SHRIMP EMPANADAS
If you can find head-on shrimp, please, please buy them and add the heads to the stock. They'll provide an incomparable richness and depth.
Provided by Ignacio Mattos
Categories Bon Appétit
Yield 8-12 servings
Number Of Ingredients 19
Steps:
- Dough:
- Mix warm lard, salt, vinegar, and 2 cups lukewarm water in a large bowl to combine. Gradually add 6 cups flour, mixing with a sturdy wooden spoon or your hands until a shaggy dough forms.
- Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Wrap in plastic and chill at least 2 hours.
- Filling and assembly:
- Cut shrimp in half lengthwise, then finely chop (it's okay if some pieces get pasty). Set aside.
- Heat 2 Tbsp. olive oil in a large saucepan over medium-high. Add reserved shrimp shells and heads (if using) and cook, smashing down on shells and heads occasionally with a wooden spoon, until pink and bottom of pot begins to brown, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add 2/3 cup water; bring to a boil. Reduce heat to low and simmer until reduced by one-third, 6-8 minutes. Let cool. Strain stock through a fine-mesh sieve into a heatproof measuring glass, pressing on solids; discard solids.
- Wipe out pan, add remaining 2 Tbsp. olive oil, and set over medium heat. Cook onion, stirring often, until softened but without taking on any color, about 5 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add shrimp stock and reserved shrimp and cook, stirring occasionally, until most of the shrimp have turned pink, about 2 minutes. Remove from heat. (Shrimp will continue cooking in the residual heat.) Mix in butter, cilantro, lemon zest, and red pepper flakes; season with salt. Let cool 20 minutes, then transfer to a medium bowl. Chill at least 1 hour before using.
- Divide dough into 6 equal pieces. Cover all but 1 piece with plastic wrap and chill. Roll out remaining piece of dough to a 14" round about 1/16" thick.
- Using cutter, punch out 6 rounds from dough. Place 1 Tbsp. filling in the center of each and brush water halfway around edge of each round. Fold dry side of dough up and over filling to create a semicircle. Pinch edges to seal; crimp. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining dough and filling. Chill 20 minutes.
- Meanwhile, pour vegetable oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°F. Working in batches and adjusting heat to maintain temperature, fry empanadas, turning often, until deep golden brown, 5-7 minutes per batch. Transfer to a wire rack set over paper towels; let cool 2 minutes before serving.
- Do ahead:
- Dough can be made 2 days ahead. Keep chilled. Filling can be made 1 day ahead. Keep chilled.
SHRIMP EMPANADAS
Fill these Shrimp Empanadas with velvety shrimp, cheese and fresh vegetables. These delectable Shrimp Empanadas will bring them to the table faster than you can say Ándale! Serve up these hand pies tonight!
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Combine first 6 ingredients. Refrigerate until ready to use.
- Mix flour, baking powder and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually stir in water until mixture forms ball. Place on lightly floured surface; knead 5 min. or until smooth and elastic. Divide dough into 12 balls, using about 2 Tbsp. for each; flatten each to 6-inch round.
- Spoon about 1/3 cup shrimp mixture onto center of each round; moisten edge with water. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.
- Heat oil in medium deep skillet to 375°F. Add empanadas, in batches; cook 3 min. on each side or until golden brown on both sides. Remove from skillet; drain well.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
SHRIMP EMPANADAS
Flaky empanadas enfold spiced shrimp in this eastern Brazilian recipe.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 5 dozen
Number Of Ingredients 15
Steps:
- Stir together 1 tablespoon flour and 1/4 cup water in a small bowl until flour is dissolved; set aside.
- Heat oil in a large skillet over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is soft but not brown, about 2 minutes. Add shrimp and tomato paste; season with salt and black pepper. Cook, stirring occasionally, until shrimp are cooked through and opaque, about 3 minutes. Stir in cayenne and parsley. Stir in flour mixture; simmer 2 minutes. Turn off heat; stir in olives. Season again with salt and pepper. Set aside.
- Preheat oven to 375 degrees. Place remaining 4 cups flour in a large bowl; make a well in the center. Place butter, mayonnaise, eggs, milk, and 2 teaspoons salt in well. Squeeze wet ingredients between fingers of one hand to combine. Gradually work in flour, squeezing to form a soft dough.
- Pinch off 60 cherry-size balls of dough; reserve leftover dough. Set aside 15 dough balls. Transfer remaining 45 dough balls to baking sheets. Wrap in plastic; refrigerate. Divide reserved dough into 4 pieces; set aside 1 piece. Wrap remaining 3 pieces in plastic; refrigerate.
- Transfer reserved dough balls to fifteen round tartlet molds (each 1 1/2 inch diameter by 1/2 inch high). Press down dough; it should reach just over tops. Mound 1 teaspoon filling in each mold.
- Roll out a dough piece to 1/8 inch thick. With a 2-inch round cookie cutter, cut out 15 tops. Place over filling, pressing edges of dough to seal; trim excess. Transfer to a baking sheet. Brush tops with egg glaze. Repeat process with remaining dough balls, filling, and divided dough pieces.
- Bake empanadas until cooked through and golden brown, 25 to 30 minutes. Let cool slightly on a wire rack; unmold. Serve warm or at room temperature.
SHRIMP EMPANADAS (EMPANADAS DE CAMARONES)
Steps:
- Gather the ingredients.
- In a medium bowl, beat the water, egg, egg white, and vinegar together. Set aside.
- In a separate large bowl, whisk together 3 cups of flour and salt.
- Cut the shortening into the flour mix with a pastry blender or 2 butter knives.
- Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
- Mix the wet and dry ingredients with a fork until the dough becomes stiff.
- Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated, and the dough is smooth.
- Wrap the dough in plastic and refrigerate for at least 1 hour but never more than 24 hours. If you want to keep the dough longer than 24 hours, you can freeze it.
- Gather the ingredients.
- In a saucepan over medium heat, bring the tomato sauce and sofrito to a simmer.
- Pat the shrimp dry. Season with salt and pepper to taste.
- Place the shrimp into the saucepan with the tomato sauce mix. Add the cheese and stir thoroughly.
- Cook the shrimp until it turns pink, about 3 to 5 minutes. Do not overcook the shrimp because it will become rubbery.
- Remove the pan from the heat and allow to cool before filling the empanadas.
- Roll the empanada dough out on a floured surface until 1/8-inch thick.
- Cut the dough into circles with a round cookie or biscuit cutter. For large empanadas, use 6-inch cutters, and for smaller ones, use 3-inch cutters.
- Place the shrimp filling by the spoonful into the center of the circles.
- Fold the dough over the filling into a half-circle shape, and crimp the edges with a fork. If the edges won't stay sealed, you can dip the fork in water before crimping or use an egg wash . Do not overfill the empanadas. They will burst, and you will lose your filling in the oil.
- Heat a few inches of oil in a heavy-bottom pot over medium heat until the oil reaches 375 F.
- Fry the filled empanadas at 375 F for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels. Cool slightly before serving.
Nutrition Facts : Calories 4443 kcal, Carbohydrate 310 g, Cholesterol 976 mg, Fiber 15 g, Protein 157 g, SaturatedFat 79 g, Sodium 7533 mg, Sugar 11 g, Fat 285 g, ServingSize 10 empanadas, UnsaturatedFat 0 g
BAKED SHRIMP EMPANADAS
Found on the internet. For the mango coconut pepper sauce, I mixed 1 heaping t. coconut cream, Chalouta chipotle hot sauce and mango nectar. I used the empanada dough below (instead of discs) mix in food processor, then chill and divide into 14 balls, roll for making empanadas.
Provided by adopt a greyhound
Categories < 60 Mins
Time 40m
Yield 14 empanadas, 14 serving(s)
Number Of Ingredients 22
Steps:
- Peel and devein shrimp and place them into a colander to drain.
- Note: I used frozen shrimp that is already peeled and deveined. All I had to do was remove the tail. Set up a cooking tray or baking sheet and with paper towels. Transfer the shrimp onto tray with paper towels. Cover with another row of paper towels and press down. Place shrimp in refrigerator.
- In the meantime, remove the empanada pastry discs from freezer and cut packages open. Allow to defrost for 10-15 minutes before you start separating them. Each disc is separated by a piece of plastic. All you have to do is pry them gently apart and the warmth from your hands is enough to make them pliable to work with.
- Chop and combine the remaining ingredients in a large bowl and set aside. Pull shrimp out of refrigerator and discard paper towels. Chop shrimp into small pieces and add to the bowl with the onion and herbs. Mix well and set aside.
- Line three baking sheets with parchment paper and lightly spray parchment with cooking spray.
- Separate the discs and place a heaping tablespoon of the shrimp mixture into the center of a disc. Wet you fingers with water and dampen the inside edge of the pastry disc. Fold the disc in half so the ends meet and crimp the edges with a fork. Place the empanadas on the baking sheets. They can be right next to each other. You should be able to fit 12-14 on each baking sheet. You can use the space in the center of the baking sheet to fit in a couple more.
- Brush the egg wash on each empanada.
- Bake at 400° for about 20 minutes or until golden brown.
- Directions for sauce.
- Add ingredients to small bowl and mix well. Refrigerate until ready to use.
Nutrition Facts : Calories 229.9, Fat 14.1, SaturatedFat 4.9, Cholesterol 56.6, Sodium 743.6, Carbohydrate 19.1, Fiber 1, Sugar 1.6, Protein 6.7
SHRIMP EMPANADAS (EMPANADILLAS DE CAMARON)
Provided by David Kamen
Categories Beer Onion Appetizer Fry Lunch Shrimp Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- To prepare the dough:
- 1. In the bowl of a stand mixer fitted with a hook attachment, combine the flour, salt, sugar, and butter. Mix on medium speed to combine the ingredients, then add the beer.
- 2. Continue mixing to form a smooth, elastic dough, 4 to 5 minutes. Turn the dough out into a mixing bowl, and rest covered in the refrigerator for at least 15 minutes before using.
- To prepare the filling:
- 1. In a medium skillet over low heat, melt the butter. Add the onion and garlic, and cook, stirring occasionally, until tender, about 15 minutes.
- 2. Add the tomato, paprika, pinch of cloves, cumin, parsley, and shrimp, and cook until the shrimp are cooked through, 5 to 6 minutes. Season with salt and pepper to taste, and cool.
- To form the empanadas:
- 1. Roll the dough out onto a floured surface to a thickness of about 1/4 inch. Cut out into 4-inch rounds. Brush the rounds with egg wash and fill each with about 1 1/2 tablespoons of shrimp filling. Fold over into a half moon and press the edges to seal (for a decorative touch, crimp the sealed edges with a fork). Repeat as needed to use up all of the dough and filling.
- 2. In a medium pot over medium-heat heat, add enough oil to come about 2 inches up the side of the pot. Heat the oil to 350°F. Set a cooling rack over a sheet pan and reserve nearby.
- 3. Working in batches, gently fry the empanadas until golden brown, 4 to 5 minutes. Reserve cooked empanadas on the cooling screen while the remaining finish frying. Serve warm.
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4.3/5 (7)Author Ignacio MattosServings 8-12Estimated Reading Time 3 mins
- Mix warm lard, salt, vinegar, and 2 cups lukewarm water in a large bowl to combine. Gradually add 6 cups flour, mixing with a sturdy wooden spoon or your hands until a shaggy dough forms.
- Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Wrap in plastic and chill at least 2 hours.
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