Shrimp and Roasted Garlic Tamale

1. Make the tamales: About 2 hours before you plan to form the tamales, rinse the husks under running water. Soak them in warm water for 2 hours, or until softened.
2. In a blender or food processor, combine the corn kernels, onion, and ½ cup water and puree.

Transfer the mixture to a large bowl, stir in the butter and shortening, and season with 1 teaspoon salt and ½ teaspoon pepper. Using your fingers, work in the cornmeal and honey and mix until there are no visible lumps. The mixture will be a lot looser than you think it should be, but when the tamales are steamed, it will firm up.

3. Remove the corn husks from the water and pat them dry. Set aside the 20 best husks. (You'll have extra in case any husks break while assembling. They should be whole and not have too many tears.) Tear the remaining husks into 1-inch-wide strips-you will use them to tie the tamales.
4. Lay 2 husks flat on a work surface, with their tapered ends opposite each other and their broad bases overlapping each other by about 3 inches.

Place about ⅓ cup of the masa mixture in the center of the husks. Bring the long edges up over the masa, slightly overlapping them, and pat them down to close. (It's no problem if the masa drips out a little at the seam.) Tie each end of the bundle with a strip of corn husk, pushing the filling toward the middle as you tie. Trim the ends to about ½ inch beyond the tie.

Repeat to fill the remaining husks. (The tamales can be assembled up to 4 hours ahead and refrigerated.)

5. Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 1 hour, or until firm to the touch.
6. While the tamales are steaming, make the sauce:

In a medium saucepan, heat 2 tablespoons of the oil over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the roasted garlic and wine and cook until the wine has almost evaporated, about 4 minutes. Add the cream and bring to a boil, then reduce the heat to low and cook until reduced by half, about 20 minutes. Transfer to a blender and blend until smooth, then season with salt and pepper.

Set aside.

7. In a large sauté pan, heat 2 tablespoons of the oli over medium-high heat. Season the shrimp on both sides with salt and pepper. Sauté half the shrimp unti lightly golden brown on both sides and just cooked through, 2 to 3 minutes. Transfer to a plate. Add more oil to the pan, if needed, and repeat with the remaining shrimp.
8. Add the remaining 2 tablespoons oil and the corn to the pan that you sautéed the shrimp in and cook for about 4 minutes. Add the garlic sauce and bring to a simmer. Return the shrimp to the pan and cook until just heated through, about 1 minute. Season with salt and pepper.
9. To serve: Arrange one tamale on each plate. Cut off one end of the tamale to open it up, so the masa protrudes out of the husk and onto the plate. Spoon 2 shrimp and a generous portion of the sauce over each tamale.
10. Garnish with the cilantro oil and chives and serve immediately.