Iron Springs Cafe Garlic Shrimp Tamales


  • 4 green corn tamales, prepared and heated in corn husks
  • 24 jumbo raw shrimp, peeled and deveined with tails left on
  • 4 oz unsalted butter, softened
  • 4 fresh garlic cloves, minced
  • 2 Tbsp parsley, minced
  • 1/2 cup corn, roasted
  • 1/2 cup pico de gallo
    Salt and pepper to taste
  • 4 cups cooked rice


Heat butter in a sauté pan. Add shrimp; sauté a few minutes. Add garlic, corn, parsley and pico de gallo; bring to a simmer. Turn shrimp once; cook until pink. Add salt and pepper to taste.

Place heated tamales and cooked rice on a plate. Open tamales; fold back husks, decoratively tucking the ends under the top. Divide shrimp mixture evenly over the tamales. Serve hot.

Makes 4
Submitted by: Chef Tudie Frank-Johnson, Iron Springs Cafe, Prescott, AZ

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