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Rissois De Camarao - Portuguese Shrimp Turnovers Recipe

Rissois De Camarao - Portuguese Shrimp Turnovers Recipe

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Rissois De Camarao - Portuguese Shrimp Turnovers

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Ingredients:

Serving

pastry
2 cups milk
4 tbsp unsalted butter
1 tsp sea salt
2 cups all-purpose flour
filling
2 tbsp unsalted butter
1/4 cup finely chopped onion
1 cup milk
1/2 tbsp finely chopped parsley (or cilantro)
1 to 2 tsp hot-pepper sauce, or more to taste
1/2 tsp coarse salt, or more to taste
1/2 tsp freshly ground white pepper
1/4 tsp freshly grated nutmeg
2 tbsp cornstarch
2 tbsp water
1 lb shrimp, peeled, deveined, cooked, well drained, and coarsely chopped (about 1 1/2 cups)
frying
2 large eggs, beaten with 1/4 cup water
fine plain breadcrumbs (i used panko)
corn or canola oil for frying

Directions:

MAKE THE PASTRY:
In a 2-quart saucepan, place the milk, butter, and salt. Warm over medium-high heat until the milk is scalded, not boiling. Reduce the heat to medium-low.
Using a wooden spoon, vigorously stir the flour into the milk. Keep stirring over medium-low heat until it forms a dough. When the dough pulls away from the sides of the pan and forms a ball, remove the pan from the stove.
Turn the dough out onto a lightly floured work space. Using a plastic dough scraper or wooden spoon, turn the warm dough to knead briefly until smooth and the dough slightly springs back when pressed with your finger. (Don't overwork the dough.) Divide the dough in half, forming two balls, and cover with an inverted bowl. Set aside to cool to nearly room temperature.
MAKE THE FILLING:
Melt the butter in a 1-quart saucepan. Add the onion and sauté over medium-high heat until lightly golden, about 10 minutes.
Reduce the heat to medium-low, pour in the milk, and heat to scalding, not boiling. Stir in the cilantro or parsley, hot-pepper sauce, salt, pepper, and nutmeg.
Combine the cornstarch or flour with the water. Stir into the milk and simmer over medium-low heat, stirring constantly until it thickens, about 1 to 2 minutes. (Don't over cook or the cornstarch will break down and the mixture will loosen.) Stir in the chopped shrimp, heat through for 1 minute, and remove from heat. Set aside to cool completely.
ASSEMBLE AND FRY THE PASTRIES:
Take half the dough and roll out to 1/8-inch thickness. Using a cutter that is 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party), cut disks of dough.
Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together. Set aside on a sheet pan or tray lined with plastic wrap. Repeat until all the filling is used.
Dip the pastries in beaten egg, then quickly into the breadcrumbs, shaking off any excess crumbs. Set aside.
Heat 2 or 3 inches of oil in a deep skillet over medium-high heat to a temperature of 350°F (175°C) or until a bit of the pastry sizzles when slipped in. Fry the rissóis, two or three at a time, until golden brown. Remove to paper towel to drain. Serve hot or at room temperature.
NOTE: To freeze: Line a sheet pan with plastic wrap and set the pastries down in a single layer without overlapping. Cover well with plastic wrap, smoothing out as much air as possible. Freeze. They will keep for at least a month, but you most likely will use them before that time.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	257.98 Kcal (1080 kJ)
Calories from fat	102.14 Kcal
		% Daily Value*
Total Fat	11.35g	17%
Cholesterol	99.64mg	33%
Sodium	480.57mg	20%
Potassium	224.48mg	5%
Total Carbs	24.76g	8%
Sugars	3.6g	14%
Dietary Fiber	0.74g	3%
Protein	13.07g	26%
Vitamin C	1.8mg	3%
Vitamin A	0.1mg	2%
Iron	0.8mg	4%
Calcium	111.6mg	11%

Amount Per 100 g
Calories	178.81 Kcal (749 kJ)
Calories from fat	70.79 Kcal
		% Daily Value*
Total Fat	7.87g	17%
Cholesterol	69.06mg	33%
Sodium	333.09mg	20%
Potassium	155.59mg	5%
Total Carbs	17.16g	8%
Sugars	2.49g	14%
Dietary Fiber	0.52g	3%
Protein	9.06g	26%
Vitamin C	1.2mg	3%
Iron	0.5mg	4%
Calcium	77.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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