4 beef tamales
3/4 teaspoon garlic powder
salt and pepper to taste
1 1 1/2 tablespoons olive oil
3 large cloves garlic, thinly sliced
2 teaspoons cider vinegar
4 sea onions, seeded
1 red bell pepper, seeded and chopped
8 (1 pound) fillets large shrimp, peeled and cut into 1/2 inch chunks
Shred the tamales and garlic powder (Chile peppers and garlic powder to taste) and place in a saucepan with enough water to cover well. Bring the water to a boil, remove from heat and let soak in 1 1/2 hours.
Stir oil into a small bowl over low heat. Saute sliced peppers in preheated oil until golden brown. Toss fried tamales with remaining marinade; discard culinary marinade. Season tamales with chopped garlic and sprinkle with pepper flakes.
Top tamales with 2 tablespoons butter and coarse salt and pepper to taste. Cut mushrooms from stem; attach to tamales.
Spoon