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Shrimp Tamale Muffins


  • 2 cubes shrimp bouillon
  • 6 cups water
  • 6 cups maseca for tamales
  • 1 cup corn oil
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon baking powder
  • 2 ounces ground shrimp
  • 60 large cooked shrimp


  1. Dilute the shrimp bouillon in water.
  2. Add the maseca, corn oil, salt, baking powder and the ground shrimp, blending with an electric mixer to obtain a consistent mixture.
  3. Pour the mixture into each 4-inch muffin mold to half level.
  4. Add two shrimp into each mold and fill the rest with the remaining mixture.
  5. Bake for 20 minutes at 350 degrees F.

Yield: 30 (4-inch) muffins

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