Shrimp Jalapeno Tamale Casserole
A few weeks ago I made tamales after eating some delicious ones while in Vegas. Well, the recipe tasted right but I could not get the consistency of the tamales to my liking once I cooked the batter in the corn husks. Of course I will attempt again, but this time I decided to toss out the corn husks and make a casserole instead. The results? Super tasty and much easier to assemble. Top this with a chipotle salsa and you have heaven on a plate!
2 cups masa
3 tablespoons chopped fresh oregano
2 teaspoons baking powder
1/2 teaspoon chopped fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
2 cloves garlic, finely minced
2 jalapenos, chopped with seeds
2-2 1/2 cups water, divided
1/4 cup extra-virgin olive oil
2 tablespoons butter, softened
1 1/2 pounds shrimp, peeled, deveined and chopped
1 1/2 cups chipotle salsa
- Preheat oven to 375°F. Put a kettle of water on to heat for the water bath. Coat an 8-inch-square baking dish with cooking spray.
- Whisk masa, oregano, baking powder, thyme, salt, pepper, garlic, and jalapenos in a large bowl. Add 2 cups water and beat with a whisk till combined. Add more water, 1 tablespoon at a time, until the mixture is the consistency of thick pancake batter. Add oil and butter. Whisk more to get a smooth batter.
- Spread half the batter in the prepared baking dish. Evenly scatter shrimp on top, then cover with the remaining batter, smoothing it evenly to the sides.
- Place the baking dish in a larger pan, transfer to the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Cover both pans with a piece of foil. Bake until set, 45 minutes to 1 hour. Let stand, covered, for 10 minutes.
- Serve each portion topped with salsa.
Calories: About 280 per serving.