• 14 oz. lukewarm melted vegetable shortening
  • 2 lbs. tortilla dough
  • 1 Tbsp. salt
  • 1 Tbsp. baking powder
  • 1 cup milk
  • 1 onion
  • 6 La Costeña jalapeno peppers, chopped
  • 2 lbs. fresh shrimp, cleaned and chopped
  • 1 1/2 cups tomato puree
  • 2 sheaves banana leaves


To make these delicious shrimp tamales, beat vegetable shortening with tortilla dough, salt, baking powder and enough milk to obtain a thick dough. After beating for 10 minutes, take a little ball of dough and drop it in a glass of water. If it floats, the dough is ready; if not, continue beating. Meanwhile, pre­pare filling. In a little vegetable shortening, saute onion, add chiles, chopped shrimp and tomato puree. Season with salt and cook until it thickens. Cut banana leaves into rectangles 16 x 8 inches and griddle on both sides for a few seconds, pressing them against the griddle with a spatula. Spoon one tablespoon of dough on each leaf, add a little of the shrimp mixture and fold into packets, tying them with a strip of banana leaf. Place them flat in the steamer and cook for 1 hour.

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