Corn Cake Tamales With Shrimp In A Corn Chayote Cream Sauce

Corn Cake Tamales With Shrimp In A Corn Chayote Cream Sauce!
This Nontraditional Tamale Has A Fluffy Cake Like Texture!
Difficulty: Moderate
Prep Time: 2 1/2 hours
Cooking Time: 30 minutes

 Ingredients
1 lb. medium shrimp, de-veined, shelled and tail removed
1 fresh ear of corn, kernels removed
1  4 oz. can chopped green chillies
1 cup Chayote, peeled and diced
1 tsp garlic, pressed
1 tbsp cilantro leaves, minced
1 cup of cream
pinch of cumin
1/4 tsp chili powder
zest of 1 lime
sliced green onions (garnish)
7 dried corn husks
1  8oz. box of cornbread mix
1/2 cup creamed corn
1 tbsp sour cream
1 egg
salt
pepper


Cooking Tools
Bain Marie (double broiler)
1 medium mixing bowl
Skillet

Directions
Pre-soak dried corn husks in water for 2 hours to make more pliable.  To prepare corn cake, in a mixing bowl, add; cornbread mix, 1/2 cup creamed corn, sour cream and egg.  Mix well and set aside. Take corn husk out of the water and dry off completely.  Place a couple of tbsp of cornbread mix into the center of the husk. Fold one side of husk over and completely cover the cornbread mix, then fold the other side of the husk over. Twist at the ends and tie with husk cut into strips.  Place enough water to the bottom portion of the Bain Marie and bring to a boil.  Place Corn Cake Tamales standing up right in the top half of Bain Marie and place on top of the boiling water, cover with lid and steam for 20 minutes.  While the Corn cake Tamales are steaming.  In a skillet, on medium heat add; olive oil, butter, corn and chayote.  Cook for 5 minutes, then add green chillies, garlic, cilantro, cream, cumin, chili powder and zest.  Lower heat and reduce liquid until a thicker consistency.  Add shrimp to the cream and cook for a few minutes until the shrimp is done (do not overcook shrimp).  Salt and pepper to taste.  Once the Corn Cake Tamales are cooked, cut one side of husk and open to reveal Corn cakes and place in a serving bowl.  Cook's Note: I leave the corn cakes in the husk for a beautiful presentation, but you can remove the corn cakes from the husk if you prefer.  Ladle Shrimp and cream sauce over the Corn Cake Tamales and garnish with sliced green onions.
Serves 6

Don't Over Fill The Husks!

Use One Of The Husk To Cut Into Strips For Ties!