were very good, and I picked those out and ate those. But the tamale part came out poorly. At first I thought I could eat it, but the more I ate, the less able I was to keep eating it. I would give the recipe another try, perhaps cut it in half so it wouldn't be so wasteful. But, the tamale part didn't really quite turn out like tamales I've had in the past.
This was okay, but nothing exciting. Needs way more salt, and maybe some cheese. Might have been because I didn't use shrimp - I used roasted home-grown red peppers instead - but I don't think that would have saved it. It still seemed gummy after 55 minutes in the water bath, so I removed the foil, took it out, and baked it another 10 minutes, which seemed to do the trick.