Rissóis De Camarão (Portuguese Shrimp Turnovers)
photo by jkoch960
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Yields:
-
42 turnovers
- Serves:
- 14
ingredients
-
For the Pastry
- 2 cups milk
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 2 cups all-purpose flour
-
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
- 3 large eggs, beaten with 1/4 cup water for egg wash
- fine plain breadcrumbs
- olive oil or corn oil (for frying)
directions
- MAKE THE PASTRY:.
- In 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.
- Using 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.
- Turn 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.
- MAKE THE FILLING:.
- Melt the butter in a 1-quart saucepan. Add the onion and sauté over medium-high heat until lightly golden, about 10 minutes.
- Reduce 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.
- Combine 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.
- ASSEMBLE AND FRY THE PASTRIES:.
- Take 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.
- Place 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.
- COOK THE PASTRIES:.
- Dip the pastries in beaten egg, then quickly into the breadcrumbs, shaking off any excess crumbs. Set aside.
- Heat 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.
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Reviews
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These are very tasty! I subbed chicken for the shrimp. I would have preferred the shrimp but my DIL is alergic to seafood! I like the versatility of this recipe in that you can sub out the shrimp for a variety of items and, you can make minor changes by adding different vegetables and get a lot of different flavor results. I used the stated amount of hot sauce and that worked for me. But I can see that for some who like it hot, could add more to give them a little more heat! Fun recipe! Made for Photo tag.
Tweaks
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These are very tasty! I subbed chicken for the shrimp. I would have preferred the shrimp but my DIL is alergic to seafood! I like the versatility of this recipe in that you can sub out the shrimp for a variety of items and, you can make minor changes by adding different vegetables and get a lot of different flavor results. I used the stated amount of hot sauce and that worked for me. But I can see that for some who like it hot, could add more to give them a little more heat! Fun recipe! Made for Photo tag.
RECIPE SUBMITTED BY
I grew up in rural east Texas and Louisiana before being transplanted to the beautiful state of Kentucky at the age of 17....so for the most part, my 'hard drive' is programmed for rich, southern style food. Recipes for things like mashed potatoes, cream gravy, pot roast, chicken fried steak and chili are burned in to my DNA!! ?I will never deny my love for rich, southern foods and I'm not a fan of stripping away all the fat and flavor in order to lighten up my favorite southern staples, however (fortunately) my culinary horizons expand beyond my roots and I love finding new foods and new ways of cooking that are just as delicious and in many cases much healthier. ?I do receive an incredible amount of joy from feeding others....a trait I definately attribute to my southern roots.