Rissóis de Camarão, Shrimp Turnovers

Rissóis de Camarão/Shrimp Turnovers

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Hi everyone. These delicious Rissóis de Camarão, Shrimp Turnovers; are a traditional favorite for the holidays and for celebrations! My family goes crazy for these little treats and although I make dozens and dozens, it seems that there’s never enough for the next day!

I use a milk based white sauce in my recipe. Some cooks boil the shrimp shells and use the shrimp broth thickened with flour.

This recipe will make about 6 – 8 dozen – depending on the size you make.

Here is my recipe which I’ve changed from the traditional recipe given to me by my Godmother.

Find the recipe in my first cookbook below:

Click here: Taste Portugal | 101 easy Portuguese recipes


 Here’s the recipe from my cookbook. It will only be posted for the next few weeks. Enjoy!  dsc06156

Shrimp Turnover Instructions:
Step 1:

White sauce

White sauce preparation:

6 tbsp flour

3/4 stick butter or margarine

2 cups milk

1/2 tsp salt

1/4 tsp pepper

1/2 Knor chicken bouillon cube

1 egg yolk (optional) for a thicker filling

In heavy sauce pan on medium heat melt butter. Add the flour and stir until it dissolves into the butter. Add milk, salt pepper & bouillion cube. Stir well and cook while constantly stirring on med heat until it thickens like a pudding.

Remove from heat and let cool slightly. Add 1 tbsp of white sauce to beaten yolk to temper, then add the egg mixture into sauce. *This is optional to create a thicker, yellowish sauce but not necessary if your sauce is thick.

Taste the white sauce & add more salt or pepper if needed. Set aside to cool completely. (The filling should be very thick not runny)

Step 2

Shrimp preparation:

1/4 cup finely minced onion

2 tsp finely minced parsley

1/2 chicken bouillon cube

2 to 3 tbsp olive oil

1 and 1/2 pounds of peeled finely chopped raw shrimp

1/4 tsp paprika

1/4 tsp salt if desired

1 tsp lemon juice

Cook the onions w/ olive oil on med heat until translucent. Add chick bouillon cube & shrimp.

Cook for about 2-3 minutes until shrimp is pink. Add lemon juice, paprika, and parsley and let let cool.

Chop shrimp into small pieces and stir into the white sauce. Season the filling with more salt & pepper to taste if needed.

Let the shrimp filling mixture cool completely, or overnight in refrigerator.

Step 3:

Dough recipe and preparation:

6 cups water

6 cups flour

1 tbsp salt

1 stick margarine

1 piece of lemon peel

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). Let it cool.

Once both the dough and filling have completely cooled or overnight in the refrigerator, you are ready to roll out dough on floured surface.

Forming Turnovers:

This dough is called “massa tenra” because it is a very tender dough which must be handed gently.

Gently roll the dough to 1/8 inch thick with floured rolling pin.

Cut the dough into round 4-5 inch circles using a cookie cutter or a floured glass.

Spoon 1 teaspoon of the filing into center of 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 lined cookie sheet.

Step 4:

Prepare for frying:

Beat 3 eggs with a couple tablespoons of water in large bowl. Spread a large amount (2-3 cups) of fine 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 back onto parchment lined cookie sheets for storing in refrigerator until ready to fry.

Note: You may freeze them but separate with parchment paper. Fry them slightly defrosted.

Step 5:

Frying Turnovers:

Fry 6 rissois at a time in good deep fryer at med – high heat about 375 degrees until they turn very golden brown. I recommend using a stainless steel fryer rather than a plastic one since it retains heat better.

You’ll need to keep turning them over and saturate them with the hot oil to cook evenly.

Cut one open to make sure the filling and the dough is cooked through.

(Note: you may have to adjust the heat if they are too dark, lower oil temp)

Place them on paper towels to drain any grease.

Step 6

Eat and enjoy!


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  1. Wega Armold says:

    Hi i’m from Berlin Germany and find your blogpost awsome. will come back

  2. Tia Maria says:

    Welcome Wega!….and all my German freinds!

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