Portuguese Shrimp Rissois

My Tia Maria taught me to make rissois during a rainy weekend when I was twelve, her kitchen filled with the smell of butter and saffron. She had these beautiful flour-coated hands and patience for a kid who kept burning the butter. Now whenever I make them, I transport back to that tiny kitchen in Fall River, Massachusetts.

Last summer I made three dozen for my daughters graduation party and my Portuguese neighbor actually teared up. She said they tasted exactly like her avo made them, which might be the best compliment I have ever received. Now whenever there is a celebration, someone messages asking for the rissois.

Ingredients

• 2 cups all-purpose flour: The dough base that creates that perfectly crisp shell when fried, do not substitute with whole wheat or the texture changes completely
• 2 tablespoons unsalted butter: Adds richness to the dough, use European style butter for the best results
• 1 cup milk: Creates a tender dough that is easy to work with and rolls beautifully
• 1/4 teaspoon salt: Enhances the flavor of the dough without overpowering the delicate filling
• 1/2 cup water: Balances the milk for proper dough consistency
• 10 oz small raw shrimp: Fresh shrimp gives the best flavor, chop them finely so they distribute evenly throughout the creamy filling
• 2 tablespoons unsalted butter: The base for sauteing aromatics and creating the rich bechamel sauce
• 1 small onion: Finely chopped onion provides sweetness and depth to the filling
• 1 clove garlic: Just enough aromatic background flavor without overwhelming the delicate shrimp
• 1/4 cup milk: Creates the silky creamy sauce base for the shrimp filling
• 2 tablespoons all-purpose flour: Thickens the sauce perfectly, whisk it well to avoid any lumps
• 1 tablespoon lemon juice: Brightens the rich filling and cuts through the creaminess
• 2 tablespoons fresh parsley: Adds fresh herbal notes and beautiful green flecks throughout the filling
• Salt and pepper: Essential seasoning, taste and adjust because shrimp vary in natural salinity
• 2 large eggs: The glue that helps breadcrumbs adhere, use them room temperature for best coverage
• 1 and 1/2 cups breadcrumbs: Panko or fine Italian breadcrumbs both work, panko gives extra crunch
• Vegetable oil: Neutral oil lets the shrimp flavor shine, canola or grapeseed work perfectly

Instructions

Cook the shrimp:

Simmer the shrimp in salted water for 2 to 3 minutes until they turn pink and opaque, then drain and chop them into tiny pieces.

Make the dough base:

Combine milk, water, butter and salt in a saucepan and bring to a boil, then dump in the flour all at once and stir like crazy until the dough pulls away from the sides.

Knead and rest:

Let the dough cool until you can handle it, then knead until smooth and cover it while you make the filling.

Build the creamy sauce:

Melt butter in a skillet, cook the onion until translucent, add garlic for a minute, then whisk in flour and slowly add milk to create a thick bechamel.

Combine filling:

Stir in the chopped shrimp, lemon juice, parsley and season with salt and pepper, then cook for 2 minutes and let it cool completely.

Roll and cut:

Roll the dough to about 1/8 inch thickness on a floured surface and cut circles using a 3 inch round cutter or a glass.

Fill and seal:

Place a teaspoon of filling on each circle, fold in half and press the edges firmly with your fingers or crimp with a fork.

Bread the rissois:

Dip each turnover in beaten egg, then roll in breadcrumbs until completely coated, shaking off excess.

Fry to golden:

Heat oil to 350 degrees Fahrenheit and fry the rissois for 2 to 3 minutes per side until deep golden brown.

Drain and serve:

Transfer to paper towels to drain excess oil, then serve warm or at room temperature with lemon wedges.

Pin It

My friend Ana brought these to her wedding as passed appetizers and people still talk about them three years later. Her American husband had never heard of rissois before meeting her, now he requests them for every Super Bowl party.

Freezing for Later

Layer the assembled uncooked rissois on a baking sheet and freeze until firm, then transfer to a freezer bag. They keep for up to three months and fry straight from frozen, just add an extra minute to the cooking time.

Frying Temperature

I ruined my first batch by frying at too low a temperature, which made them absorb way too much oil. Use a thermometer and maintain 350 degrees Fahrenheit for perfectly crispy rissois that are not greasy.

Serving Suggestions

Rissois shine on any appetizer spread or as part of a Portuguese petisco spread. Serve them while they are still slightly warm with plenty of napkins.

• Lemon wedges for squeezing over the hot rissois
• A light garlic aioli for dipping
• Simple cocktails like vinho verde or cold beer

Pin It

These little pockets of creamy shrimp goodness have a way of bringing people together. Make them for someone you love.

Recipe FAQs

→ Can I freeze Portuguese rissois?

Yes, assemble the rissois completely and freeze them uncooked on a baking sheet. Once frozen solid, transfer to a freezer bag. Fry directly from frozen, adding an extra minute to cooking time.

→ What's the best oil temperature for frying?

Maintain oil at 350°F (180°C) for optimal results. Too cool and they'll absorb excess oil; too hot and they'll burn outside while remaining raw inside. Use a kitchen thermometer for accuracy.

→ Can I bake instead of fry?

While traditional rissois are fried, you can bake them at 400°F (200°C) for 15-20 minutes until golden. Brush with beaten egg before baking for better color, though texture will differ from the classic fried version.

→ How do I prevent the filling from leaking?

Ensure the filling is completely cold before assembling. Don't overfill—use only one teaspoon per circle. Seal edges thoroughly with your fingers or a fork, and chill assembled rissois for 15 minutes before breading and frying.

→ What can I serve with rissois?

Serve warm with lemon wedges for squeezing over the top. A light garlic mayo, spicy piri-piri sauce, or simple tomato dipping sauce complement beautifully. They're excellent alongside Portuguese soups or salads.

→ Can I substitute the shrimp?

Absolutely. Crab, white fish like cod or haddock, or even shredded chicken work well. Adjust cooking times accordingly—fish needs less cooking than shrimp. The béchamel base remains the same.