#### Ingredients (Serves 4-6):
– 1 lb (500g) large shrimp, peeled and deveined
– 4 cloves garlic, roasted (for roasting: drizzle with olive oil, wrap in foil, bake at 400°F/200°C for 20-25 minutes until soft)
– 1 cup masa harina (corn flour for tamales, available at specialty stores)
– 1/2 cup chicken stock or warm water
– 2 tbsp unsalted butter, softened
– 1 tsp smoked paprika
– Salt and black pepper to taste
– 12-15 dried corn husks (soaked in warm water for 10-15 minutes to soften)
– Optional: spicy tomato salsa or crema for serving
#### Instructions:
1. **Prepare the Roasted Garlic**: Preheat the oven to 400°F (200°C). Place garlic cloves on a piece of foil, drizzle with olive oil, and wrap tightly. Roast for 20-25 minutes until soft and golden. Mash into a paste and set aside.
2. **Make the Masa Dough**: In a large bowl, combine masa harina, chicken stock (or water), softened butter, and mashed roasted garlic. Add smoked paprika, a pinch of salt, and black pepper. Mix until you get a smooth, spreadable dough. If it’s too dry, add a bit more stock, 1 tbsp at a time.
3. **Cook the Shrimp**: Season the shrimp with salt and pepper. Heat a skillet over medium-high heat with a drizzle of olive oil. Sauté the shrimp for 2-3 minutes per side until pink and just cooked through. Set aside to cool slightly.
4. **Assemble the Tamales**: Drain the soaked corn husks and pat dry. Lay a husk flat, spread about 2-3 tbsp of masa dough in a thin layer (about 1/4 inch thick) on the center of the husk, leaving a border. Place 1-2 shrimp in the middle of the dough. Fold the sides of the husk over to enclose the filling, then fold the bottom up to seal. (If needed, tie with a thin strip of corn husk to secure.)
5. **Steam the Tamales**: Place a steamer basket in a large pot with a few inches of water (water shouldn’t touch the basket). Arrange tamales upright in the basket. Cover and steam over medium heat for 30-40 minutes, until the masa is firm and pulls away from the husk easily. Check water level occasionally to avoid burning.
6. **Serve**: Carefully unwrap the tamales and serve hot with a side of spicy tomato salsa or a drizzle of crema for extra flavor.
