Tamales

Boil the potatoes in salted water, let cool, peel and dice. Rinse the Swiss chard, cut into thin strips and blanch in boiling salted water for 5 minutes. Drain well. Dice the tomatoes. Peel and mince the garlic clove. 

Place the corn husks in warm water and soak for about 3 hours. 

Peel and devein the shrimp. Season with salt and pepper.

Pat dry the corn husks. Tear 2 corn husks into long strips for tying the tamales. Overlap 3 husks and top with 3 shrimp, potato cubes, some garlic, diced tomatoes and chard. Season with salt, pepper and cayenne pepper. Drizzle with 2 teaspoons oil and sprinkle with 1-2 tablespoons cheese. Fold the corn husk ends over the top like a package and tie with a strip of corn husk. Continue with the remaining ingredients. 

Fill a large pot with water three fingers high and bring to a boil. Reduce to simmer. Lay the tamales in a steamer insert. Cover and steam over medium heat for 15 minutes.