Portuguese Shrimp Rissois (Printable Version)
Classic Portuguese crispy turnovers with creamy shrimp filling, perfect for appetizers or festive occasions.
# 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 plain breadcrumbs
17 - Vegetable oil for deep frying
# How-To Steps:
01 - Combine milk, water, butter, and salt in a saucepan. Bring to a boil, reduce heat, and add flour all at once. Stir 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 and cook 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, cook 1-2 minutes. Gradually whisk in milk to form 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 of each circle, fold in half, and seal edges firmly with fingers or fork.
05 - Dip each rissois 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 and serve warm or at room temperature.
# Helpful Tips:
01 -
- These crispy golden turnovers have the most incredible creamy shrimp filling that people literally cant stop eating
- Make them ahead, freeze them raw, then fry straight from frozen for instant party appetizers
02 -
- The filling must be completely cold before assembling or the dough will become soggy and impossible to seal
- Do not overfill the rissois or they will burst during frying, a teaspoon is the perfect amount
03 -
- Roll the dough slightly thicker if you are a beginner, thin dough tears easily during filling
- Keep a small bowl of water nearby to seal edges that do not stick together