Portuguese Shrimp Rissóis | Empanadas de Camarão Recipe
Why You Will Love This Recipe
Craving something delicious? Try making these portuguese shrimp rissóis! They’re crispy on the outside and packed with a rich, flavorful filling. Whether you want to use an air fryer or go for a dairy-free twist, this recipe has you covered. It’s perfect for any occasion, so why not whip up a batch today and treat yourself to these tasty bites? You won’t regret it!
Tips for Success
• When making the dough, ensure to mix the flour, margarine, and water over low heat until it forms a cohesive ball. This prevents the dough from being too sticky and ensures it has the right elasticity for shaping.
• For the filling, use fresh shrimp if possible for better flavor; if using frozen, make sure they are completely thawed and drained to avoid excess moisture. This will prevent the filling from becoming watery, which could lead to soggy rissóis.
• When frying, maintain the oil temperature between 350°F (175°C) to 375°F (190°C). If the oil is too hot, the rissóis will brown too quickly on the outside while remaining raw inside; too cool and they will absorb excess oil and become greasy.
Frequently Asked Questions
Can I substitute margarine with butter in this recipe?
Yes, you can substitute margarine with an equal amount of unsalted butter. This will slightly alter the flavor, giving a richer taste to your dough and filling.
How should I store leftover rissóis?
To store leftover rissóis, place them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. To freeze, place the uncooked rissóis in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen without thawing, adding a couple of extra minutes to the frying time.
What can I do if my dough is too sticky to roll out?
If your dough is too sticky, you can sprinkle a bit more flour on your work surface and on the dough itself while rolling it out. Alternatively, you can chill the dough in the refrigerator for 15-30 minutes to make it easier to handle.
Recommended Drink Pairings
- Vinho Verde: This light and refreshing Portuguese wine complements the shrimp's flavors without overpowering them.
- Alvarinho: A crisp white wine with citrus notes that enhances the lemon in the rissóis.
- Sparkling Water: The bubbles cleanse the palate and balance the richness of the filling.
- Chardonnay: A lightly oaked version pairs well with the creamy texture of the shrimp filling.
- Green Tea: Its subtle bitterness and herbal notes provide a nice contrast to the savory rissóis.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Bring the shrimp to a boil in 1 liter (4.2 cups) of salted water for approximately 3 minutes. Drain the shrimp and reserve the cooking broth. Peel the shrimp and finely chop 10 of them for the base.
- Heat 1/2 cup (115g) of margarine in a pan with the chopped onion, stirring until the onion begins to brown. Add the 1/2 cup (65g) of flour and stir well. Gradually whisk in the reserved shrimp broth and milk, ensuring the mixture remains thick and smooth rather than runny.
- Incorporate the tomato paste and the 10 finely chopped shrimp. Season the mixture with a squeeze of lemon, pepper, and nutmeg. Add the remaining shrimp and fresh parsley. Remove from the heat once the mixture starts bubbling and allow it to cool completely.
- Combine the 2 3/4 cups (650ml) of water, 1/2 cup (115g) of margarine, lemon peel, and salt in a pan and bring to a boil. Once boiling, remove the lemon peel and stir in the 2 cups (250g) of flour. Stir vigorously until the dough pulls away from the pan, then remove from heat.
- Transfer the dough to a floured workbench and let it cool slightly. Use a rolling pin to extend the dough until it is very thin.
- Cut the dough into circles using a glass cup or round cutter. Place a spoonful of the cooled shrimp filling onto one half of each circle and fold it over, sealing the edges firmly to create a half-moon shape.
- Dip each patty into the beaten eggs followed by the breadcrumbs. Fry them in hot oil until golden brown and crispy. Drain on paper towels before serving.
Adapted from a Recipe by: saborintenso.com
Nutritional Facts (Per Serving)
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