a bit more stock, 1 tbsp at a time.
3. **Cook the Shrimp**: Season the shrimp with salt and pepper. Heat a skillet over medium-high heat with a drizzle of olive oil. Sauté the shrimp for 2-3 minutes per side until pink and just cooked through. Set aside to cool slightly.
4. **Assemble the Tamales**: Drain the soaked corn husks and pat dry. Lay a husk flat, spread about 2-3 tbsp of masa dough in a thin layer (about 1/4 inch thick) on the center of the husk, leaving
