Rissóis de Camarão is a beloved Portuguese snack consisting of deep-fried, golden pastry pockets filled with a creamy shrimp filling. These savory empanadas are a perfect balance of crispy on the outside and flavorful on the inside, making them a popular appetizer or party treat. The delicate combination of shrimp, aromatic spices, and a smooth béchamel sauce provides a rich and satisfying bite.
Ingredients:
- For the filling:
- 500g shrimp (peeled, deveined, and chopped)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons parsley, chopped
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 egg yolk
- For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 cup water
- 1 egg (for egg wash)
- For frying:
- Vegetable oil (for deep frying)
Directions:
- Prepare the filling:
- In a large skillet, heat olive oil over medium heat. Add the chopped onions and garlic, cooking until soft and fragrant, about 3 minutes.
- Add the shrimp and cook until pink, about 5 minutes. Stir in the white wine, paprika, salt, pepper, and parsley, and cook for another 2 minutes. Set aside to cool.
- Make the béchamel sauce:
- In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, forming a roux.
- Gradually add the milk, whisking constantly to avoid lumps, until the sauce thickens and is smooth. Stir in the egg yolk to enrich the sauce. Remove from heat.
- Combine the filling:
- Add the cooled shrimp mixture into the béchamel sauce and stir until well combined. Let the filling cool completely.
- Make the dough:
- In a large mixing bowl, combine the flour and salt. In a separate saucepan, bring the water and butter to a boil.
- Pour the boiling water mixture into the flour, stirring quickly to form a dough. Knead until smooth and elastic, about 5 minutes. Let it rest for 10 minutes.
- Assemble the rissóis:
- Roll out the dough on a lightly floured surface until it’s about 1/8 inch thick.
- Cut out circles using a glass or cookie cutter (about 3 inches in diameter).
- Place a teaspoon of the shrimp filling in the center of each dough circle. Fold the dough over to create a half-moon shape, sealing the edges tightly with your fingers or using a fork to crimp the edges.
- Fry the empanadas:
- Heat vegetable oil in a deep frying pan over medium-high heat.
- While the oil heats, brush the rissóis with a beaten egg to give them a golden finish when fried.
- Fry the empanadas in batches, turning them once, until they are golden brown and crispy, about 3-4 minutes per side.
- Remove from the oil and drain on paper towels.
- Serve:
- Serve the Rissóis de Camarão hot, with a side of lemon wedges or your favorite dipping sauce.
Enjoy these crispy, savory treats as a delicious snack or appetizer for your next gathering!
