Rissóis de Camarao | Portuguese Shrimp Turnovers

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and provides a similar texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective alternative.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a healthier binding agent, while aquafaba is a budget-friendly substitute.

Chop shrimp into quarter-inch pieces and season with salt and pepper.

Dice onion into quarter-inch pieces.

Melt 2 tablespoons of butter in a warm pan and sauté onions for 5-10 minutes until soft and golden.

Make a roux by combining 2 tablespoons of butter and 2 tablespoons of flour, cooking for about 5 minutes.

Add seasoned shrimp to the sautéed onions in the pan.

Add hot sauce, ground thyme, and chopped parsley to the mixture.

Grate fresh nutmeg into the mixture (optional).

Add 1 cup of milk to the shrimp mixture, reserving a little for later.

Bring the mixture to a simmer before adding the roux to thicken it.

Cook for 3-5 minutes until the mixture is thick and not watery, then set aside to cool.

In a separate pot, combine 2 cups of milk, 4 tablespoons of butter, and 1 teaspoon of salt, and bring to a simmer.

Stir in flour until the mixture forms a ball and pulls away from the sides of the pot.

Divide the dough into balls and roll out to about 1/8 inch thick.

Cut out circles using a blunt cookie cutter or glass.

Place less than a tablespoon of filling in the center of each circle, fold over, and seal the edges.

Prepare an egg wash by beating eggs with a little water.

Dip each turnover in the egg wash and then coat with breadcrumbs.

Heat oil to between 350-375 degrees Fahrenheit for frying.

Fry the turnovers until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens