Rissóis de camarão (Portuguese shrimp rissoles)

Rissóis de Camarão are a beloved Portuguese snack, featuring creamy shrimp filling wrapped in a delicate pastry crust and fried to golden perfection.

These crescent-shaped turnovers are a staple at gatherings and parties, offering a delightful blend of rich flavors and crispy textures. Making them from scratch takes some effort but is well worth it for their authentic taste.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1 cup water
• 2 tablespoons unsalted butter
• ½ teaspoon kosher salt

For the Filling:

• 1 tablespoon unsalted butter
• 1 small onion, finely diced
• 2 tablespoons all-purpose flour
• 1 cup whole milk, warmed
• 1 cup cooked shrimp, finely chopped
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• Pinch of nutmeg (optional)

For Coating and Frying:

• 2 large eggs, beaten
• 1 cup breadcrumbs
• Vegetable oil, for frying

Instructions:

Prepare the Dough:

1. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
2. Reduce heat to low and add the flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3. Transfer the dough to a floured surface, knead gently until smooth, and set aside to cool.

Make the Filling:

1. Melt butter in a skillet over medium heat. Add the onion and sauté until soft and translucent, about 3 minutes.
2. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
3. Gradually add the warm milk, whisking continuously to avoid lumps. Simmer until thickened.
4. Stir in the chopped shrimp and parsley. Season with salt, pepper, and a pinch of nutmeg if desired. Remove from heat and let cool.

Assemble the Rissóis:

1. Roll the dough out on a floured surface to about ⅛-inch thickness. Use a round cutter (3-4 inches in diameter) to cut circles.
2. Place a small spoonful of the shrimp filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal.
3. Crimp the edges with a fork for extra security and a decorative touch.

Coat and Fry:

1. Dip each rissol in beaten egg, allowing excess to drip off, then coat with breadcrumbs.
2. Heat oil in a deep skillet or fryer to 350°F. Fry the rissóis in batches until golden brown, about 2-3 minutes per side.
3. Remove and drain on paper towels. Serve warm.