Shrimp Tamales | RICARDO

Ingredients

• 8 ears corn, husks intact
• 8 squares 12-inch (30-cm) aluminum foil
• 1 1/2 cups (180 g) corn flour (see note)
• 1 tsp baking soda
• 2 tsp chili powder
• Cayenne pepper, to taste
• 6 tbsp (80 g) butter, cold
• 3/4 cup (180 ml) chicken broth
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp butter
• 1 tbsp (15 ml) corn oil
• 12 oz (350 g) medium raw shrimp, peeled, deveined and halved lengthwise
• 1 tbsp fresh oregano, chopped
• 1/4 cup (10 g) fresh cilantro leaves, chopped
• 1/2 cup (125 ml) salsa
• Salt and pepper