Go Back

Portuguese Shrimp Turnovers (Rissóis de Camarão)

Crispy Portuguese shrimp turnovers filled with creamy shrimp.
Print Recipe Pin Recipe
Prep Time 45 minutes
Course Appetizer
Cuisine Portuguese

Ingredients
  

For the Rissóis Pastry

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

For the Rissóis Filling

  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1 cup milk
  • 1/2 tablespoon finely chopped cilantro or parsley
  • 1 to 2 teaspoons hot pepper sauce to taste
  • 1/2 teaspoon coarse salt or 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 finely chopped

For Frying

  • 3 large eggs beaten with 1/4 cup water
  • Fine plain bread crumbs
  • Olive oil or other mild oil for frying

Instructions
 

Make the Rissóis Pastry

  • Heat the milk, butter, and salt in a saucepan over medium-high heat until small bubbles form around the edges. Do not let it boil.
  • Reduce the heat to medium-low and stir in the flour vigorously with a wooden spoon until a smooth dough forms. Continue stirring until the dough pulls away from the sides of the pan.
  • Transfer the dough to a lightly floured surface and gently knead until smooth and elastic. Divide into two balls, cover, and let cool to nearly room temperature.

Make the Shrimp Filling

  • Melt the butter in a saucepan over medium heat and cook the onion until soft and lightly golden.
  • Lower the heat and add the milk, heating gently without boiling. Remove from heat and stir in the herbs, hot pepper sauce, salt, white pepper, and nutmeg.
  • Mix the cornstarch with water to form a slurry, stir it into the pan, and cook gently until thickened.
  • Add the chopped shrimp and heat just until warmed through. Remove from heat and allow the filling to cool completely.

Assemble and Fry the Rissóis

  • Roll half of the dough on a lightly floured surface to about 1/8-inch thickness. Cut into circles using a round cutter.
  • Place a teaspoon of filling in the center of each circle, fold into a half-moon, and press edges to seal.
  • Dip each turnover in egg wash, then coat evenly in bread crumbs.
  • Heat oil to 350°F (175°C) and fry the rissóis in batches until golden brown. Drain on paper towels and serve warm or at room temperature.

Notes

Rissóis can be assembled and frozen before frying. Thaw completely before breading and frying. Serve with lemon wedges or a mild dipping sauce if desired.