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!