I don't think you can go to a portuguese gathering without finding some of these sitting on the table, just waiting for you to dig in.
Growing up I remember these being served at special occasions and especially around Christmas time, we could just run to the local Portuguese Bakeries and pick up a dozen or two, or if we were so inclined and had the time....we made them at home.
Before I was even married I was already learning how to make them so that one day I could too fix this for my family....they now get to enjoy a little of my portuguese heritage and they love it :)
Rissois de Camarao - Portuguese Shrimp Turnovers
1 lb bag of shrimp (salad shrimp works fine)1 tbsp butter or margarine1 cup flour1 cup waterFilling: 1 small onion, finely chopped1 tbsp butter or margarine1 tbsp flourSalt and pepper to taste
Little bit of milk
Parsley flakes
Red chilli pepper flakes to taste
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Boil one cup of water with the margarine and salt...
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When it starts boiling, add the flour all at once and start stirring
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Stir until the dough forms a ball and pulls away from the sides, then you're going to remove it from the heat. Isn't it neat how it starts forming a ball???
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Turn the dough onto a floured surface........
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Then you need to knead it until it becomes a nice round ball that is soft to the touch and springs back a little when pressed down.....but don't overwork the dough.
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At this point you need to divide the dough in half, form two balls, cover with a kitchen towel and let it cool down.
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In a frying pan, add the butter and the diced onion.... cook the onion until it's tender....
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Then I add garlic powder, paprika, salt and pepper
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Add a little bit of water
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Add the shrimp......
I use the Salad Shrimp, just open the bag and let it run under some cold water for a bit to thaw.
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One tablespoon of flour to help thicken the sauce
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And then a little bit of milk
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Then in goes the parsley, cook it for a little until thickened, remove from heat and set aside...
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Now the dough is cool, so we are going to set it on a floured surface, roll it out and cut it with a round object, I just use one of my tea cups
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Place 1 teaspoon of the filling in the middle and fold in half, pressing the edges together
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Dip the rissois in beaten eggs and then breadcrumbs
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Here they are ready to fry.......yummmmm
At this point you can also freeze them, they keep for about a month. I like doing this because I can pull out a few at a time and quickly fry them for a snack or a light meal served with some salad.
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Fry them in hot oil for about 2 to 3 minutes on each side until golden brown.
I like shrimp and this looks like a great recipe. Thanks for sharing!
ReplyDeleteI came across your blog searching for a Portuguese recipe and am so glad I did! My in-laws flew in from Lisbon today and I decided to make these as an appetizer before dinner in their honor. They RAVED about them! They were so surprised and happy. I was thrilled because my mother in-law is a little hard to please and she kept telling me what a great job I did on them. That is no small feat because she makes them a lot and hers are delicious. So, THANK YOU!!! Great blog, very much appreciated by this American girl married to a Portuguese man.
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