SHRIMP EMPANADAS
Flaky empanadas enfold spiced shrimp in this eastern Brazilian recipe.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 5 dozen
Number Of Ingredients 15
Steps:
- Stir together 1 tablespoon flour and 1/4 cup water in a small bowl until flour is dissolved; set aside.
- Heat oil in a large skillet over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is soft but not brown, about 2 minutes. Add shrimp and tomato paste; season with salt and black pepper. Cook, stirring occasionally, until shrimp are cooked through and opaque, about 3 minutes. Stir in cayenne and parsley. Stir in flour mixture; simmer 2 minutes. Turn off heat; stir in olives. Season again with salt and pepper. Set aside.
- Preheat oven to 375 degrees. Place remaining 4 cups flour in a large bowl; make a well in the center. Place butter, mayonnaise, eggs, milk, and 2 teaspoons salt in well. Squeeze wet ingredients between fingers of one hand to combine. Gradually work in flour, squeezing to form a soft dough.
- Pinch off 60 cherry-size balls of dough; reserve leftover dough. Set aside 15 dough balls. Transfer remaining 45 dough balls to baking sheets. Wrap in plastic; refrigerate. Divide reserved dough into 4 pieces; set aside 1 piece. Wrap remaining 3 pieces in plastic; refrigerate.
- Transfer reserved dough balls to fifteen round tartlet molds (each 1 1/2 inch diameter by 1/2 inch high). Press down dough; it should reach just over tops. Mound 1 teaspoon filling in each mold.
- Roll out a dough piece to 1/8 inch thick. With a 2-inch round cookie cutter, cut out 15 tops. Place over filling, pressing edges of dough to seal; trim excess. Transfer to a baking sheet. Brush tops with egg glaze. Repeat process with remaining dough balls, filling, and divided dough pieces.
- Bake empanadas until cooked through and golden brown, 25 to 30 minutes. Let cool slightly on a wire rack; unmold. Serve warm or at room temperature.
BAKED SHRIMP EMPANADAS
Found on the internet. For the mango coconut pepper sauce, I mixed 1 heaping t. coconut cream, Chalouta chipotle hot sauce and mango nectar. I used the empanada dough below (instead of discs) mix in food processor, then chill and divide into 14 balls, roll for making empanadas.
Provided by adopt a greyhound
Categories < 60 Mins
Time 40m
Yield 14 empanadas, 14 serving(s)
Number Of Ingredients 22
Steps:
- Peel and devein shrimp and place them into a colander to drain.
- Note: I used frozen shrimp that is already peeled and deveined. All I had to do was remove the tail. Set up a cooking tray or baking sheet and with paper towels. Transfer the shrimp onto tray with paper towels. Cover with another row of paper towels and press down. Place shrimp in refrigerator.
- In the meantime, remove the empanada pastry discs from freezer and cut packages open. Allow to defrost for 10-15 minutes before you start separating them. Each disc is separated by a piece of plastic. All you have to do is pry them gently apart and the warmth from your hands is enough to make them pliable to work with.
- Chop and combine the remaining ingredients in a large bowl and set aside. Pull shrimp out of refrigerator and discard paper towels. Chop shrimp into small pieces and add to the bowl with the onion and herbs. Mix well and set aside.
- Line three baking sheets with parchment paper and lightly spray parchment with cooking spray.
- Separate the discs and place a heaping tablespoon of the shrimp mixture into the center of a disc. Wet you fingers with water and dampen the inside edge of the pastry disc. Fold the disc in half so the ends meet and crimp the edges with a fork. Place the empanadas on the baking sheets. They can be right next to each other. You should be able to fit 12-14 on each baking sheet. You can use the space in the center of the baking sheet to fit in a couple more.
- Brush the egg wash on each empanada.
- Bake at 400° for about 20 minutes or until golden brown.
- Directions for sauce.
- Add ingredients to small bowl and mix well. Refrigerate until ready to use.
Nutrition Facts : Calories 229.9, Fat 14.1, SaturatedFat 4.9, Cholesterol 56.6, Sodium 743.6, Carbohydrate 19.1, Fiber 1, Sugar 1.6, Protein 6.7
SHRIMP AND CORN EMPANADAS
Steps:
- For the empanada dough: In a food processor, pulse flour, lard and salt until the mixture resembles sand. In a separate bowl, beat together egg, water and vinegar with a fork. Add to flour mixture, pulsing until just incorporated. Turn out onto plastic wrap and chill at least 1 hour or up to 24 hours.
- For the filling: Preheat the oven to 425 degrees F. Place the corn on a baking sheet and roast in the oven about 12 to 15 minutes. Remove, cool and cut off the kernels with a knife.
- In a medium skillet over medium heat, add 2 tablespoons of the oil followed by the bell pepper, garlic and shallot. Cook, stirring frequently, about 3 to 4 minutes, then add 1/2 cup wine, tomato paste, salt and pepper. Bring back to a simmer and continue cooking until liquid has reduced by half. Place into a blender and puree. Set aside.
- In another medium skillet over medium-high heat, add remaining 2 tablespoons olive oil. When just smoking, 1 to 2 minutes, add shrimp. Season with salt and pepper. Add remaining 1/2 cup wine and bring to a simmer. Continue to cook until shrimp are opaque and liquid has reduced slightly, 3 to 4 minutes. Remove from heat, cool, and roughly chop the shrimp.
- In a bowl, mix together the pureed bell pepper mixture, the corn and shrimp. Chill about 30 minutes.
- Preheat oven to 350 degrees F.
- To assemble: In a small bowl, beat egg with 1 tablespoon water and a pinch of salt. On a lightly floured surface, roll out dough to 1/16-inch thick. Using a 4-inch round cookie cutter, cut out 8 rounds of dough. Brush edges with egg wash. Place 1 heaping tablespoon of filling in middle of each round, and fold the dough over to enclose the filling. Crimp edges with a fork and place on a baking sheet. Brush tops with more beaten egg. Bake until golden brown,10 to 12 minutes.
SHRIMP EMPANADAS (EMPANADILLAS DE CAMARON)
Provided by David Kamen
Categories Beer Onion Appetizer Fry Lunch Shrimp Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- To prepare the dough:
- 1. In the bowl of a stand mixer fitted with a hook attachment, combine the flour, salt, sugar, and butter. Mix on medium speed to combine the ingredients, then add the beer.
- 2. Continue mixing to form a smooth, elastic dough, 4 to 5 minutes. Turn the dough out into a mixing bowl, and rest covered in the refrigerator for at least 15 minutes before using.
- To prepare the filling:
- 1. In a medium skillet over low heat, melt the butter. Add the onion and garlic, and cook, stirring occasionally, until tender, about 15 minutes.
- 2. Add the tomato, paprika, pinch of cloves, cumin, parsley, and shrimp, and cook until the shrimp are cooked through, 5 to 6 minutes. Season with salt and pepper to taste, and cool.
- To form the empanadas:
- 1. Roll the dough out onto a floured surface to a thickness of about 1/4 inch. Cut out into 4-inch rounds. Brush the rounds with egg wash and fill each with about 1 1/2 tablespoons of shrimp filling. Fold over into a half moon and press the edges to seal (for a decorative touch, crimp the sealed edges with a fork). Repeat as needed to use up all of the dough and filling.
- 2. In a medium pot over medium-heat heat, add enough oil to come about 2 inches up the side of the pot. Heat the oil to 350°F. Set a cooling rack over a sheet pan and reserve nearby.
- 3. Working in batches, gently fry the empanadas until golden brown, 4 to 5 minutes. Reserve cooked empanadas on the cooling screen while the remaining finish frying. Serve warm.
BAKED EMPANADAS
Make and share this Baked Empanadas recipe from Food.com.
Provided by Charlotte J
Categories Pork
Time 45m
Yield 32 appetizers
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees.
- Cook sausage, onion, green pepper and garlic in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is browned and onion is crisply tender (5 to 6 minutes).
- Drain well.
- Stir in tomato and oregano.
- Set aside.
- Roll 1 sheet puff pastry to 12-inch square.
- Cut into 16 (3-inch) squares.
- Place 1 rounded tablespoon filling in center of each square.
- Fold opposite corners of squares together to form triangles.
- Pinch edges of pastry together; crimp with fork to seal.
- Place triangles onto lightly greased baking sheets.
- Repeat with remaining pastry sheet and filling.
- Bake for 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 135.2, Fat 9.9, SaturatedFat 3, Cholesterol 9.4, Sodium 169.7, Carbohydrate 7.7, Fiber 0.4, Sugar 0.4, Protein 3.8
SHRIMP EMPANADAS
If you can find head-on shrimp, please, please buy them and add the heads to the stock. They'll provide an incomparable richness and depth.
Provided by Ignacio Mattos
Categories Bon Appétit
Yield 8-12 servings
Number Of Ingredients 19
Steps:
- Dough:
- Mix warm lard, salt, vinegar, and 2 cups lukewarm water in a large bowl to combine. Gradually add 6 cups flour, mixing with a sturdy wooden spoon or your hands until a shaggy dough forms.
- Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Wrap in plastic and chill at least 2 hours.
- Filling and assembly:
- Cut shrimp in half lengthwise, then finely chop (it's okay if some pieces get pasty). Set aside.
- Heat 2 Tbsp. olive oil in a large saucepan over medium-high. Add reserved shrimp shells and heads (if using) and cook, smashing down on shells and heads occasionally with a wooden spoon, until pink and bottom of pot begins to brown, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add 2/3 cup water; bring to a boil. Reduce heat to low and simmer until reduced by one-third, 6-8 minutes. Let cool. Strain stock through a fine-mesh sieve into a heatproof measuring glass, pressing on solids; discard solids.
- Wipe out pan, add remaining 2 Tbsp. olive oil, and set over medium heat. Cook onion, stirring often, until softened but without taking on any color, about 5 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add shrimp stock and reserved shrimp and cook, stirring occasionally, until most of the shrimp have turned pink, about 2 minutes. Remove from heat. (Shrimp will continue cooking in the residual heat.) Mix in butter, cilantro, lemon zest, and red pepper flakes; season with salt. Let cool 20 minutes, then transfer to a medium bowl. Chill at least 1 hour before using.
- Divide dough into 6 equal pieces. Cover all but 1 piece with plastic wrap and chill. Roll out remaining piece of dough to a 14" round about 1/16" thick.
- Using cutter, punch out 6 rounds from dough. Place 1 Tbsp. filling in the center of each and brush water halfway around edge of each round. Fold dry side of dough up and over filling to create a semicircle. Pinch edges to seal; crimp. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining dough and filling. Chill 20 minutes.
- Meanwhile, pour vegetable oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°F. Working in batches and adjusting heat to maintain temperature, fry empanadas, turning often, until deep golden brown, 5-7 minutes per batch. Transfer to a wire rack set over paper towels; let cool 2 minutes before serving.
- Do ahead:
- Dough can be made 2 days ahead. Keep chilled. Filling can be made 1 day ahead. Keep chilled.
OVEN EMPANADAS WITH SHRIMP AND CHEESE (CHILEAN RECIPE) RECIPE - (4.7/5)
Provided by Canela
Number Of Ingredients 12
Steps:
- Make the filling Make a medium white sauce, as following: Microwaves White sauce 1 cup of whole milk 1 spoonful of butter 1 spoonful and half of flour salt and pepper In a pitcher pyrex place the butter by 30 seg. in high (100%), add the flour and mix well as a cream, Incorporated the milk stirring well, add the salt and pepper(remember we will add cheese) Cook by 3 minutes in 50% until be thicken. Add the grated cheese, the mozarella and the shrimps stir well and heat at microwaves by 1 minute at 100%. Stir and place by 1 minute more at microwaves to 100%.until the cheese is dissolved. Let chill by a while. . For the empanadas you can make use a shape like the picture or a cut roll to make them. The dough Method Join the flour , salt and baking powder,and add the butter or margarine, making crumbles. Add the hot milk slowly and made the dough, wrap in a kitchen towel and set aside by 30 minutes. Make a roll with dough and cut in 12 pieces . With a roll pin extend the dough and with a plate or a shape, make the empanadas. Filling with the seafood and cheese mix.(about one tablespoon by empanada) And double the borders. Brush the borders with white egg to seal the edges . Reserve the empanadas in a oven tray. Brush the empanadas with a mix of yolk and water. Preheat the oven about 180° C and bake the empanadas about 25 a 30 minutes or when are little brown and golden. Serve wam.
More about "baked shrimp empanadas recipes"
SHRIMP EMPANADAS RECIPE - BON APPéTIT
From bonappetit.com
4.3/5 (7)Estimated Reading Time 3 minsServings 8-12
- Mix warm lard, salt, vinegar, and 2 cups lukewarm water in a large bowl to combine. Gradually add 6 cups flour, mixing with a sturdy wooden spoon or your hands until a shaggy dough forms.
- Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Wrap in plastic and chill at least 2 hours.
SHRIMP EMPANADAS (EMPANADAS DE CAMARONES) RECIPE
From thespruceeats.com
4.2/5 (56)Total Time 45 minsCategory Appetizer, Dinner, Lunch, Side DishCalories 4443 per serving
10 BEST SHRIMP EMPANADAS RECIPES - YUMMLY
From yummly.com
SHRIMP EMPANADAS RECIPE | GOURMET FOOD WORLD
From gourmetfoodworld.com
SHRIMP AND CRAB EMPANADAS RECIPE - TABLESPOON.COM
From tablespoon.com
BAKED SHRIMP EMPANADAS | CAMARONEROS.INFO
From camaroneros.info
FRIED SHRIMP EMPANADAS RECIPE | GOURMET FOOD STORE
From gourmetfoodstore.com
BAKED SHRIMP EMPANADAS WITH PARMESAN - RAGú
From ragu.com
VEGETARIAN EMPANADAS • FOOD FOLKS AND FUN
From foodfolksandfun.net
BEST COOKING BUTTER RECIPES: BAKED SHRIMP EMPANADAS
From worldbestbutterrecipe.blogspot.com
SHRIMP EMPANADAS | EMPANADA RECIPE | MEXICAN RECIPES
From cookingnook.com
SHRIMP AND CHORIZO EMPANADAS TO TASTE – RECIPES – WEBMEDIUMS
From webmediums.com
DELICIOUS BAKED SHRIMP PARMESAN EMPANADAS RECIPE & RAGÚ ...
From iheartpublix.com
SIMPLE SHRIMP EMPANADAS [EMPANADAS DE CAMARONES] 戀 - COOK …
From cookgem.com
MEXICAN SHRIMP EMPANADAS + 2 WAYS TO SERVE - YOUTUBE
From youtube.com
AUTHENTIC SHRIMP EMPANADA RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
10 BEST BAKED SEAFOOD EMPANADA RECIPES | YUMMLY
From yummly.com
OUR BEST EMPANADA RECIPES | ALLRECIPES
From allrecipes.com
SHRIMP EMPANADAS - EMPANADAS DE CAMARONES - SIMPLE, EASY ...
From icuban.com
MEXICAN-STYLE SHRIMP EMPANADAS RECIPE - THEFOODXP
From thefoodxp.com
CORN MASA SHRIMP EMPANADAS - LA PIñA EN LA COCINA
From pinaenlacocina.com
SHRIMP EMPANADAS RECIPE - SHRIMP EMPANADAS WITH PLANTAIN
From honest-food.net
HOW TO MAKE A SHRIMP EMPANADA FILLING - THURSDAY COOKING
From thursdaycooking.com
PUERTO RICAN SHRIMP EMPANADAS RECIPES - FOOD NEWS
From foodnewsnews.com
SHRIMP EMPANADAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHRIMP EMPANADAS RECIPE — MY SWEET RECIPES
From mysweet.recipes
CHILEAN SHRIMP & CHEESE EMPANADAS - PILAR'S CHILEAN FOOD ...
From chileanfoodandgarden.com
SHRIMP EMPANADAS (EMPANADILLAS DE CAMARON) - SPANISH RECIPES
From fooddiez.com
9 EMPANADAS RECIPE IDEAS | TASTE OF HOME
From tasteofhome.com
SHRIMP EMPANADAS RECIPE | CAMARONEROS.INFO
From camaroneros.info
SHRIMP EMPANADAS WITH CHORIZO RECIPE - CHISEL & FORK
From chiselandfork.com
SHRIMP EMPANADAS RECIPE — PHILLY SEAFOOD
From phillyseafood.com
SHRIMP EMPANADAS - RISSóIS DE CAMARãO - SUNDAY SUPPER …
From sundaysuppermovement.com
SHRIMP RED PEPPER CREAM CHEESE EMPANADAS - STAY SNATCHED
From staysnatched.com
BAKED SHRIMP EMPANADAS RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP EMPANADAS | RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
SHRIMP EMPANADAS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKED SHRIMP EMPANADAS THE WHOLE FAMILY WILL LOVE ...
From mamaslatinas.com
SHRIMP AND CHEESE EMPANADITAS RECIPE - QUERICAVIDA.COM
From quericavida.com
SHRIMP EMPANADAS RECIPES – THE CHICKEN RECIPES
From thechickenrecipe.my.id
You'll also love