Portuguese Shrimp Rissois (Printer-friendly)
Crispy golden turnovers filled with creamy shrimp mixture and aromatic herbs.
# What You’ll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 2 tablespoons unsalted butter
03 - 1 cup whole milk
04 - 1/4 teaspoon salt
05 - 1/2 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 - 1/4 cup whole milk
11 - 2 tablespoons all-purpose flour
12 - 1 tablespoon fresh lemon juice
13 - 2 tablespoons fresh parsley, chopped
14 - Salt and freshly ground black pepper to taste
→ Breading & Frying
15 - 2 large eggs, beaten
16 - 1 1/2 cups dry breadcrumbs
17 - Vegetable oil for deep frying
# How to Make It:
01 - Combine milk, water, butter, and salt in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low and add flour all at once, stirring vigorously with a wooden spoon until dough forms and pulls away from sides of pan. Remove from heat and let cool for 5 minutes. Transfer to a lightly floured surface and knead until smooth, about 2-3 minutes. Cover with plastic wrap and set aside.
02 - Bring a pot of salted water to simmer. Add shrimp and cook for 2-3 minutes until pink and opaque. Drain thoroughly, let cool, then chop into small pieces. Set aside.
03 - Melt butter in a skillet over medium heat. Add onion and sauté until translucent, about 4 minutes. Add garlic and cook 1 more minute. Sprinkle flour over mixture and stir constantly for 1-2 minutes to cook out raw taste. Gradually whisk in milk, stirring until thickened into a smooth béchamel sauce. Fold in chopped shrimp, lemon juice, parsley, salt, and pepper. Cook 2-3 minutes until mixture thickens further. Transfer to a bowl and cool completely, about 20 minutes.
04 - Roll dough on floured surface to 1/8 inch thickness. Using a 3-inch round cutter, cut circles. Place 1 teaspoon cooled filling in center of each circle. Fold dough over to form half-moon shape and press edges firmly to seal. Crimp edges with fork tines for secure closure.
05 - Place beaten eggs in shallow bowl and breadcrumbs in another. Dip each filled turnover in egg, allowing excess to drip off, then coat thoroughly with breadcrumbs. Press gently to adhere crumbs. Transfer to parchment-lined baking sheet.
06 - Pour vegetable oil into deep fryer or heavy-bottomed pot to depth of 3 inches. Heat to 350°F. Fry rissois in batches of 4-5 for 2-3 minutes per side until golden brown and crispy. Use slotted spoon to transfer to paper towel-lined plate to drain excess oil.
07 - Arrange on serving platter and serve warm with lemon wedges. May also be served at room temperature.
# Expert Tips:
01 -
- The creamy shrimp filling contrasts beautifully with that shattering crisp exterior
- They freeze incredibly well so you can keep homemade appetizers ready for unexpected guests
02 -
- The filling must be completely cold before assembling or the dough will become soggy and tear
- Seal the edges really well or the filling will escape during frying
03 -
- Roll the dough thinly enough that you can almost see through it for the best dough to filling ratio
- Let the assembled rissois rest in the refrigerator for 30 minutes before frying for easier handling