Blue corn tamale with shrimp and corn


This isn’t my recipe, but I wanted to share this delicious flavor explosion with all of you. I made my first attempt at tamales, and they came out excellent thanks to the thorough instructions provided by Southwestern Chef Bobby Flay in his class tamale recipe. I substituted Bob’s Red Mill Blue Cornmeal for the yellow stuff, but otherwise followed the recipe to a tee. The result was truly scrumptious. Both B and I were blown away by how much flavor this dish packed, and I really recommend giving it a try if you’re up for playing around with new techniques in the kitchen!

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1 Comment

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One response to “Blue corn tamale with shrimp and corn

  1. Angela

    Between this and the posole, you are my Latin American food guru! I tried this last night and it was really good! The tamales were a little tricky but definitely worth trying again to perfect the technique. I think the shrimp and sauce would be good on anything! I love that you used blue cornmeal to give a little dimension to the presentation. Ours was all white/yellow! Hope you are enjoying your vacation! 🙂

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