Rissóis de Camarão are Portuguese Shrimp Turnovers. A crisp, golden brown crust with the most delicious light and a little creamy shrimp filling in the middle. These are the most delicious tradition that we always enjoy with my fiancé's family on Christmas Eve!
I absolutely love this dish - it is one of my favorites that we enjoy every year at Christmas time. Julian's grandmother makes an assortment of traditional Portuguese treats for Christmas Eve. We all gather together and feast and be merry. It is always such a fun experience! Last Christmas, I had the honor of making some of these Portuguese shrimp empanadas with Julian's grandmother. The result is this authentic Portuguese recipe that we make for special occasions. As with many of the best chefs, Julian's grandmother cooks with "a little of this" and "a little of that", so I have done my best to add actual measurements to this recipe!
Rissóis de Camarão (Portuguese Shrimp Turnovers)
What are Rissóis de Camarão?
Rissois de camarao are a traditional appetizer or snack in Portuguese cuisine. They have a characteristic half moon shape and are crispy on the outside. When you bite into them, you get the most delicious creamy shrimp mixture inside! These were life changing for me, and you definitely need them in your life too!
Rissóis de Camarão (Portuguese Shrimp Turnovers)
What Do I Need to Make Portuguese Shrimp Turnovers?
Whilethe full ingredient list is available in the recipe card below, here are some tips on what you will need to make this easy recipe for the most delicious Portuguese snack!
All purpose flour
Water
Butter
Kosher salt
White onion, finely chopped
Olive oil
Fresh parsley
One pound shrimp (two to three cups)
Hot sauce, preferably Tabasco sauce
Whole milk
Whole egg
Fine bread crumbs
Oil for deep frying
Rissóis de Camarão (Portuguese Shrimp Turnovers)
How to Make the Best Rissóis de Camarão
While the full recipe instructions are available below, here are some tips to make the best Portuguese shrimp turnovers!
First, we will prepare our filling. Set a small saucepan over medium-low heat. Add your olive oil and saute onion to slowly brown in the saucepan. Make sure the shrimp is dry by blotting it with a paper towel. Quickly add the parsley, tabasco sauce, and chopped shrimp. In a small bowl, whisk together all of the flour with roughly two-thirds of the milk. Pour the milk and flour mixture slowly through a strainer into the saucepan with the shrimp, gradually adding more of the mixture as the shrimp and milk thickens. Mix the last of the milk in the same small bowl and pour through the strainer into the saucepan. Continue stirring with a wooden spoon, scraping down the sides of the pan until the mixture is thickened. Remove from heat and let cool in the saucepan while we make our dough.
Bring your water, salt, butter, and olive oil, to a boil over medium-high heat. Add all of the flour to the pot and mix vigorously in the pot until your dough forms a ball. Remove dough from the pot and roll it out on a parchment lined flat work surface. Be careful, the dough will be hot at first! Roll your dough in pieces until it is very thin. Using a roughly three inch round cutter, cut out circles of dough. Place teaspoon of the filling in the center of the rolled warm dough. Fold the dough in half over the filling to create a half circle and push the edges of the dough together using a fork to create a dumpling shape.
Dip each dumpling in a beaten egg and shake off excess egg wash. Dip the egg coated dumpling into the fine bread crumbs, coating well. Shake off any excess crumbs and place the dumplings in a single layer onto a sheet pan lined with parchment paper. Once you have coated all of your dumplings, we will fry them!
Heat canola oil in a 2-quart saucepan. Once the oil is hot, place some of the dumplings into the hot oil and cook in the oil until both sides are golden brown and crisp. One they have cooked completely, place the cooked dumplings onto a paper towel lined cookie sheet. Let cool to room temperature and serve immediately. Enjoy!
Rissóis de Camarão (Portuguese Shrimp Turnovers)
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Rissóis de Camarão are Portuguese Shrimp Turnovers. A crisp, golden brown crust with the most delicious light and a little creamy shrimp filling in the middle. These are the most delicious tradition that we always enjoy with my fiancé's family on Christmas Eve!
First, we will prepare our filling. Set a small saucepan over medium-low heat. Add your olive oil and saute onion to slowly brown in the saucepan. Make sure the shrimp is dry by blotting it with a paper towel. Quickly add the parsley, tabasco sauce, and chopped shrimp. In a small bowl, whisk together all of the flour with roughly two-thirds of the milk. Pour the milk and flour mixture slowly through a strainer into the saucepan with the shrimp, gradually adding more of the mixture as the shrimp and milk thickens. Mix the last of the milk in the same small bowl and pour through the strainer into the saucepan. Continue stirring with a wooden spoon, scraping down the sides of the pan until the mixture is thickened. Remove from heat and let cool in the saucepan while we make our dough.
Bring your water, salt, butter, and olive oil, to a boil over medium-high heat. Add all of the flour to the pot and mix vigorously in the pot until your dough forms a ball. Remove dough from the pot and roll it out on a parchment lined flat work surface. Be careful, the dough will be hot at first! Roll your dough in pieces until it is very thin. Using a roughly three inch round cutter, cut out circles of dough. Place teaspoon of the filling in the center of the rolled warm dough. Fold the dough in half over the filling to create a half circle and push the edges of the dough together using a fork to create a dumpling shape.
Dip each dumpling in a beaten egg and shake off excess egg wash. Dip the egg coated dumpling into the fine bread crumbs, coating well. Shake off any excess crumbs and place the dumplings in a single layer onto a sheet pan lined with parchment paper. Once you have coated all of your dumplings, we will fry them!
Heat canola oil in a 2-quart saucepan. Once the oil is hot, place some of the dumplings into the hot oil and cook in the oil until both sides are golden brown and crisp. One they have cooked completely, place the cooked dumplings onto a paper towel lined cookie sheet. Let cool to room temperature and serve immediately. Enjoy!
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