Portuguese Shrimp Rissois (Printable)
Classic crispy Portuguese turnovers with creamy shrimp filling, golden fried to perfection.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 2 tablespoons unsalted butter
03 - 1 cup whole milk
04 - 1/4 teaspoon fine 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 fine breadcrumbs
17 - Vegetable oil for deep frying
# How-to Steps:
01 - Combine milk, water, butter, and salt in a saucepan. Bring to a boil, then reduce heat. Add flour all at once, stirring vigorously until dough forms and pulls away from pan sides. Remove from heat, cool slightly, then knead until smooth. Cover and set aside.
02 - Bring salted water to simmer. Cook shrimp for 2-3 minutes until pink. Drain well, chop finely, and set aside.
03 - Melt butter in skillet over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic and cook 1 minute. Stir in flour and cook 1-2 minutes. Gradually whisk in milk, stirring until thick béchamel forms. 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 tines.
05 - Dip each rissoi in beaten egg, allowing excess to drip off. Coat evenly with breadcrumbs, pressing gently to adhere.
06 - Heat vegetable oil to 350°F. Fry rissois in batches for 2-3 minutes per side until golden brown. Drain on paper towels. Serve warm or at room temperature.
# Expert Pointers:
01 -
- The creamy shrimp filling inside that shattering crust creates the most incredible texture contrast
- These freeze beautifully so you can have homemade appetizers ready for unexpected guests
- One bite transports you straight to a Portuguese tasca without leaving your kitchen
02 -
- The filling must be completely cold before assembling or the dough will become soggy and impossible to seal
- Do not overcrowd the fryer or the oil temperature drops and you end up with greasy, soft rissois
03 -
- Roll the dough as thin as possible without tearing for the perfect crispy-to-creamy ratio
- Keep a small bowl of water nearby to moisten edges if they won't seal properly