Shrimp and Corn Tamales with Roasted Poblano Crema

Course Appetizers

Ingredients in this Recipe

1 cup heavy cream
1 large poblano, seeded
1 pint half and half (I used fat free)
1 small red onion, chopped
1 tablespoon flour
1 teaspoon cumin
1 white onion, cubed
1/2 head of garlic, top cut off
1/4 cup water
2 tablespoons butter
2 tablespoons cilantro pulp (leftover when making cilantro oil)
2 tablespoons honey
2/3 cups corn masa mix (harina de maiz)
24 30 dried corn husks
3 Jumbo or 5 6 large shrimps per person, shelled and deveined but whole.
4 cups fresh corn kernels (can substitute frozen in winter)
9 tablespoons unsalted butter, melted
chili oil (optional)
oil, salt 7 pepper
spice mix 1 t. @ of chili powder, cumin, white pepper, thyme or mexican oregano, and kosher salt.

See Full Recipe at Food52