Portuguese Shrimp Rissois (Printable)
Crispy golden turnovers with creamy shrimp filling. Classic Portuguese appetizer.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 2 tablespoons unsalted butter
03 - 1 cup milk
04 - ¼ teaspoon salt
05 - ½ cup water
→ Shrimp Filling
06 - 10 oz small raw shrimp, peeled and deveined
07 - 2 tablespoons unsalted butter
08 - 1 small onion, finely chopped
09 - 1 clove garlic, minced
10 - ¼ cup milk
11 - 2 tablespoons all-purpose flour
12 - 1 tablespoon lemon juice
13 - 2 tablespoons fresh parsley, chopped
14 - Salt and pepper to taste
→ Breading & Frying
15 - 2 large eggs, beaten
16 - 1½ cups breadcrumbs
17 - Vegetable oil, for frying
# How to Make It:
01 - Combine milk, water, butter, and salt in a saucepan. Bring to a boil, reduce heat, and add flour all at once. Stir vigorously until dough forms and pulls away from sides. Remove from heat, let cool slightly, then knead until smooth. Cover and set aside.
02 - Place shrimp in simmering salted water for 2-3 minutes until pink. Drain thoroughly, chop finely, and set aside.
03 - Melt butter in skillet over medium heat. Sauté onion until translucent, add garlic and cook 1 minute. Stir in flour, cook 1-2 minutes. Gradually whisk in milk to create thick béchamel sauce. Add chopped shrimp, lemon juice, parsley, salt, and pepper. Cook 2-3 minutes, then cool completely.
04 - Roll dough on floured surface to 1/8 inch thickness. Cut 3-inch circles. Place 1 teaspoon filling in center of each circle, fold in half, and seal edges by pressing with fingers or fork.
05 - Dip each turnover in beaten eggs, then coat thoroughly with breadcrumbs.
06 - Heat vegetable oil to 350°F. Fry rissois for 2-3 minutes per side until golden brown. Drain on paper towels. Serve warm or at room temperature.
# Expert Tips:
01 -
- The contrast between shattering crust and velvety filling feels like pure magic in your mouth
- These freeze beautifully so you can pull out homemade comfort food anytime
02 -
- Cold filling is nonnegotiable or it'll turn your dough into a sticky mess
- Seal edges really well or the filling will escape during frying
03 -
- Let the dough rest covered for 15 minutes before rolling for easier handling
- Cut the dough circles close together to minimize scraps and rerolling