As a kid, I was (OK still am) obsessed with these bad boys! Every time I would find myself in a Portuguese or Brazilian bakery, I would beg my Mom to buy some. At family get-togethers, I would be the first to grab some. You get the picture!
When I stumbled upon this recipe several years back, I was thrilled to have the opportunity to make them myself! And, let me tell you, they did not disappoint. My family would expect me to make these at every Easter, Christmas, or pretty much any family dinner. These plump little half-mooned shaped, pastry covered, shrimp filled delights are so delicious you’ll truly understand mine and my family’s obsession.
Rissóis are a traditional (and might I add very popular) Portuguese snack that can be found in cafes, barbeques, and house parties. The great thing with these guys is they freeze so well too! Just skip the breading and frying part before freezing. Also, if you can’t find fish or shrimp stock, just make your own! Use those left-over shrimp shells and boil them down with some water and white wine. Reduce the liquid until about half and voila, you got yourself shrimp stock!
Enjoy these with a glass of your favorite (Portuguese of course) port wine.
Portuguese Shrimp Croquettes (Rissóis de Camarão)
Ingredients:
For the filling:
2 tablespoons Olive Oil
1 medium Onion, chopped
2 Garlic Cloves, chopped
1/4 cup White Wine
1 lb peeled raw Shrimp, chopped
1 cup Shrimp or Fish Stock (see tip above!)
2 Eggs
1/2 cup Milk
2 tablespoons All-Purpose Flour
2 tablespoons Cornstarch
Pinch Nutmeg
1 tablespoon Lemon Juice
2 tablespoons chopped Parsley
Salt and pepper to taste
For the wrapping:
1 cup Milk
2 cups Water
1/2 cup Unsalted Butter
1-1/2 teaspoons Salt
3 cups All-purpose Flour
3 tablespoons Cornstarch
For Breading:
Bread crumbs
Egg, beaten
How to make the filling:
Step 1:
In a medium skillet over medium heat, add olive oil, onions and garlic. Cook until onions are golden, about 5 minutes.
Step 2:
Add wine and stock and bring to a boil. Add shrimp and boil for 1 minute (or until shrimp bits are opaque).
Step 3:
In a small bowl, whisk together eggs, milk, flour, and cornstarch. Whisk mixture into boiling stock. Return to a boil then remove from heat. Season with nutmeg, lemon juice, parsley, salt, and pepper. Allow mixture to cool.
How to make the wrappers:
Step 1:
Combine milk, water, butter, and salt in a large pot. When milk starts to bubble slightly around the edges of the pot, remove from heat, then dump in flour and cornstarch, stirring until mixture clings together.
Step 2:
Place dough on a floured board. Cover with a tea towel. Let cool. Knead together to form a smooth ball. (Note: If your dough is slightly lumpy, it’s OK! You’ll be smoothing those lumps out soon).
Step 3:
Roll dough 1/8th-inch thick and cut out circles using a large cookie cutter (using a large water glass works just as well!).
Step 4:
Place about 1 teaspoon of filling on each circle and fold into a half-moon shape, pinching to seal. Try not to overfill your little Rissóis or they will leak when frying!
Step 5:
Dip your Rissóis in the beaten egg, then coat with breadcrumbs, shaking off any excess.
Step 6:
Add 4 inches of oil in a heavy pot or large skillet. On medium heat, heat oil until about 350 F (drop a few bits of bread crumbs in the oil – if they sizzle and rise to the top right away you know your oil is done!). Add a few Rissóis to the oil at a time and deep fry until golden in color about 1-1/2 minutes.
Serve cool. Makes about 60 pieces.
