Charred Shrimp Achiote Tamale

Charred Shrimp Achiote Tamale

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.

Total TimeTotal Time:

ServingsServings:
10

Ingredients

MANGO ACHIOTE SHRIMP INGREDIENTS:

1 cup mango purée

2 cups shrimp, raw, diced

2 Tbsp Achiote paste

1 Tbsp garlic, minced

¼ cup lime juice

¼ cup white vinegar

MASA DOUGH INGREDIENTS:

2 cups Masa harina

1½ cups water, warm

¼ cup pork lard

1 tsp salt, kosher

HABANERO-PINEAPPLE PICO DE GALLO INGREDIENTS:

2 cups DOLE Chef-Ready Cuts Pineapple Cubes, thawed

2 Tbsp habanero peppers, diced

¼ cup red onion, diced

1 cup Roma tomato, diced

2 Tbsp cilantro, chopped

2 Tbsp mint, chopped

¼ cup pepitas, toasted

¼ cup lime juice

2 tsp salt, kosher

CHARRED SHRIMP ACHIOTE TAMALE INGREDIENTS:

2 cups Mango Achiote Shrimp, sub-recipe

2 cups Masa Dough, sub-recipe

10 ea corn husk

¾ cup pickled red onion, sliced

2 cups Habanero-Pineapple Pico De Gallo, sub-recipe

¾ cup cilantro, chopped

Directions

MANGO ACHIOTE SHRIMP DIRECTIONS:

  1. In a large zip-lock bag add all ingredients; remove air and seal bag.
  2. Gently shake bag to mix ingredients, and then allow to marinate in refrigerator for 1 - 2 hours.

MASA DOUGH DIRECTIONS:

  1. In a large mixing bowl, combine masa harina, warm water and salt; blend with hands until well incorporated and moist dough forms.
  2. In a stand mixer with paddle attachment, add lard and beat on high for 3 minutes.
  3. Reduce mixer speed to medium-high; add dough in handfuls, waiting for it to mix before adding each next handful.
  4. 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.)
  5. Once well blended, turn-off mixer. Cover bowl of dough and refrigerate at least 1 hour

HABANERO-PINEAPPLE PICO DE GALLO DIRECTIONS:

  1. In a large bowl mix all ingredients until well blended. Cover and reserve chilled until use.

PREPARE TAMALE DIRECTIONS:

  1. Soak corn husk in bowl of very hot or boiling water for at least 30 minutes.
  2. 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.
  3. 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.
  4. Spoon 1 Tablespoon of Mango Achiote Shrimp in a line down the center of the dough.
  5. 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.
  6. 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.
  7. 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:

  1. Remove corn husk and place on serving plat.
  2. Top with 1 Tbsp onion, 3 Tbsp Habanero-Pineapple Pico De Gallo, and 1 Tbsp cilantro.

Explore Dole Products in This Recipe

IQF Chef-Ready Cuts Pineapple Cubes
IQF Chef-Ready Cuts Pineapple Cubes

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