📝 About This Recipe
A quintessential staple of Portuguese snack bars and family gatherings, Rissóis de Camarão are delicate, half-moon pastries that boast a crunchy breaded exterior and a velvety, creamy shrimp center. These savory treats are a labor of love, combining a unique cooked dough with a rich, nutmeg-scented béchamel and succulent pieces of shrimp. Whether served at a picnic or as an elegant appetizer, they offer a perfect balance of textures and the warm, coastal flavors of Portugal.
🥗 Ingredients
For the Dough
- 2.5 cups All-purpose flour (sifted)
- 2 cups Water
- 2 tablespoons Butter (unsalted)
- 1 strip Lemon peel (avoid the white pith)
- 1/2 teaspoon Salt
For the Creamy Shrimp Filling
- 1 lb Shrimp (peeled, deveined, and cut into small pieces)
- 2 tablespoons Butter
- 1 Onion (very finely minced)
- 2 cloves Garlic (minced)
- 3 tablespoons All-purpose flour (for the roux)
- 1.5 cups Whole milk (warmed)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Lemon juice
- 1/4 teaspoon Ground nutmeg
- 1-2 dashes Piri-piri sauce (optional for a hint of heat)
For Coating and Frying
- 2-3 Eggs (well beaten)
- 2 cups Breadcrumbs (fine, unseasoned)
- 3 cups Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a medium saucepan, combine the water, 2 tablespoons of butter, lemon peel, and salt. Bring to a rolling boil over medium-high heat.
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2
Once boiling, remove the lemon peel. Reduce heat to low and add the 2.5 cups of flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
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3
Transfer the dough to a clean, floured surface. Let it cool slightly, then knead it for 2-3 minutes until it is very smooth and elastic. Cover with a damp cloth to prevent drying while you make the filling.
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4
For the filling, melt 2 tablespoons of butter in a skillet. Sauté the minced onion and garlic until translucent and soft, about 5 minutes.
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5
Add the chopped shrimp to the skillet and cook for 2 minutes until they just turn pink. Sprinkle the 3 tablespoons of flour over the mixture and stir well to coat.
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6
Gradually whisk in the warm milk, stirring constantly to avoid lumps. Continue cooking over medium heat until the sauce thickens into a heavy, creamy béchamel.
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7
Stir in the parsley, lemon juice, nutmeg, and piri-piri. Season with salt and pepper to taste. Remove from heat and let the filling cool completely (this is crucial for assembly).
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8
Roll out a portion of the dough on a floured surface until it is about 1/8 inch (3mm) thick. Place small mounds of the cooled filling (about 1 tablespoon each) onto the dough, spaced 2 inches apart.
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9
Fold the dough over the filling. Use a round cutter or the rim of a glass to cut out half-moon shapes, pressing firmly to seal the edges.
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10
Dip each turnover into the beaten eggs, ensuring full coverage, then dredge thoroughly in the fine breadcrumbs.
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11
Heat the vegetable oil in a deep pan to 350°F (175°C). Fry the rissóis in batches for 2-3 minutes per side until they are deep golden brown and crispy.
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12
Drain on paper towels and serve warm or at room temperature.
💡 Chef's Tips
Always let the shrimp filling cool completely, or even chill it in the fridge, before filling the dough; a warm filling will soften the dough and cause it to tear. Use a very fine breadcrumb to achieve the traditional smooth, golden-sanded look characteristic of Portuguese rissóis. When sealing the turnovers, try to press out as much air as possible to prevent them from bursting or puffing up too much during frying. If the dough feels too sticky while kneading, add a tiny bit more flour, but be careful not to over-flour or the dough will become tough. You can freeze these uncooked! Just bread them, freeze on a tray, and then store in a bag. Fry them directly from frozen, adding an extra minute to the cook time.
🍽️ Serving Suggestions
Serve as a classic 'petisco' alongside a chilled glass of dry Vinho Verde or a crisp Portuguese lager. Pair with a side of 'Arroz de Tomate' (Portuguese tomato rice) and a fresh green salad for a complete lunch. Provide extra lemon wedges on the side to squeeze over the rissóis just before eating to brighten the creamy filling. Arrange on a platter with other Portuguese favorites like Bolinhos de Bacalhau (codfish cakes) for the ultimate party spread. Offer a small bowl of spicy piri-piri oil on the side for those who enjoy an extra kick of heat.