SHRIMP EMPANADAS

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Shrimp Empanadas image

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

Dough:
4 oz. lard, melted, slightly cooled
1 Tbsp. kosher salt
1 Tbsp. red wine vinegar
6 cups all-purpose flour, plus more for surface
Filling:
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

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.

Razu bdn
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I'm not a huge fan of shrimp, but I loved these empanadas. The filling was flavorful and the crust was crispy.


Kinzha Rani
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These empanadas were a bit time-consuming to make, but they were worth it. They were so delicious!


Anil Jaiswal
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I had a hard time finding empanada dough at my local grocery store. I ended up using a pie crust instead.


Magar Rajendra
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The empanadas were a bit too greasy for my liking. I think I'll try baking them instead of frying them next time.


Mpho Mbele
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These empanadas were a bit bland for my taste. I think I'll add some more spices next time.


Prajwal Budhathoki
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I love these empanadas! They're so easy to make and they always turn out perfect. The filling is flavorful and the crust is flaky. I highly recommend this recipe.


Amir 302mughal
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These empanadas were delicious! I used a homemade empanada dough and the filling was flavorful and juicy. I will definitely be making these again.


FF RATUL
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I've made these empanadas several times and they're always a crowd-pleaser. The shrimp filling is flavorful and the crust is crispy. I highly recommend this recipe.


Black Fox
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These empanadas were easy to make and turned out great! I used a store-bought empanada dough and the filling came together quickly. They were a hit with my family.


jhanzaib op 07
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I made these empanadas for dinner last night and they were delicious! The filling was flavorful and the crust was flaky. I will definitely be making these again.


Sapana Goma
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These shrimp empanadas were a hit at my party! The flavors were amazing and the crust was perfectly crispy. I'll definitely be making these again.