Portuguese Shrimp Rissois (Printable Version)
Crispy golden turnovers with creamy shrimp filling. Classic Portuguese appetizer.
# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 2 tablespoons unsalted butter
03 - 1 cup whole milk
04 - 1/4 teaspoon salt
05 - 1/2 cup water
→ Shrimp Filling
06 - 10 oz small raw shrimp, peeled and deveined
07 - 2 tablespoons unsalted butter
08 - 1 small onion, finely chopped
09 - 1 clove garlic, minced
10 - 1/4 cup whole milk
11 - 2 tablespoons all-purpose flour
12 - 1 tablespoon fresh lemon juice
13 - 2 tablespoons fresh parsley, chopped
14 - Salt and freshly ground black pepper to taste
→ Breading & Frying
15 - 2 large eggs, beaten
16 - 1 1/2 cups dry breadcrumbs
17 - Vegetable oil for deep frying
# How to Make It:
01 - Combine milk, water, butter, and salt in a saucepan. Bring to a boil, then reduce heat. Add flour all at once, stirring vigorously until dough forms and pulls away from sides. Remove from heat, cool slightly, then knead until smooth. Cover and set aside.
02 - Place shrimp in simmering salted water for 2-3 minutes until pink. Drain thoroughly, chop finely, and set aside.
03 - Melt butter in skillet over medium heat. Sauté onion until translucent, add garlic and cook 1 minute. Stir in flour, cook 1-2 minutes. Gradually whisk in milk to create thick béchamel. Add chopped shrimp, lemon juice, parsley, salt, and pepper. Cook 2-3 minutes, then cool completely.
04 - Roll dough on floured surface to 1/8 inch thickness. Cut 3-inch circles. Place 1 teaspoon filling in center, fold in half, and seal edges firmly with fingers or fork.
05 - Dip each rissois first in beaten egg, allowing excess to drip off, then coat thoroughly with breadcrumbs.
06 - Heat vegetable oil to 350°F. Fry rissois for 2-3 minutes per side until golden brown. Drain on paper towels.
07 - Serve warm or at room temperature with lemon wedges.
# Expert Tips:
01 -
- The contrast between the shattering crispy shell and velvety filling is absolutely addictive
- These freeze beautifully so you can have party ready appetizers anytime guests show up unexpectedly
- One batch makes enough to feed a crowd but somehow they always disappear faster than you expect
02 -
- The filling must be completely cold before you start assembling, otherwise the dough will become gummy and tear
- Don't be tempted to overfill them or they'll burst during frying and you'll lose all that precious filling into the oil
03 -
- Don't reroll the dough scraps too many times or they'll become tough, so work in small batches
- Let the finished rissois rest on a wire rack rather than paper towels so the bottom stays crispy