Shrimp marinated in mango achiote paste and charred grilled, wrapped in masa dough and steamed then topped with pickled red onion, habanero-pineapple pico de gallo, and cilantro leaves.
Allergens: Shellfish (Shrimp)
CHARRED SHRIMP ACHIOTE TAMALE INGREDIENTS:
2 cups
Mango Achiote Shrimp, sub-recipe
2 cups
Masa Dough, sub-recipe
10 each
Corn husk
¾ cup
Pickled red onion, sliced
2 cups
Habanero-Pineapple Pico De Gallo, sub-recipe
¾ cup
Cilantro, chopped
MANGO ACHIOTE SHRIMP INGREDIENTS:
1 cup
DOLE® Chef-Ready Frozen Mango Purée, thawed
2 cups
Shrimp, raw, diced
2 Tablespoons
Achiote paste
1 Tablespoon
Garlic, minced
¼ cup
Lime juice, fresh
¼ cup
White Vinegar
MASA DOUGH INGREDIENTS:
2 cups
Masa harina
1½ cups
Water, warm
¼ cup
Pork lard
1 teaspoon
Salt, kosher
HABANERO-PINEAPPLE PICO DE GALLO INGREDIENTS:
2 cups
DOLE Chef-Ready Cuts Pineapple Cubes, thawed
2 Tablespoons
Habanero, diced
¼ cup
Red onion, diced
1 cup
Roma Tomato, diced
2 Tablespoons
Cilantro, chopped
2 Tablespoons
Mint, chopped
¼ cup
Pepitas, toasted
¼ cup
Lime juice, fresh
2 teaspoons
Salt, kosher
MANGO ACHIOTE SHRIMP DIRECTIONS:
In a large zip-lock bag add all ingredients; remove air and seal bag.
Gently shake bag to mix ingredients.
Allow to marinate in refrigerator for 1-2 hours.
MASA DOUGH DIRECTIONS
In a large mixing bowl, combine masa harina, warm water and salt; blend with hands until well
incorporated and moist dough forms.
In a stand mixer with paddle attachment, add lard and beat on high for 3 minutes.
Reduce mixer speed to medium-high; add dough in handfuls, waiting for it to mix before adding
each next handful.
Allow mixer to blend on medium-high speed until dough is smooth and soft, about 3-5 minutes.
(Note: if dough appears too dry, add 1 Tablespoon water at a time until desired consistency is created.)
Once well blended, turn-off mixer. Cover bowl of dough and refrigerate at least 1 hour
HABANERO-PINEAPPLE PICO DE GALLO DIRECTIONS
In a large bowl mix all ingredients until well blended. Cover and reserve chilled until use.
PREPARE TAMALE DIRECTIONS:
Soak corn husk in bowl of very hot or boiling water for at least 30 minutes.
Lay corn husk, glossy side up, with the wide end at the top on a flat work surface. Place 1 Tablespoon of masa towards the top half of corn husk.
Lay a piece of plastic wrap over the dough on husk and use hands to press/spread masa into a thin layer, about ¼” thick, along the top of corn husk.
Drain excess marinade from shrimp.
Spoon 1 Tablespoon of Mango Achiote Shrimp in a line down the center of the dough.
Fold-in one long side of the husk, about ⅓ over dough and filling. Fold in the other long side, overlapping the first. Fold the bottom of the husk up.
Place tamales on rack in steamer standing upright, with the folded end down and open end up.
Steam for 50 minutes- 1 hour in the steamer.
To test if they’re done, remove one and try to pull the husk off. If it comes off easily and cleanly, they’re done.
TO SERVE:
Remove corn husk and place on serving plat
Top with 1 Tablespoon onion, 3 Tablespoons Habanero-Pineapple Pico De Gallo, and 1 Tablespoon cilantro.
