Portuguese Shrimp Empanadas (Rissóis de Camarão)

Portuguese Shrimp Empanadas (Rissóis de Camarão)

My whole family loves this Shrimp Empanadas Recipe, and I guarantee yours will too! Rissóis de Camarão are a classic Portuguese recipe of lemony empanada dough and creamy shrimp filling.

Course Appetizer or Tapas

Cuisine Portuguese

Keyword empanadas recipe, Rissóis de Camarão, shrimp dumplings, shrimp empanadas

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 284kcal

Author Isabel Laessig

Ingredients

1 pound shrimp
1 cup water
2 tablespoons butter or margarine
salt and pepper to taste
1 lemon juiced
1 lemon peel
1 cup flour plus 2 Tablespoons for the roux
1 cup milk
2 eggs
2 cups breadcrumbs
Canola oil to fill frying pan

Instructions

Boil 1 pound shrimp in water seasoned with salt and pepper to taste for 5 minutes. After boiling, reserve the water from the pot.
Peel and chop the shrimp.
In a pot, combine 1 cup water, 1 tablespoon butter, salt to taste, and 1 lemon peel from 1 lemon.
Bring to a boil. When it boils, remove from the heat. Remove the lemon peel and add 1 cup flour. Stir with a wooden spoon to form a ball that does not cling to the pot. Bring back to a boil only slightly, to dry the dough. Set aside to rest.
Melt 1 tablespoon butter in a pan and sprinkle with 2 tablespoons flour. Cook until the butter melts, then add 1 cup milk and 1 cup of water reserved from the shrimp boil.
Cook on low, stirring to thicken. Once it thickens, add the juice of 1 lemon and cooked chopped shrimp. Continue to cook until it reaches a thick but smooth consistency. This will be your empanada filling.
Roll out your dough with a rolling pin. Cut into 4 by 6-inch strips.
Place a full tablespoon of filling at the bottom of each strip. Fold the dough over the filling. Cut them into half-moons using the top of a glass or a pierogi cutter.
Beat 2 eggs. Dip the dumplings in the eggs, then dip in a bowl filled with 2 cups breadcrumbs.
Fry in a pan filled with Canola oil to fill frying pan until a deep golden brown. Let cool on paper towels to absorb the oil when done frying.
Serve, and enjoy!

Video

Notes

Be sure not to overfill the dough. If you do, the empanadas might burst open.

You can also bake these empanadas in the oven at 350°F for 20-25 minutes (time may vary), but keep in mind that they won't turn out quite the same as pan-frying.

Use the serving size calculator in the recipe card to get the measurements for a larger batch!

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