RISSóIS DE CAMARãO (SHRIMP TURNOVERS)
These delicious Rissois de Camarao, (Shrimp Turnovers)are a Portuguese traditional favorite for the holidays.
Provided by Suzy Chaves
Categories Seafood Appetizers
Number Of Ingredients 24
Steps:
- 1. White sauce - In heavy sauce pan melt butter, add flour and stir until it dissolves into the butter. Add milk, salt pepper & cube. Cook and stir on med heat until it thickens. Add 1 tbsp of white sauce to beaten yolks to temper them, then add the eggs into sauce. Taste & add more salt or pepper if needed. Set aside to cool. (The filling should be very thick not runny)
- 2. Shrimp filling - Cook the onions w/ olive oil on med heat. Add cube & shrimp. Cook for about 3 minutes until shrimp is pink. Add lemon juice. Add parsley. Let cool. Fold shrimp into the white sauce. Season w/ salt & pepper to taste. Let the mixture completely cool in refrigerator for at least 2 hours or overnight.
- 3. Dough - In heavy non stick pan, place water, lemon peel, salt & butter on med heat until butter melts and the water starts to boil. Add the flour & continually stir with a sturdy spoon until a ball of dough forms. ( This takes muscle power) You'll notice the bottom of the pan starts to form a crust. Keep stirring until all of flour is absorbed into the ball of dough. (The batter should feel and look like bread dough). Wrap dough in plastic or cover in bowl. Let it cool in refrigerator for a couple of hours. The colder the dough the better it will roll.
- 4. Once both the dough and filling have completely cooled, roll out 1/4 of dough to 1/8 inch thick on floured surface. Batter may be soft. Flour rolling pin. Cut the dough into round 4-5 inch circles. Spoon 1 tablespoon of the filing into dough rounds. Fold the dough over forming a moon shape. Carefully pinch edges together and don't let filling escape out of the sides. Place them apart from each other on a large parchment covered cookie sheet.
- 5. Beat 3 eggs with a couple tablespoons of water in large bowl. Spread a large amount of plain bread crumbs on a cookie sheet. Use one hand dry, one hand wet method by dipping each shrimp cake into egg wash and then into the bread crumbs. Shake off excess crumbs. Place them onto parchment lined cookie sheets in fridge for an hour to cool. If I'm busy I fry them the next day. You can also freeze them in plastic bags for a couple of weeks. Defrost them overnight in fridge before cooking for better results.
- 6. Fry 6 at a time in deep fryer at med heat until they turn very golden brown. You'll need to keep turning them over to cook evenly. Cut one open to make sure they're cooked. If they are too dark, lower oil temp.
RISSóIS DE CAMARãO (PORTUGUESE SHRIMP TURNOVERS)
From Portuguese Homestyle Cooking by Ana Patuleia Ortins. Submitted for Zaar World Tour 5. Not a quick and easy recipe, but for a special event, I think these would make a wonderful appetizer! And can be made ahead and frozen before frying. I gave my best estimate on prep and cook time! 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. VARIATION: Substitute 1 1/2 cups finely chopped cooked chicken, rabbit, or shredded poached salt cod for the shrimp. Stir briefly, add 1 tablespoon finely chopped celery, stir, and assemble.
Provided by FolkDiva
Categories Portuguese
Time 1h30m
Yield 42 turnovers, 14 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- COOK THE PASTRIES:.
- 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 inches Fry the rissóis, two or three at a time, until golden brown. Remove to paper towel to drain. Serve hot or at room temperature.
Nutrition Facts : Calories 181.1, Fat 8.4, SaturatedFat 4.7, Cholesterol 90.4, Sodium 303.2, Carbohydrate 17.7, Fiber 0.6, Sugar 0.3, Protein 8.3
SHRIMP RISSOLES
The traditional shrimp rissoles are an excellent appetizer in the Portuguese kitchen. Learn how to prepare them with our recipe. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email INGREDIENTS FOR THIS RECIPE Here you'll find all the ingredients needed to make this recipe: ● All-purpose flour ● Water ● Margarine ● Salt ● Eggs ● Breadcrumbs ● Shrimp ● Milk ● Onion ● Pepper ● Nutmeg ● Margarine ● Parsley Below you'll find the correct measurement of all ingredients and the step-by-step guide for this recipe. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); HOW TO MAKE SHRIMP RISSOLES: For the dough: Pour the water, margarine and the salt in a saucepan. Bring to a boil over high heat. When starts boiling, reduce to low heat and add the flour. Stir constantly with a wooden spoon until the dough forms a compact ball. Turn off the heat, place the dough on a table and allow to cool to room temperature. Knead the dough with your hands and set aside.For the filling: Meanwhile, cook the shrimp in a saucepan with water seasoned with a bunch of parsley and an unpeeled small onion. When the shrimps are cooked, drain them with a skimmer and let cool slightly. Place the shrimp and a bunch of parsley in a food processor and pulse until slightly chopped. In a bowl, dissolve the flour in 50 ml (1/4 cup) milk. In another saucepan, pour the milk, the dissolved flour, nutmeg, pepper, salt and margarine. Bring to a low heat and stir with a spoon until obtain a creamy mixture. Then, add the chopped onion and simmer more 3 to 4 minutes. Turn off the heat and add the chopped shrimp. Mix and let cool slightly. Roll out the dough with a rolling pin. Cut small circles with the help of a glass or a bowl and place small portions of the filling in the center of each circle. Fold the dough in half over the filling, and press the edges together to seal. In a bowl, whisk the eggs with a fork. Dip the rissoles on beaten egg and coat them in breadcrumbs. Heat the oil in a deep fryer. When the oil is hot, add the rissoles and fry them until golden. Once they are fried, place them on a plate with absorbent paper. Serve the shrimp rissoles with carrot rice and lettuce salad.
Provided by Pedro Barbosa
Categories Appetizers, Recipes, Seafood, Typical Portuguese dishes
Time 1h55m
Yield 24 units
Number Of Ingredients 17
Steps:
- For the dough: Pour the water, margarine and the salt in a saucepan. Bring to a boil over high heat. When starts boiling, reduce to low heat and add the flour. Stir constantly with a wooden spoon until the dough forms a compact ball.
- Turn off the heat, place the dough on a table and allow to cool to room temperature. Knead the dough with your hands and set aside.
- For the filling: Meanwhile, place the shrimp in a saucepan with water seasoned with a bunch of parsley and an unpeeled small onion. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 5 to 6 minutes. When the shrimps are cooked, drain them with a skimmer and let cool slightly. Place the shrimp and a bunch of parsley in a food processor and pulse until slightly chopped.
- In a bowl, dissolve the flour in 50 ml (1/4 cup) milk. In another saucepan, pour the milk, the dissolved flour, nutmeg, pepper, salt and margarine. Bring to a low heat and stir with a spoon until obtain a creamy mixture. Then, add the chopped onion and simmer more 3 to 4 minutes, stirring occasionally. Turn off the heat and add the chopped shrimp. Mix and let cool slightly.
- Roll out the dough with a rolling pin. Cut small circles with the help of a glass or a bowl and place small portions of the filling in the center of each circle. Fold the dough in half over the filling, and press the edges together to seal.
- In a bowl, whisk the eggs with a fork. Dip the rissoles on beaten egg and coat them in breadcrumbs. Heat the oil in a deep fryer. When the oil is hot, add the rissoles and fry them until golden. Once they are fried, place them on a plate with absorbent paper.
- Serve the shrimp rissoles with carrot rice and lettuce salad.
Nutrition Facts : Shrimp rissoles Nutrition facts Serves 24 units Per Serving % DAILY VALUE Calories 81 Total Fat 2 g(3%) Saturated Fat 0.5 g(3%) Cholesterol 45 mg(15%) Sodium 163 mg(7%) Total Carbohydrate 10 g(3%) Protein 5.5 g
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