Stephan Pyles' Annatto Shrimp Tamales

Note from Cheri: The recipe, photo and text below is reprinted with permission from Tamales (2002 Wiley). It was created by celebrity chef Stephan Pyles. Tamales is a fabulous book that brings this simple food to new levels of haute cuisine. Click here for more information about this book, along with more sample recipes from Pyles' co-authors Mark Miller and John Sedlar. MUCH MORE ON TAMALES! Be sure to check out the FabulousFoods.com Tamale Tutorial for recipes and photo instructions for making this fabulous, festive food. Even if you're new to making tamales, you're sure to achieve spectacular results.

Annatto is made from the small rust-colored seeds if the tropical achiote tree. Annatto, in paste or powdered form, is used commercially as a neutral food dye, especially in butter and cheese. In these tamales, it not only turns the shrimp bright orange, but also imparts a subtle, earthly flavor. The shrimp contrast strikingly with the blue-gray corn of the masa dough. Blue corn is particularly nutritious and holds a special significance in native American cultures.

1/4 cup annatto seeds 1/2 cup olive oil 1 sprig fresh rosemary 2 cloves garlic, crushed 8 large shrimp, peeled and deveined 1 recipe Blue Corn Masa Seca Tamale Dough 10 large dried corn husks, soaked in warm water for 30 minutes salt salsa cruda (optional) 1/2 cup sour cream or crème friache (optional)

Serves 8 To prepare the marinade, heat the annatto seeds in a saucepan with the olive oil, rosemary, and garlic until the oil becomes very hot. Remove from the heat, cover the pan and let infuse for 3 hours. Carefully skim off the colored oil, leaving the bottom layer and solids undisturbed, and transfer to a bowl. Add the shrimp to the marinade and let sit for at least 30 minutes ( and up to 2 days in the refrigerator). Prepare the masa dough. Drain the corn husks and shake dry. Tear 16 thin strips (about 1/8 inch wide) from 2 of the husks and set aside for tying the tamales. Lay out on the remaining 8 corn husks on a flat work surface. Divide the dough into 8 equal portions and place 1 portion on each husk. Evenly spread out the masa mixture, leaving about 1 1/2 inches exposed corn husk at each end and 3/4 inch on each side. Bring the sides of the cornhusk together, folding the dough; tuck one side of the husk under the other and roll up he tamale so that the dough is completely enclosed inside the husk. Twist each end and tie with the reserved strips of corn husk. Repeat for the remaining tamales. Fill the bottom of a steamer or saucepan fitted with a strainer or vegetable basket with 2-3 inches of water. Bring the water to boil and place tamales in the steamer. Cover tightly with a lid or foil (it is important that little or no steam escapes during cooking). Steam tamales for 30-35 minutes over lightly boiling water, adding more boiling water as necessary. Tamales are done when they feel firm to the touch but are not hard and the dough comes away easily from the husk. Let rest at least 5 minutes before serving. While the tamales are steaming, remove the shrimp from the marinade with a slotted spoon, let drain and season to taste with salt. In a hot, dry sauté pan, sauté the shrimp for 1 1/2 minutes per side. Transfer the tamales to serving plates and, with a knife, slice open the top of the wrappers from end to end. Gently push the ends together, as for a baked potato. Serve the shrimp next to the tamales and garnish with the sour cream and salsa, if desired.