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A platter of rissois de Camarao--or Portuguese shrimp turnovers--with one turnover cut open resting on top.
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4.85 / 13 votes

Rissois de Camarao ~ Portuguese Shrimp Turnovers

Portuguese shrimp turnovers, or rissóis de camarão, are a traditional appetizer (or, let's face it, any-time-of-day nosh) that deliver the homey comfort of being in your Portuguese grandma's kitchen. Even if you never had a Portuguese grandma.
Prep Time30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Appetizers
Cuisine: Portuguese
Servings: 36 turnovers
Calories: 59

Ingredients

For the rissóis pastry

  • 2 cups milk
  • 4 tablespoons (2 oz) unsalted butter
  • 1 teaspoon salt
  • 2 cups all-purpose flour, plus more for the work surface

For the rissóis filling

  • 2 tablespoons (1 oz) unsalted butter
  • 1/4 cup finely chopped onion
  • 1 cup milk
  • 1/2 tablespoon finely chopped cilantro, or parsley
  • 1 to 2 teaspoons hot sauce , store-bought or homemade, or more to taste
  • 1/2 teaspoon coarse salt, or more to taste
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons cornstarch, or flour
  • 2 tablespoons water
  • 1/2 pound shrimp, peeled, deveined, cooked, well drained, and coarsely chopped (about 1 1/2 cups)

For the frying

  • 3 large eggs, beaten with 1/4 cup water for egg wash
  • fine plain bread crumbs
  • mild oil, such as vegetable or canola, for frying
US - Metric

Instructions

Make the rissóis pastry

  • In a 2-quart saucepan over medium-high heat, heat the 2 cups milk, 4 tablespoons (2 oz) unsalted butter, and 1 teaspoon salt until bubbles begin to form at the edge of the pan. Don't let the milk boil.
  • Reduce the heat to medium-low. Using a wooden spoon, vigorously stir the 2 cups all-purpose flour into the milk. Keep stirring over medium-low heat until the mixture forms a dough. When the dough forms a ball that pulls away from the sides of the pan, remove the pan from the stove.
  • Turn the dough out onto a lightly floured surface. Using a dough scraper or wooden spoon, turn the warm dough to sorta briefly knead it until smooth and the dough springs back slightly when pressed with your finger. Be careful not to overwork the dough.
  • Divide the dough in half and shape it into 2 balls. Cover each with an upside-down bowl. Let cool to nearly room temperature, about 1 1/2 hours.

Make the rissois filling

  • In a 1-quart saucepan over medium-high heat, melt the 2 tablespoons (1 oz) unsalted butter. Add the 1/4 cup finely chopped onion and cook, stirring occasionally, until lightly golden, about 10 minutes. You can turn the heat down a touch if the onions start to brown.
  • Reduce the heat to medium-low, pour in the 1 cup milk, and heat until bubbles begin to form at the edge of the pan. Don't let the milk boil. (I know, I'm a broken record.) Slide the pan off the heat.
  • Stir in the 1/2 tablespoon finely chopped cilantro, 1 to 2 teaspoons hot sauce , 1/2 teaspoon coarse salt, 1/2 teaspoon freshly ground white pepper, and 1/4 teaspoon freshly grated nutmeg.
  • In a small bowl, stir together the 2 tablespoons cornstarch with the 2 tablespoons water to form a slurry. Stir the slurry into the milk and simmer over medium-low heat, stirring constantly, until it thickens, 2 to 4 minutes. (Don't overcook it or the cornstarch will break down and the mixture will lose its thickening abilities.)
  • Stir the 1/2 pound shrimp into the milk mixture and heat just until warmed through, about 1 minute. Remove the pan from the heat. Let cool completely.

Assemble and fry the rissois

  • Take half the dough and roll it on a lightly floured surface to 1/8 inch thickness. Using a round cookie or biscuit cutter that's 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party), cut out disks of dough.
  • Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together. Place the filled dough on a baking sheet lined with plastic wrap. Repeat until all the filling is used. (The rissóis can be made ahead and frozen before frying. When you have unexpected guests, just take as many as you need from the freezer, thaw them, and proceed to batter and fry them. See * below for more instruction.)

    ☞ TESTER TIP: If, when pressing the edges of the dough together, they don't stick, moisten your fingertips with water and slide them along the edge of the dough and try again.

  • Working with 1 filled turnover at a time, dip it in the beaten 3 large eggs, turning to coat all sides, then quickly dip it in the fine plain bread crumbs, turning to coat, and gently shake off any excess crumbs. Repeat with the remaining turnovers.
  • Heat 2 or 3 inches of mild oil in a deep skillet over medium-high heat to a temperature of 350°F (175°C) or until a small piece of pastry sizzles as soon as you slip it into the oil. Fry the rissóis, 2 or 3 at a time, until golden brown.
  • Place the fried turnovers on paper towels or a brown paper bag to drain. Repeat with the remaining turnovers.
  • Serve your shrimp turnovers hot or at room temperature.

Notes

Portuguese Shrimp Turnovers ~ Rissóis de Camarão Variation

Although these are usually made with shrimp, a filling of chicken or shredded poached salt cod is tasty as well. Substitute 1 1/2 cups finely chopped cooked chicken, rabbit, or shredded poached salt cod for the shrimp. Stir briefly, add 1 tablespoon finely chopped celery, stir, and assemble.
To freeze, line a sheet pan with plastic wrap and set the pastries down in a single layer without overlapping. Cover well with plastic wrap, smoothing out as much air as possible. Freeze. They will keep for at least a month, but you most likely will use them before that time.

Nutrition

Serving: 1turnover | Calories: 59kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 115mg | Fiber: 1g | Sugar: 1g