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rissóis de camarão (shrimp turnovers)

(1 rating)
Recipe by
Suzy Chaves
Cumberland, RI

These delicious Rissois de Camarao, (Shrimp Turnovers)are a Portuguese traditional favorite for the holidays.

(1 rating)

Ingredients For rissóis de camarão (shrimp turnovers)

  • 6 Tbsp
  • 3/4 stick
    butter or margarine
  • 2 c
  • 1/2 tsp
  • 1/4 tsp
  • 1/2
    cube chicken bouillon
  • 2
    egg yolks
  • 1/4 c
    finely minced onion
  • 2 tsp
    finely minced parsley
  • 1/2
    chicken bouillon cube
  • 3 Tbsp
    olive oil
  • 1 1/2 lb
    peeled finely chopped raw shrimp
  • 1
    egg yolk
  • 1/4 tsp
  • 1/4 tsp
    salt if desired
  • 1 tsp
    lemon juice
  • 6 c
  • 6 c
  • 1 Tbsp
  • 1 stick
  • 1
    piece of lemon peel

How To Make rissóis de camarão (shrimp turnovers)

  • 1
    White sauce - In heavy sauce pan melt butter, add flour and stir until it dissolves into the butter. Add milk, salt pepper & cube. Cook and stir on med heat until it thickens. Add 1 tbsp of white sauce to beaten yolks to temper them, then add the eggs into sauce. Taste & add more salt or pepper if needed. Set aside to cool. (The filling should be very thick not runny)
  • 2
    Shrimp filling - Cook the onions w/ olive oil on med heat. Add cube & shrimp. Cook for about 3 minutes until shrimp is pink. Add lemon juice. Add parsley. Let cool. Fold shrimp into the white sauce. Season w/ salt & pepper to taste. Let the mixture completely cool in refrigerator for at least 2 hours or overnight.
  • 3
    Dough - In heavy non stick pan, place water, lemon peel, salt & butter on med heat until butter melts and the water starts to boil. Add the flour & continually stir with a sturdy spoon until a ball of dough forms. ( This takes muscle power) You’ll notice the bottom of the pan starts to form a crust. Keep stirring until all of flour is absorbed into the ball of dough. (The batter should feel and look like bread dough). Wrap dough in plastic or cover in bowl. Let it cool in refrigerator for a couple of hours. The colder the dough the better it will roll.
  • 4
    Once both the dough and filling have completely cooled, roll out 1/4 of dough to 1/8 inch thick on floured surface. Batter may be soft. Flour rolling pin. Cut the dough into round 4-5 inch circles. Spoon 1 tablespoon of the filing into dough rounds. Fold the dough over forming a moon shape. Carefully pinch edges together and don’t let filling escape out of the sides. Place them apart from each other on a large parchment covered cookie sheet.
  • 5
    Beat 3 eggs with a couple tablespoons of water in large bowl. Spread a large amount of plain bread crumbs on a cookie sheet. Use one hand dry, one hand wet method by dipping each shrimp cake into egg wash and then into the bread crumbs. Shake off excess crumbs. Place them onto parchment lined cookie sheets in fridge for an hour to cool. If I’m busy I fry them the next day. You can also freeze them in plastic bags for a couple of weeks. Defrost them overnight in fridge before cooking for better results.
  • 6
    Fry 6 at a time in deep fryer at med heat until they turn very golden brown. You’ll need to keep turning them over to cook evenly. Cut one open to make sure they’re cooked. If they are too dark, lower oil temp.

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