Portuguese Shrimp Rissois (Printable)
Crispy golden turnovers filled with creamy shrimp, perfect for appetizers or festive occasions.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 2 tablespoons unsalted butter
03 - 1 cup milk
04 - ¼ teaspoon salt
05 - ½ 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 - ¼ cup milk
11 - 2 tablespoons all-purpose flour
12 - 1 tablespoon lemon juice
13 - 2 tablespoons fresh parsley, chopped
14 - Salt and pepper to taste
→ Breading & Frying
15 - 2 large eggs, beaten
16 - 1½ cups breadcrumbs
17 - Vegetable oil for frying
# Method:
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 a skillet over medium heat. Sauté onion until translucent, add garlic and cook 1 minute. Stir in flour and cook 1-2 minutes. Gradually whisk in milk to form thick béchamel sauce. 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 of each circle. Fold in half and seal edges firmly by pressing with fingers or fork tines.
05 - Dip each rissois in beaten egg, then coat thoroughly with breadcrumbs, pressing gently to adhere.
06 - Heat vegetable oil to 350°F. Fry rissois for 2-3 minutes per side until deep golden brown. Remove with slotted spoon and drain on paper towels.
07 - Serve warm or at room temperature as appetizers or snacks.
# Expert Hints:
01 -
- The contrast between that shatteringly crisp shell and the creamy, fragrant shrimp filling is absolutely addictive
- They freeze beautifully before frying, meaning you can have homemade Portuguese snacks ready at a moment's notice
02 -
- The filling must be completely cold before assembling, otherwise the dough will become soft and sticky
- Don't overcrowd the frying pan — cook in batches so the oil temperature stays consistent
03 -
- Roll your dough thin enough that it's not doughy, but thick enough to hold together — 1/8 inch is your sweet spot
- Test your oil temperature with a scrap of dough first — it should sizzle gently and turn golden in about 30 seconds