Shrimp-Tarragon Tamale Pie

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 lb	454g / 16oz	Medium-size shrimp - peeled, deveined
1 cup	62g / 2.2oz	Chopped onion
1 teaspoon	5ml	Minced garlic
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Ground coriander
1 cup	62g / 2.2oz	Chopped tomatoes
1 teaspoon	5ml	Chopped orange zest
1/2 cup	118ml	Light broth
1 1/2 cups	93g / 3.3oz	Yellow cornmeal
1 tablespoon	15ml	Fresh chopped tarragon
3 tablespoons	45ml	Butter
1/4 cup	36g / 1.3oz	Grated soft cheese (queso fresco)
		Sour Cream Topping - see * Note

Recipe Instructions

* Note: See the "Sour Cream Topping" recipe which is included in this collection.

In a large skillet, heat the oil, add the shrimp and cook for 30 seconds. Add the onions, garlic, 1/2 teaspoon salt, and the coriander. Cook until the onions are tender, about 3 minutes. Add the tomatoes, orange zest, broth and 1 tablespoon of cornmeal. Bring to a boil, stirring, until the mixture thickens, about 2 minutes. Remove, stir in the fresh tarragon and set aside.

Preheat oven to 350 degrees.

In a large saucepan, whisk together 4 cups of water and the remaining cornmeal and salt. Bring to a boil over medium heat, whisking frequently, until the mixture boils. Reduce the heat to low and cook, stirring constantly until thick. Remove from the heat and stir in the butter. Put 1/3 of this mixture in the bottom of a buttered 8- by 11-inch casserole dish. Spoon the filling over the cornmeal, spreading it out evenly. Top with the rest of the cornmeal mixture, spreading evenly. Sprinkle on the cheese, bake for 30 to 35 minutes. Remove from the oven and spread the Sour Cream Topping over the entire dish.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2185 broadcast 05-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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