Print Recipe

Iron Springs Cafe Garlic Shrimp Tamales


  • 4 green corn tamales, prepared and heated in corn husks
  • 24 (16- 20-size) jumbo raw shrimp, peeled and deveined with tails left on
  • 4 ounces unsalted butter, softened
  • 4 fresh garlic cloves, minced
  • 2 tablespoons parsley, minced
  • 1/2 cup corn, roasted
  • 1/2 cup pico de gallo
  • Salt and pepper to taste
  • 4 cups cooked rice


  1. Heat butter in a sauté pan. Add shrimp; sauté a few minutes.
  2. Add garlic, corn, parsley and pico de gallo; bring to a simmer. Turn shrimp once; cook until pink.
  3. Add salt and pepper to taste.
  4. Place heated tamales and cooked rice on a plate.
  5. Open tamales; fold back husks, decoratively tucking the ends under the top.
  6. Divide shrimp mixture evenly over the tamales.
  7. Serve hot.

Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Prescott, Arizona

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.