Shrimp Tamale Casserole with Three Sisters Black Mole

INGREDIENTS

• 2 cup(s) masa (see Tips & Techniques)
• 3 tablespoon(s) chopped fresh oregano, preferably Mexican
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) dried thyme
• 1/2 teaspoon(s) sea salt
• 1/2 teaspoon(s) freshly ground pepper
• 2 cup(s) water, divided
• 1/4 cup(s) extra-virgin olive oil
• 2 tablespoon(s) butter, softened
• 1 pound(s) raw shrimp (see Tips & Techniques), peeled, deveined and chopped
• 1 1/8 cup(s) Three Sisters Black Mole

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Directions

1. Preheat oven to 375 degrees. Put a kettle of water on to heat for the water bath. Coat an 8-inch-square baking dish with cooking spray.
2. Whisk masa, oregano, baking powder, thyme, salt and pepper in a large bowl. Add 2 cups water and beat with an electric mixer until combined. With the mixer on low speed, add more water, 1 tablespoon at a time, until the mixture is the consistency of thick pancake batter. Add oil and butter. Increase mixer speed to medium-high and continue beating, scraping down the sides, for 4 minutes more.
3. Spread half the batter in the prepared baking dish. Evenly scatter shrimp on top, then cover with the remaining batter, smoothing it evenly to the sides. Place the baking dish in a larger pan, transfer to the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Cover both pans with a piece of foil. Bake until set, 45 minutes to 1 hour. Let stand, covered, for 10 minutes. Serve each portion with 2 tablespoons Three Sisters Black Mole, or to taste.

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