ROCK SHRIMP TAMALES WITH FOUR-PEPPER CREAM

      Title: ROCK SHRIMP TAMALES WITH FOUR-PEPPER CREAM
  Categories: Shrimp, Southwest
       Yield: 4 Servings
  
            For The Tamales--
       8 lg Dried Corn Husks*see
            Notes
            Masa Dough--
     1/4 c  Unsalted Butter softened
       2 c  Masa Harina
       1 ts Baking Powder
       1 ts Salt
       1 tb Minced Chipotle In Adobo
     1/4 c  Canola Oil
       1 c  Hot Chicken Or Shellfish
            Stock
            For The Filling--
       2 sl Bacon -- finely diced
       2 tb Red Bell Pepper -- minced
       2 tb Green Bell Pepper- minced
       2 tb Yellow Bell Pepper --
            Minced
       2 tb Red Onion -- minced
       1 ts Garlic -- minced
     1/2 c  Chicken Or Shellfish Stock
     1/2 ts Adobo Sauce From Canned
            Chipotles Above
       8 oz Coarsely Chopped Rock Shrimp
            More if needed
       1 tb Chopped Fresh Cilantro
            Four Pepper Cream (Recipe
            Follows)
            Garnish--
            Cilantro Sprigs
            Diced Bell Peppers
  
   TO MAKE THE TAMALES: In the bowl of an electric mixer fitted with the
   paddle attachment, or by hand with a wooden spoon, beat the butter
   until light and fluffy. Add the masa harina, baking powder, salt and
   chipotle. Mix until well-blended. With the motor running, slowly add
   the canola oil and the hot stock. Continue mixing until you hear a
   slapping sound, approximately 2 minutes. The dough will be soft. Set
   aside. You can do this all by hand with a wooden spatula,but it will
   take some energy! TO MAKE THE FILLING: In a large saute pan over
   medium heat, saute the bacon until translucent. Add the peppers,
   onion and garlic and saute slowly until tender, approximately 3
   minutes. Add the stock, shrimp and adobo sauce. Cook, stirring, until
   the shrimp are barely cooked through, approximately 1 minute. Remove
   from the heat, strain, set the solids aside, and return the liquid to
   pan. Over high heat, reduce the liquid until syrupy and add to the
   shrimp mixture. Add the cilantro and stir to combine. TO ASSEMBLE THE
   DISH: Remove the husks from the water, drain, and pat dry. Spread out
   the corn husks on a dry work surface. Pinch off an egg-size piece of
   the masa
   
   mixture. Pat it into the corn husk, flattening the dough to
   approximately 4 inches square and 1/4-inch thick, leaving a border of
   husk at least 1/2-inch wide around the perimeter of the dough. Spread
   a tablespoon of the filling lengthwise in the center of the dough.
   Fold the husk together until the edges overlap and the masa and its
   filling are completely enclosed by the husk. Gently flatten the top
   and bottom of the husk and fold the ends up to enclose. Repeat with
   the other 7 husks. Place folded side down in a steamer over boiling
   water and steam, covered, for 45 minutes. TO SERVE: Open the husks to
   reveal the tamales and place on a warm plate. Spoon the Four-Pepper
   Cream over the tamales and garnish with cilantro sprigs and diced
   peppers. Serve immediately. Yield: 4 servings FOUR-PEPPER CREAM 1
   tablespoon olive oil 3/4 cup minced shallots 2 teaspoons seeded and
   chopped serrano chiles 1 cup dry white wine 2 1/2 cups rich shrimp or
   chicken stock 3/4 cup heavy cream 2 tablespoons finely diced red bell
   pepper 2 tablespoons finely diced yellow bell pepper 2 tablespoons
   finely diced green bell pepper Kosher salt and freshly ground white
   pepper Drops of fresh lemon or lime juice In a medium saute pan, heat
   the olive oil and saute the shallots and serranos until soft but not
   brown. Add the wine and stock and bring to a boil. Continue to boil
   until the mixture is reduced by half. Add the cream and continue to
   boil until the mixture is reduced to a light sauce consistency. Stir
   in the diced bell peppers and season to taste with salt, pepper and
   drops of lemon juice. Serve warm. (Four-Pepper Cream can be made up
   to a day ahead, stored in the refrigerator, and reheated gently in a
   water bath.) Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
   Reserved
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