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Grilled Prawns over Sweet Pineapple Tamale with Cilantro Puree

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Recipe by Chef Maurine Sarjeant and Dana Robbers
At a Glance
Prep Time:
Cook Time:
Serves: Makes 24 Tamales

Food processor


36 jumbo prawns, peeled and deveined

For the Marinade:
1/4 cup fresh squeezed lime juice
1/4 cup pineapple juice
2 cloves garlic, zested
1 tsp. hot sauce
1/4 tsp. kosher salt
Cracked black pepper

For the Cilantro Puree:
2 cups fresh firmly packed cilantro leaves cleaned and spun dry
3 cloves garlic chopped
1/4 cup extra-virgin olive oil
1/2 tsp. kosher salt

For the Sweet Pineapple Tamales (makes 24 tamales):
1 8 oz. package-dried corn husks
1 ripe medium pineapple, peeled, cored and cut into rough cubes
10 oz. unsalted butter, softened
1 1/3 cups sugar
1 1/2 tsp. baking powder
1 1/2 cups dried masa harina for tamales mixed with 2 1/4 cups hot water
2/3 cup golden raisins


1. Cover the husks with very hot water, keep them submerged and let stand for a couple of hours, until pliable. Separate 24 of the largest and most pliable husks – about 6 inches wide and 6-7 inches long. Overlap a couple if there are not enough large ones. Pat husks dry with a towel.

2. In a food processor, coarsely puree the pineapple. Measure out 2 cups. On medium-high speed, beat butter, sugar, baking powder, and 1 tsp. salt until light and fluffy. Continue beating as you add the masa in three additions. Reduce speed to medium-low, add 2 cups pineapple puree. Continue beating for 1 minute. Add water if needed.

3. Form tamales

4. Steam and serve

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