Drill out a rivet and drag whole lemon across the hole to make lemon zest ....
Tamale Pie w Butterfly Shrimp & Goat Cheese
Recipe By : Savory Southwest - Recipes from the Arizona Republic
Serving Size : 4-6
Categories : Fish And Seafood Southwestern Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cornmeal
1/2 cup masa harina
2 teaspoons salt -- divided
4 teaspoons melted butter
3/4 cup water
1 pound raw shrimp -- peeled, deveined
1 teaspoon ancho chile flakes
1/2 teaspoon lemon zest
1 teaspoon ground black pepper
1 teaspoon lemon juice
1 tablespoon olive oil
1 clove garlic -- minced
6 ounces goat cheese
4 ounces cream cheese
1/4 cup milk
3 egg white
1 serrano pepper -- seed & finely mince
2 Anaheim chili pepper -- roast peel seed chop
2/3 cup corn -- frozen or from cob
2 tablespoons grated parmesan cheese
cilantro -- for garnish
Toss shrimp with chili flakes, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper, lemon juice, oil & garlic. Refrigerate in a tightly covered non-metal bowl for 1 hour. Measure & set out goat cheese and cream cheese to warm to room temperature.
In a medium mixing bowl combine cornmeal, masa, and 1/2 tsp salt. Cut in melted butter until blended well. Slowly add water, stirring until a ball is formed. With dry hands, form ball kneading lightly to incorporate ingredients. Flatten slightly and let rest, covered, for 10 minutes. Press carefully into 9" diameter deep pie pan. Mixture should be 1/2" thick. Cover and refrigerate for 30 minutes before filing.
Preheat oven to 375. In a large non-stick skillet, quickly saute shrimp over medium-high heat until shrimp are barely pink and just opaque. Remove from heat and set aside. In bowl thoroughly mix goat cheese, cream cheese, milk, egg whites, remaining 1 tsp salt and remaining 1/2 tsp pepper until smooth.
Drain any accumulated juices from shrimp into cheese mixture & blend. Toss Serrano and Anaheim chiles with shrimp. Mix corn into shrimp mixture and carefully fill pie shell with shrimp. Pour cheese mixture over shrimp.
Dust with 2 tablespoons Parmesan cheese and bake at 375 until filling is set and top is just lightly browned, about 25-30 minutes.
Let set for 5 minutes at room temperature. Slice into wedges, garnish with cilantro leaves and lemon slices.