Rissóis de Camaro, Portuguese Shrimp Turnovers, are a staple Portuguese dish during the holidays. Change up the recipe by filling them with chicken, beef or vegetables if desired.
Rissóis de Camaro | Portuguese Shrimp Turnovers
Rissóis de Camaro, Portuguese Shrimp Turnovers, are a staple Portuguese dish during the holidays. Change up the recipe by filling them with chicken, beef or vegetables if desired. These half-moon shaped croquettes are usually filled with shrimp in this recipe, but can be filled bacalhau or sometimes minced meat (rissóis de carne), before being breaded then deep-fried.The term “rissol” comes from the Latin russeolus which means “reddish”.
- 2 cups milk
- 4 tbsp unsalted butter
- 1 tsp salt
- 2 cups all purpose flour
- 2 tbsp unsalted butter
- 1 cup onion finely chopped
- 1/2 lb shrimp peeled, deveined, well drained and coarsely chopped (about 1½ cups)
- 1 tsp piri piri hot sauce substitute with hot sauce of your choice
- ¼ tsp ground thyme
- ½ tbsp parsley finely chopped
- ¼ tsp freshly ground nutmeg
- 1 cup milk
- ½ tsp salt
- ½ tsp black pepper
Roux for thickening filling
- 2 tbsp flour
- 2 tbsp butter
- 3 eggs beaten with ¼ cup water for egg wash
- 1½ cups breadcrumbs
- 32 oz vegetable oil for frying
- Make a roux by combining equal parts butter and flour in a frying pan over medium heat. Cook for 5 minutes, allowing it to start to turn golden brown. Transfer to a small bowl and set aside.
- Season shrimp with salt and pepper.
- In a frying pan, melt butter over medium heat. Add in onions and saute until softened and starting to turn golden, about 10 minutes. At this point add in the shrimp, piri piri sauce to taste, ground thyme, parsley, nutmeg. Stir to coat the shrimp in spices. Next, add in about ¾ of the milk. Let the mixture come to a simmer. Once it reaches a simmer, add in ¾ of the roux. Cook for 3 minutes. The mixture should be thick and not runny. If it needs to be thickened further add the remaining roux. If it is too thick, add the remaining milk. Cook for another 3 minutes. Set aside and let cool.
- In a large sauce pan or small stock pot, add in the milk, butter and salt. Once the mixture reaches a simmer, add in the flour stirring vigorously with a rubber spatula until the mixture begins to come away from the sides and form a ball. Remove from the pot and place on a cutting board.
- While the dough is still warm, divide it in half. Work each half into a sphere. Roll each sphere into a log. With a rolling pin flatten one in of the log in about a 4" square at ⅛" thick. Place about ¾ of a tablespoon of the filling in the center of the square. Fold half the dough over the filling. Then using the blunt side of at 2½" cookie cutter, or the rim of a highball glass, cut out the rissois. See video for detailed example. Continue this process until all your dough and filling are used up.
- In a bowl beat eggs with a ¼ cup of water. In a separate bowl place the breadcrumbs. Dip the rissois into the egg mixture then transfer to the breadcrumbs and ensure that they are evenly coated. Place on a parchment lined baking sheet.
- Heat oil on stove between 350°F-375°F. If you do not have a thermometer, dip a corner of a rissois into the oil, it should immediately begin sizzling if the oil is hot enough. Cook the rissois in batches, ensure the temperature of the oil does not drop to low. Cook the rissois for 3-5 minutes or until the external color is golden. Remove them from the oil and set on a paper towel lined plate to soak up excess oil.
To freeze the rissois:
- After breading them lay them out on a baking sheet. Ensure that they are not touching one another. Allow them to freeze on baking sheet until frozen through.
- After they have completely frozen you can place them into a large ziplock bag or tupperware.
- To cook, allow to defrost for 2 hours on a baking sheet then fry.
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