Boil 1 pound shrimp in water seasoned with salt and pepper 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 the 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″ 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 of breadcrumbs.
Fry in a pan filled with hot canola oil until a deep golden brown. Let cool on paper towels to absorb the oil when done frying.