Portuguese Shrimp Turnovers Patties Recipe (Rissóis de Camarão)

Portuguese Shrimp Turnovers Patties Recipe (Rissóis de Camarão)
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This traditional Portuguese shrimp turnovers patties recipe (Rissóis de Camarão) can be fried or baked and is easy to prepare and guaranteed to be the number one crowd-pleaser, large batches can be frozen ahead of time then fried when needed.

Rissóis de Camarão is popular traditional Portuguese shrimp turnovers patties that are filled with a creamy shrimp filling that literally melts in your mouth. I refer to them as Portuguese Shrimp Empanadas, other known names for these patties are Portuguese prawn cakes. No matter what you call them, I can promise you that they won’t last very long-standing on a plate. At every Portuguese party, I’ve been to, and let me tell you, I attend a lot, my husband is Portuguese they’re always everyone’s favorite appetizer…including mine.

Portuguese shrimp turnovers - Rissóis de Camarão

I’m fortunate to have this delicious Portuguese shrimp patties recipe shared with me by my wonderful Mother-In-Law Paula who is a true Portuguese Azorian with impeccable cooking skills, especially in Portuguese Azorian cuisine.

What I love about these Portuguese shrimp patties is the combination of the soft crispy patty and thick creamy shrimp filling Portuguese call “recheio de rissois de camarão“. The patty dough is filled then coated with egg and breadcrumbs before it gets fried…So Good!

Rissóis de Camarão is typically served at Portuguese parties, celebrations, and Holidays, the first time I came face to face with these breaded shrimp patties. it was love at first bite.

Ready To Make These Portuguese favorites, Rissóis de Camarão Shrimp Patties? Let’s do It!

Ingredients For The Portuguese Shrimp Turnovers Patties Filling:

  • 2 Ib small shrimp (uncooked or precooked)
  • 1 cup of all purpose flour
  • 2 large eggs (beaten)
  • 2 1/2 cups milk
  • 2 tablespoons unsalted butter
  • 1 small onion, sliced into small cubes
  • 1 1/2 teaspoons Parsley or cilantro, chopped up finely

Ingredients For Portuguese Shrimp Turnovers Patty Dough:

  • 720 grams all purpose flour (6 cups)
  • 14 grams kosher salt (2 teaspoons)
  • 7 grams sugar (1 teaspoon)
  • 720 grams water (3 cups)
  • 720 grams milk (3 cups)
  • 170 grams butter ( 11tablespoons or one 1/2 stick)
  • 562 grams canola or corn oil (2 1/2 cups for frying)
  • 150 grams eggs or (3 large eggs beaten for coating the patties)
  • 300 grams breadcrumbs or (3 cups for coating the patties)

How To Make Portuguese Shrimp Patties Filling (Recheio De Rissois De Camarão)?

  • Add the shrimp into a pot with water and boil until cooked, drain and set aside.
  • If your using pre-cooked, just rince and put aside.
  • In a non stick skillet or pan, add the butter and melt on medium heat, once melted add the chopped onions and sautee until fully cooked, about 8-10 minutes.
  • Pour in the milk into the sauteed onions and stir, bring it to scald not a boil. Toss in the cut parsley or cilantro and stir.
  • Slowly pour in the beaten eggs stirring consistantly until well combined into the mixture.
  • Add the flour slowly into the mixture stirring consatantly until you notice the filling thickening.
  • Combine the cooked shrimp into the filling and mix until well combined.
  • Remove from the heat and set aside.

How To Make Portuguese Turnovers Shrimp Patties Dough?

  • Add the milk, water and butter into a large size pot and bring to boil stirring occassionally.
  • Once mixture begins to boil, add the flour in small portions and stir with a spatula or wooden spoon until the flour absorbs the liquid and begins to develop into a dough.
  • Remove the dough from the pot and place onto a floured working surface and carefully knead the dough by hand slowly (Dough is HOT, Be Carefull) until smooth.
  • Cover dough and set aside.

How To Make Rissóis de Camarão (Portuguese Shrimp Patties)?

  • Assembly – Flour a working surface and roll out the to about 3mm (1/8 of an inch). using a 3-4 inch round cookie cutter, cut small discs and fill the center of each one with a teaspoon of shrimp filling.
  • Fold one side of the dough disc onto itself creating a half moon shape and crimp the edges with a fork or your fingers, place onto a plate.
  • Repeat until all the shrimp patty dough is used.
  • Once your shrimp patties are stuffed and formed, add 3 large eggs into a bowl and beat. In another bowl or place add the breadcrumbs.
  • Complete dip and submerge each of the shrimp turnovers patties into the liquid egg then transfer to the breadcrumbs and coat each side and set aside on a plate. Repeat untul all the patties are coated. You have the option now to freeze them and bake at a later time or fry or bake now.
  • To Fry – Add the oil into a a skillet on medium heat, once oil is hot, add a couple of patties at a time and fry each side for about 2-3 minutes and place onto a plate line with paper towels, this will help drain the excess oil. Repeat until all the shrimp turnovers are cooked.
  • To Bake – Preheat your oven to 350°F (175°C) and line a baking sheet with parachment paper. If you don’t have parachment paper, you can use alminum foil but coat or spray it with some oil so the patties don’t stick.
  • Place the shrimp turnovers onto the line baking tray and bake for approxiately 15-20 minutes or until golden brown, just keep any eye, every oven bakes is slighty different.
  • Serve and enjoy this deleious Portuguese shrimp patties!

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Portuguese shrimp turnovers - Rissóis de Camarão

Portuguese Shrimp Patties (Rissóis de Camarão)

Rissóis de Camarão is popular Portuguese shrimp patties that are filled with a creamy shrimp filling. These Portuguese shrimp turnovers can be baked or fried and are absolutely delicious making them the perfect snack or appetizer for any occasion.
5 from 3 votes
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Appetizer, Snack
Cuisine Portuguese
Servings 35 turnovers
Calories 100 kcal

Equipment

  • Pots
  • Bowls /Plates
  • Baking Sheet or pan (If baking)
  • Frying Pan (If frying)
  • Wooden Spoon or Spatula

Ingredients
  

  • PORTUGUESE SHRIMP FILLING:
  • 2 Ib small shrimp uncooked or precooked
  • 1 cup of all purpose flour
  • 2 large eggs beaten
  • 2 1/2 cups milk
  • 2 tablespoons unsalted butter
  • 1 small onion sliced into small cubes
  • 1 1/2 teaspoons Parsley or cilantro chopped up finely
  • PORTUGUESE SHRIMP PATTY DOUGH:
  • 720 grams all purpose flour 6 cups
  • 14 grams kosher salt 2 teaspoons
  • 7 grams sugar 1 teaspoon
  • 720 grams water 3 cups
  • 720 grams milk 3 cups
  • 170 grams butter 11tablespoons or one 1/2 stick
  • 562 grams canola or corn oil 2 1/2 cups for frying
  • 150 grams eggs or 3 large eggs beaten for coating the patties
  • 300 grams breadcrumbs or 3 cups for coating the patties

Instructions
 

  • PORTUGUESE SHRIMP FILLING (RECHEIO DE RISSOIS DE CAMARÃO)
  • Add the shrimp into a pot with water and boil until cooked, drain and set aside.
  • If your using pre-cooked, just rince and put aside.
  • In a non stick skillet or pan, add the butter and melt on medium heat, once melted add the chopped onions and sautee until fully cooked, about 8-10 minutes.
  • Pour in the milk into the sauteed onions and stir, bring it to scald not a boil. Toss in the cut parsley or cilantro and stir.
  • Slowly pour in the beaten eggs stirring consistantly until well combined into the mixture.
  • Add the flour slowly into the mixture stirring consatantly until you notice the filling thickening.
  • Combine the cooked shrimp into the filling and mix until well combined.
  • Remove from the heat and set aside.
  • PORTUGUESE SHRIMP PATTIES DOUGH
  • Add the milk, water and butter into a large size pot and bring to boil stirring occassionally.
  • Once mixture begins to boil, add the flour in small portions and stir with a spatula or wooden spoon until the flour absorbs the liquid and begins to develop into a dough.
  • Remove the dough from the pot and place onto a floured working surface and carefully knead the dough by hand slowly (Dough is HOT, Be Carefull) until smooth.
  • Cover dough and set aside.
  • Assembly and Cooking
  • Flour a working surface and roll out the to about 3mm (1/8 of an inch). using a 3-4 inch round cookie cutter, cut small discs and fill the center of each one with a teaspoon of shrimp filling.
  • Fold one side of the dough disc onto itself creating a half moon shape and and crimp the edges with a fork or your fingers, place onto a plate.
  • Repeat until all the shrimp patty dough is used.
  • Once your shrimp patties are stuffed and formed, add 3 large eggs into a bowl and beat. In another bowl or place add the breadcrumbs.
  • Complete dip and submerge each of the shrimp turnovers patties into the liquid egg then transfer to the breadcrumbs and coat each side and set aside on a plate. Repeat untul all the patties are coated. You have the option now to freeze them and bake at a later time or fry or bake now.
  • Fry – Add the oil into a a skillet on medium heat, once oil is hot, add a couple of patties at a time and fry each side for about 2-3 minutes and place onto a plate line with paper towels, this will help drain the excess oil. Repeat until all the shrimp turnovers are cooked.
  • Bake – Preheat your oven to 350°F (175°C) and line a baking sheet with parachment paper. If you don’t have parachment paper, you can use alminum foil but coat or spray it with some oil so the patties don’t stick.
  • Place the shrimp turnovers onto the line baking tray and bake for approxiately 15-20 minutes or until golden brown, just keep any eye, every oven bakes is slighty different.
  • Serve and enjoy this deleious Portuguese shrimp patties!
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