Crispy Portuguese Shrimp Turnovers with Spiced Filling
Delight your guests with these enticing Portuguese Shrimp Turnovers, known as Rissóis de Camarão. Originating from the rich culinary traditions of Portugal, this dish features a luscious shrimp filling encased in a delicate, flaky pastry. While the preparation may take some time, the result is a stunning appetizer that is perfect for special occasions. What makes this recipe even more versatile is its ability to be made ahead of time and frozen, ensuring you have a gourmet treat ready to impress your friends and family whenever you need it. Serve these golden, crispy turnovers warm, and watch as they disappear from the plate!
14
Servings
150
Calories
18
Ingredients
Ingredients
milk
2 cups (heated until scalded)
unsalted butter
4 tablespoons (melted for dough)
salt
1 teaspoon (added to milk mixture)
all-purpose flour
2 cups (to make dough)
unsalted butter
2 tablespoons (for sautéing onion)
finely chopped onion
1/4 cup (sautéed until golden)
milk
1 cup (for filling)
cilantro or parsley
1/2 tablespoon (finely chopped)
hot pepper sauce
1-2 teaspoons (added to filling)
kosher salt
1/2 teaspoon (to taste)
fresh ground white pepper
1/2 teaspoon (to taste)
nutmeg
1/4 teaspoon (freshly grated)
cornstarch or flour
2 tablespoons (to thicken filling)
water
2 tablespoons (for cornstarch mixture)
shrimp
1/2 lb (peeled, deveined, cooked, and coarsely chopped)
eggs
3 (beaten with 1/4 cup water for egg wash)
fine plain breadcrumbs
as needed (for coating)
olive oil or corn oil
for frying (heated in skillet)
Instructions
1
1. Prepare the Pastry: In a medium saucepan, combine 2 cups of milk, 4 tablespoons of unsalted butter, and 1 teaspoon of salt. Heat over medium-high until the milk is scalded but not boiling. Reduce the heat to medium-low and vigorously stir in 2 cups of all-purpose flour using a wooden spoon. Continue stirring until the mixture forms a dough that pulls away from the sides of the pan and forms a ball. Remove from heat.
2
2. Knead the Dough: Transfer the dough to a lightly floured surface. Knead briefly with a plastic scraper or wooden spoon until smooth. Divide the dough in half, form two balls, and cover with an inverted bowl to cool to nearly room temperature.
3
3. Make the Filling: In a small saucepan over medium heat, melt 2 tablespoons of unsalted butter and sauté 1/4 cup of finely chopped onion until lightly golden, about 10 minutes. Reduce heat, add 1 cup of milk, and heat until scalding. Stir in 1/2 tablespoon of finely chopped cilantro or parsley, 1-2 teaspoons of hot pepper sauce, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground white pepper. Add a pinch of nutmeg.
4
4. Thicken the Mixture: Combine 2 tablespoons of cornstarch with 2 tablespoons of water, then stir into the hot milk mixture. Simmer, stirring constantly, for 1-2 minutes until thickened. Fold in 1/2 lb of coarsely chopped cooked shrimp, heat through, and remove from heat. Allow to cool completely.
5
5. Assemble the Turnovers: Roll out half of the dough into a circle of about 1/8-inch thickness. Cut into 3 1/2 to 4-inch discs. Place 1 teaspoon of filling in the center of each disc, fold it over to create a half-moon shape, and press the edges to seal. Place them on a tray lined with plastic wrap and repeat with remaining filling and dough.
6
6. Prepare for Frying: Dip each turnover in a mixture of 3 beaten eggs and 1/4 cup of water, then coat with fine breadcrumbs. Shake off excess breadcrumbs.
7
7. Fry: Heat 2-3 inches of olive or corn oil in a deep skillet to 350°F (175°C). Fry the turnovers in small batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
8
8. Serve: Enjoy the turnovers hot or allow them to cool to room temperature before serving. They are delightful either way!
Nutrition Information
5g
Fat
14g
Carbs
9g
Protein
0.7g
Fiber
0.6g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Portuguese Shrimp Turnovers?
Portuguese Shrimp Turnovers, also known as Rissóis de Camarão, are a traditional appetizer featuring a creamy shrimp filling encased in a delicate, flaky pastry that is breaded and fried until golden.
What is the traditional name for these turnovers?
The traditional Portuguese name for these turnovers is Rissóis de Camarão.
How many servings does this recipe provide?
This recipe makes approximately 14 servings.
What are the main ingredients for the turnover pastry?
The pastry dough is made from milk, unsalted butter, salt, and all-purpose flour.
How do you prepare the pastry dough?
Heat milk, butter, and salt until scalded, then vigorously stir in flour until the mixture forms a ball that pulls away from the pan's sides.
Should the dough be kneaded?
Yes, transfer the dough to a floured surface and knead briefly until smooth before letting it cool.
What is the secret to cooling the dough?
After forming the dough into balls, cover them with an inverted bowl to allow them to cool slowly to nearly room temperature.
What goes into the shrimp filling?
The filling consists of sautéed onions, milk, cilantro or parsley, hot sauce, salt, white pepper, nutmeg, cornstarch, and chopped shrimp.
How do you thicken the shrimp filling?
Combine 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the hot milk mixture, simmering until thickened.
What type of shrimp is used in the recipe?
The recipe calls for 1/2 lb of cooked shrimp that has been peeled, deveined, and coarsely chopped.
What herbs can be used for the filling?
You can use either finely chopped cilantro or parsley depending on your preference.
How thin should the dough be rolled?
The dough should be rolled out to a thickness of about 1/8-inch.
What size should the dough discs be?
The dough should be cut into discs measuring 3 1/2 to 4 inches in diameter.
How much filling goes into each turnover?
Place approximately 1 teaspoon of the cooled shrimp filling in the center of each dough disc.
What shape are the turnovers?
The turnovers are folded over into a half-moon shape.
How are the turnovers breaded?
Each turnover is dipped in an egg wash (3 eggs beaten with 1/4 cup water) and then coated with fine breadcrumbs.
What type of oil is recommended for frying?
Olive oil or corn oil are recommended for frying the turnovers.
At what temperature should the oil be for frying?
The oil should be heated to 350°F (175°C).
How long does it take to fry the turnovers?
The turnovers should be fried in small batches for about 3-4 minutes until they are golden brown.
Can these turnovers be made ahead of time?
Yes, these turnovers can be made ahead of time and frozen, making them a convenient appetizer for events.
Should the turnovers be served hot or cold?
They are best enjoyed hot, but they can also be served at room temperature.
What is the calorie count per serving?
Each serving contains approximately 150 calories.
How much protein is in one serving?
There are 9 grams of protein per serving.
What is the fat content per turnover?
Each serving contains about 5 grams of fat.
How much fiber is in the recipe?
The recipe contains approximately 0.7 grams of fiber per serving.
Is there sugar in these turnovers?
The recipe contains a very small amount of sugar, approximately 0.6 grams per serving.
What spice gives the filling a traditional touch?
A pinch of freshly grated nutmeg is added to the filling for a traditional flavor profile.
How do you seal the turnovers to prevent leaking?
After folding the dough over the filling, press the edges firmly to seal them.
What is the texture of the finished turnover?
The finished turnover features a crispy, golden exterior with a luscious and creamy spiced filling.
Are these suitable for special occasions?
Yes, their gourmet quality and ability to be prepared in advance make them perfect for special occasions and parties.