| | FOR THE TAMALES |
| 8 | lg | Dried Corn Husks; *see notes |
| | MASA DOUGH |
| 1/4 | c | Unsalted Butter; softened |
| 2 | c | Masa Harina |
| 1 | ts | Baking Powder |
| 1 | ts | Salt |
| 1 | tb | Minced Chipotle In Adobo |
| 1/4 | c | Canola Oil |
| 1 | c | Hot Chicken Or Shellfish Stock |
| | FOR THE FILLING |
| 2 | sl | Bacon; finely diced |
| 2 | tb | Red Bell Pepper; minced |
| 2 | tb | Green Bell Pepper; minced |
| 2 | tb | Yellow Bell Pepper; minced |
| 2 | tb | Red Onion; minced |
| 1 | ts | Garlic; minced |
| 1/2 | c | Chicken Or Shellfish Stock |
| 1/2 | ts | Adobo Sauce From Canned Chipotles Above |
| 8 | oz | Coarsely Chopped Rock Shrimp; more if needed |
| 1 | tb | Chopped Fresh Cilantro |
| | Four Pepper Cream (Recipe Follows) |
| | GARNISH |
| | Cilantro Sprigs |
| | Diced Bell Peppers |
| | FOUR-PEPPER CREAM |
| 1 | tb | Olive oil |
| 3/4 | c | Minced shallots |
| 2 | ts | Seeded and chopped serrano chiles |
| 1 | c | Dry white wine |
| 2 1/2 | c | Rich shrimp or chicken stock |
| 3/4 | c | Heavy cream |
| 2 | tb | Finely diced red bell pepper |
| 2 | tb | Finely diced yellow bell pepper |
| 2 | tb | Finely diced green bell pepper |
| | Kosher salt and freshly ground white pepper |
| | Drops of fresh lemon or lime juice |
