Portuguese Shrimp Rissois (Printable Version)

Crispy golden turnovers filled with creamy shrimp filling

# What You 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:

01 - Combine milk, water, butter, and salt in a saucepan. Bring to a boil. Reduce heat and add flour all at once, stirring vigorously until dough forms and pulls away from the sides. Remove from heat, cool slightly, then knead until smooth. Cover and set aside.
02 - Cook shrimp in simmering salted water for 2–3 minutes until pink. Drain, chop finely, and set aside.
03 - Melt butter in a skillet over medium heat. Sauté onion until translucent, add garlic and cook 1 minute. Stir in flour and cook 1–2 minutes. Gradually add milk, stirring to form a thick béchamel sauce. Add chopped shrimp, lemon juice, parsley, salt, and pepper. Cook 2–3 minutes, then cool.
04 - Roll dough on floured surface to 1/8 inch thickness. Cut 3-inch circles. Place 1 teaspoon shrimp filling in center of each circle, fold in half, and seal edges by pressing with fingers or a fork.
05 - Dip each turnover first in beaten egg, then coat thoroughly with breadcrumbs.
06 - Heat vegetable oil to 350°F. Fry rissois for 2–3 minutes per side until golden brown. Drain on paper towels.
07 - Serve warm or at room temperature with lemon wedges or light dipping sauce.

# Expert Tips:

01 -
  • That first bite through crispy breadcrumbs into velvety creamy filling is absolute perfection
  • They freeze beautifully so you can have party ready appetizers anytime unexpected guests arrive
  • The shrimp filling tastes like something from a fancy Portuguese tasca but you made them yourself
02 -
  • The filling absolutely must be cold before you start filling the dough or it will become a soggy mess
  • Dont crowd the fryer or the oil temperature will drop and your rissois will be greasy instead of crispy
  • You can freeze assembled uncooked rissois for up to 3 months and fry them straight from frozen
03 -
  • Use a kitchen thermometer to maintain oil temperature or your rissois will absorb too much oil
  • Line your baking sheet with parchment paper before breading to prevent sticking and make cleanup easier

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