Shrimp Empanadas

Name: Shrimp Empanadas
Yield: 8
Ingredients: 4 oz. lard, melted, slightly cooled; 1 Tbsp. kosher salt; 1 Tbsp. red wine vinegar; 6 cups all-purpose flour, plus more for surface; 1 lb. small shrimp, preferably head-on, peeled, deveined, shells and heads reserved; 4 Tbsp. extra-virgin olive oil, divided; 1/3 cup dry white wine; 1 medium onion, very finely chopped; 4 garlic cloves, thinly sliced; 6 Tbsp. chilled unsalted butter, cut into pieces; 2 Tbsp. finely chopped cilantro; 1 tsp. finely grated lemon zest; 1/2 tsp. crushed red pepper flakes; Kosher salt; Vegetable oil (for frying; about 8 cups); Special Equipment: A 4 1/2"-diameter cookie cutter; a deep-fry thermometer

Shrimp Empanadas was pinched from <a href="https://www.bonappetit.com/recipe/shrimp-empanadas" target="_blank" rel="noopener">www.bonappetit.com.</a>

"Gather a crew to help stuff and pinch these flavor-packed shrimp empanadas, then fry up enough for a crowd. It’s a labor of love that’s more than worth it...."

INGREDIENTS

•

4 oz. lard, melted, slightly cooled

•

1 Tbsp. kosher salt

•

1 Tbsp. red wine vinegar

•

6 cups all-purpose flour, plus more for surface

•

1 lb. small shrimp, preferably head-on, peeled, deveined, shells and heads reserved

•

4 Tbsp. extra-virgin olive oil, divided

•

1/3 cup dry white wine

•

1 medium onion, very finely chopped

•

4 garlic cloves, thinly sliced

•

6 Tbsp. chilled unsalted butter, cut into pieces

•

2 Tbsp. finely chopped cilantro

•

1 tsp. finely grated lemon zest

•

1/2 tsp. crushed red pepper flakes

•

Kosher salt

•

Vegetable oil (for frying; about 8 cups)

•

Special Equipment: A 4 1/2"-diameter cookie cutter; a deep-fry thermometer

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