Grilled Florida Shrimp Tamale

Grilled Florida Shrimp Tamale

Amt	Ingredient
8	large Florida shrimp (16-20 count), peeled and deveined with tail and last shell segment left on
8	large Florida Shrimp, peeled and deveined (marinated in chopped garlic and Italian parsley)
1	cup fresh corn kernels
1	poblano chile, roasted, peeled and diced small
1	cup heavy cream
1/2	cup chicken stock
3/4	cup Masa Harina (flour made from dried masa, dried corn kernels that have been cooked in limewater then ground into flour).
	salt and white pepper
4	corn husks

Season the 8 whole tail/on Florida shrimp and place on grill on high heat. Cook for 2 minutes on each side. Rough chop remaining 8 Florida shrimp and place in preheated sauté pan with a small amount of butter over medium heat. Add corn and Poblano chile and sauté until Florida shrimp begin to cook. Add cream and chicken stock and reduce slightly. Add masa harina and stir over low heat until tamale is well cooked, about two minutes. Season well with salt and pepper. Divide cooked tamale into four corn husk "boats" on serving plate. Garnish with 2 grilled Florida shrimp each and 2 tablespoons of sauce (recipe below). Serve hot.

Sauce

Amt	Ingredient
1/2	cup white wine
1/4	cup lemon juice
1	teaspoon white peppercorns
2	shallots, sliced
1	bay leaf
	1 stick (4 ounces) butter, chilled and diced into 1/2" cubes
1	teaspoon tomato paste
2	tablespoons chopped chives
1/2	cup tear drop tomatoes
1/2	cup Fava beans, blanched and peeled

Place first five ingredients in a sauce pot and reduce by 3/4. Whisk in butter cubes over high heat and emulsify. Strain through chinoise (small iron conical strainer used to strain liquids for sauces)d return to pot. Stir in tomato paste, chopped chives, teardrop tomatoes and Fava beans. Season with salt and white pepper.

Yield

4 appetizer servings

Submitted by Chef Andrea Randazzo

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