Portuguese Shrimp Rissois (Printable Version)

Golden turnovers with creamy shrimp filling in crispy dough

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 2 tablespoons unsalted butter
03 - 1 cup milk
04 - ¼ teaspoon salt
05 - ½ 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 - ¼ cup milk
11 - 2 tablespoons all-purpose flour
12 - 1 tablespoon lemon juice
13 - 2 tablespoons fresh parsley, chopped
14 - Salt and pepper to taste

→ Breading & Frying

15 - 2 large eggs, beaten
16 - 1½ cups breadcrumbs
17 - Vegetable oil, for frying

# How to Make It:

01 - Combine milk, water, butter, and salt in a saucepan. Bring to a boil, reduce heat, and add flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides. Remove from heat, let cool slightly, then knead until smooth. Cover and set aside.
02 - Place shrimp in simmering salted water and cook for 2–3 minutes until pink. Drain well, chop finely, and set aside.
03 - Melt butter in a 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 constantly until a thick béchamel forms. Add chopped shrimp, lemon juice, parsley, salt, and pepper. Cook 2–3 minutes, then cool completely.
04 - Roll dough on a floured surface to 1/8 inch thickness. Cut into 3-inch circles. Place 1 teaspoon of cooled filling in the center of each circle. Fold in half and seal edges firmly by pressing with fingers or a fork.
05 - Dip each filled rissois first into beaten egg, allowing excess to drip off, then coat thoroughly with breadcrumbs.
06 - Heat vegetable oil to 350°F. Fry rissois for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
07 - Serve warm or at room temperature as appetizers or snacks.

# Expert Tips:

01 -
  • The crispy exterior gives way to the most velvety, savory filling you've ever tasted
  • These freeze beautifully, so you can have impressive appetizers ready at a moment's notice
  • They're the kind of handheld food that makes guests feel immediately welcome and cared for
02 -
  • Let your filling cool completely before assembling, or the heat will make the dough soggy and impossible to seal
  • Don't crowd the fryer—too many rissois at once drops the oil temperature and makes them greasy
  • Seal those edges like you mean it, or you'll lose precious filling into the hot oil
03 -
  • Use a kitchen thermometer for your oil temperature—guessing leads to burnt outsides or raw insides
  • Room temperature ingredients come together more smoothly than cold ones from the fridge

Go Back