masa preparada for tamales,1 tablespoon canola oil,40 peeled and deveined raw medium shrimp (about 1 1/2 pounds),3/4 teaspoon black pepper,40 dried corn husks (about 9 inches long and 7 inches wide at widest point), plus more for lining steamer, soaked at least 1 hour or up to overnight,3/4 cup mexican crema,1 tablespoon fresh lime juice" data-content_ad_keys="" data-content_published_date_formatted="20201120" data-content_modified_date_formatted="20201119" data-content_source="0" data-submission_type="editorial" data-content_syndicated="all" data-content_syndicated_brand="" data-content_syndicated_url="" data-content_nlp_sentiment_label="neutral" data-content_nlp_sentiment_score="0" data-content_nlp_sentiment_magnitude="10.6" data-content_nlp_entities="snacking tamales|chiles" data-content_nlp_categories="/food & drink/cooking & recipes|/food & drink/food" data-adtaxonomy="11352,11535,10821,11374,11053,12224,12550,25281">