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.
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!
