1/1 Photo of Rissóis De Camarão (Portuguese Shrimp Turnovers)
1 hr 30 mins
From Portuguese Homestyle Cooking by Ana Patuleia Ortins. Submitted for Zaar World Tour 5. Not a quick and easy recipe, but for a special event, I think these would make a wonderful appetizer! And can be made ahead and frozen before frying. I gave my best estimate on prep and cook time! NOTE: To freeze: Line a sheet pan with plastic wrap and set the pastries down in a single layer without overlapping. Cover well with plastic wrap, smoothing out as much air as possible. Freeze. They will keep for at least a month. VARIATION: Substitute 1 1/2 cups finely chopped cooked chicken, rabbit, or shredded poached salt cod for the shrimp. Stir briefly, add 1 tablespoon finely chopped celery, stir, and assemble.
My Private Note
Units: US | Metric
For the Pastry
For the Filling
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 1 cup milk
- 1/2 tablespoon cilantro, finely chopped (or parsley)
- 1 -2 teaspoon hot pepper sauce (or more)
- 1/2 teaspoon kosher salt (or more)
- 1/2 teaspoon fresh ground white pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons cornstarch (or flour)
- 2 tablespoons water
- 1/2 lb shrimp, peeled, deveined, cooked, well drained, and coarsely chopped (about 1 1/2 cups)
For the Frying
- 1MAKE THE PASTRY:.
- 2In a 2-quart saucepan, place the milk, butter, and salt. Warm over medium-high heat until the milk is scalded, not boiling. Reduce the heat to medium-low.
- 3Using a wooden spoon, vigorously stir the flour into the milk. Keep stirring over medium-low heat until it forms a dough. When the dough pulls away from the sides of the pan and forms a ball, remove the pan from the stove.
- 4Turn the dough out onto a lightly floured work space. Using a plastic dough scraper or wooden spoon, turn the warm dough to knead briefly until smooth and the dough slightly springs back when pressed with your finger. (Don't overwork the dough.) Divide the dough in half, forming two balls, and cover with an inverted bowl. Set aside to cool to nearly room temperature.
- 5MAKE THE FILLING:.
- 6Melt the butter in a 1-quart saucepan. Add the onion and sauté over medium-high heat until lightly golden, about 10 minutes.
- 7Reduce the heat to medium-low, pour in the milk, and heat to scalding, not boiling. Stir in the cilantro or parsley, hot-pepper sauce, salt, pepper, and nutmeg.
- 8Combine the cornstarch or flour with the water. Stir into the milk and simmer over medium-low heat, stirring constantly until it thickens, about 1 to 2 minutes. (Don't over cook or the cornstarch will break down and the mixture will loosen.) Stir in the chopped shrimp, heat through for 1 minute, and remove from heat. Set aside to cool completely.
- 9ASSEMBLE AND FRY THE PASTRIES:.
- 10Take half the dough and roll out to 1/8-inch thickness. Using a cutter that is 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party), cut disks of dough.
- 11Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together. Set aside on a sheet pan or tray lined with plastic wrap. Repeat until all the filling is used.
- 12COOK THE PASTRIES:.
- 13Dip the pastries in beaten egg, then quickly into the breadcrumbs, shaking off any excess crumbs. Set aside.
- 14Heat 2 or 3 inches of oil in a deep skillet over medium-high heat to a temperature of 350°F (175°C) or until a bit of the pastry sizzles when slipped inches Fry the rissóis, two or three at a time, until golden brown. Remove to paper towel to drain. Serve hot or at room temperature.
Browse Our Top Portuguese Recipes
You Might Also Like...View All Portuguese Recipes
Nutritional Facts for Rissóis De Camarão (Portuguese Shrimp Turnovers)
Serving Size: 1 (110 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 181.1
- Calories from Fat 75
- Total Fat 8.3 g
- Saturated Fat 4.7 g
- Cholesterol 90.4 mg
- Sodium 303.2 mg
- Total Carbohydrate 17.7 g
- Dietary Fiber 0.5 g
- Sugars 0.2 g
- Protein 8.3 g