Best Baked Shrimp Empanadas Recipes

SHRIMP EMPANADAS (EMPANADAS DE CAMARONES)

Steps:

• Gather the ingredients.
• In a medium bowl, beat the water, egg, egg white, and vinegar together. Set aside.
• In a separate large bowl, whisk together 3 cups of flour and salt.
• Cut the shortening into the flour mix with a pastry blender or 2 butter knives.
• Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
• Mix the wet and dry ingredients with a fork until the dough becomes stiff.
• Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated, and the dough is smooth.
• Wrap the dough in plastic and refrigerate for at least 1 hour but never more than 24 hours. If you want to keep the dough longer than 24 hours, you can freeze it.
• Gather the ingredients.
• In a saucepan over medium heat, bring the tomato sauce and sofrito to a simmer.
• Pat the shrimp dry. Season with salt and pepper to taste.
• Place the shrimp into the saucepan with the tomato sauce mix. Add the cheese and stir thoroughly.
• Cook the shrimp until it turns pink, about 3 to 5 minutes. Do not overcook the shrimp because it will become rubbery.
• Remove the pan from the heat and allow to cool before filling the empanadas.
• Roll the empanada dough out on a floured surface until 1/8-inch thick.
• Cut the dough into circles with a round cookie or biscuit cutter. For large empanadas, use 6-inch cutters, and for smaller ones, use 3-inch cutters.
• Place the shrimp filling by the spoonful into the center of the circles.
• Fold the dough over the filling into a half-circle shape, and crimp the edges with a fork. If the edges won't stay sealed, you can dip the fork in water before crimping or use an egg wash . Do not overfill the empanadas. They will burst, and you will lose your filling in the oil.
• Heat a few inches of oil in a heavy-bottom pot over medium heat until the oil reaches 375 F.
• Fry the filled empanadas at 375 F for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels. Cool slightly before serving.

SHRIMP EMPANADAS RECIPE - (5/5)

Steps:

• For the Masa: In a large bowl mash sweet potatoes with a potato masher (a food processor will make them gummy). Mix in the butter and the flour mixture, kneading gently to get a smooth dough adding a little more flour if it gets sticky. Cover with plastic wrap and let rest for 30 minutes. For the Relleno: Heat olive oil in a medium frying pan over low heat. Add the onion, garlic paste, bell and hot peppers, cilantro and zest. Cook until the onion is translucent, about 4 minutes, stirring a few times with a wooden spoon. Add the shrimp and lime juice and cook until most of the liquid has evaporated. Sprinkle in the flour, mixing well. Add the coconut milk and cook, stirring, to obtain a creamy consistency and the flour is cooked. Remove from the heat and let cool. To Assemble: Roll out the dough on a lightly floured surface to about 1/8-inch thick. Cut into 3" Circles. Place about 1 level tablespoon of filling in the center of each circle, fold over into a cresent shape and press the edges together with your fingers to seal. Brush with the egg mixture and bake in the upper third of the oven until golden, about 15 minutes. Serve hot.

SHRIMP EMPANADAS

Steps:

• For the salsa criolla: In a pan on medium-high heat, add the butter, the cubanelle pepper, tomatoes and onion. Cook the veggies for about 5 minutes. Add the Sazón, adobo, chicken base, oregano, coriander leaves, cooking wine, garlic and 4 cups water; bring to a boil. In a separate bowl, combine the flour with 1 cup of water and stir. Add the flour mixture to the pan little by little until the desired thickness of sauce is reached.
• For the empanadas: Chop the shrimp into medium pieces. In a pan over medium-high heat, add the butter, shrimp and 4 ounces salsa criolla. Stir. Cook until the shrimp is pink and fully cooked, about 7 minutes. Remove from the heat and allow the mixture to cool.
• To the middle of a round of dough, add about a tablespoon of the shrimp mixture, 1 to 2 teaspoons grated cheese, and add several pieces of colored julienne bell peppers. Close and fold the round dough in half like a crescent. Press the edges together to seal and remove any air pockets. Using your thumb and index finger, pinch and twist along the edge of the dough to create a braided sealed edge. Repeat with the remaining ingredients. Place the empanadas on a plate lined with wax paper and freeze until the next day. (This will help unify the temperature of the empanada and help seal it before frying.)
• In a fryer or deep pan, add enough vegetable oil to for the empanadas to float. Heat the oil to 350 degrees F.
• Add the empanadas to the hot oil and fry until golden brown, about 3 minutes on each side. Remove the empanadas to a rack or paper towel to allow excess oil to drain. Empanadas can be served on a cutting board or plate. Cut in half and enjoy!

SHRIMP EMPANADAS (EMPANADILLAS DE CAMARON)

Steps:

• To prepare the dough:
• 1. In the bowl of a stand mixer fitted with a hook attachment, combine the flour, salt, sugar, and butter. Mix on medium speed to combine the ingredients, then add the beer.
• 2. Continue mixing to form a smooth, elastic dough, 4 to 5 minutes. Turn the dough out into a mixing bowl, and rest covered in the refrigerator for at least 15 minutes before using.
• To prepare the filling:
• 1. In a medium skillet over low heat, melt the butter. Add the onion and garlic, and cook, stirring occasionally, until tender, about 15 minutes.
• 2. Add the tomato, paprika, pinch of cloves, cumin, parsley, and shrimp, and cook until the shrimp are cooked through, 5 to 6 minutes. Season with salt and pepper to taste, and cool.
• To form the empanadas:
• 1. Roll the dough out onto a floured surface to a thickness of about 1/4 inch. Cut out into 4-inch rounds. Brush the rounds with egg wash and fill each with about 1 1/2 tablespoons of shrimp filling. Fold over into a half moon and press the edges to seal (for a decorative touch, crimp the sealed edges with a fork). Repeat as needed to use up all of the dough and filling.
• 2. In a medium pot over medium-heat heat, add enough oil to come about 2 inches up the side of the pot. Heat the oil to 350°F. Set a cooling rack over a sheet pan and reserve nearby.
• 3. Working in batches, gently fry the empanadas until golden brown, 4 to 5 minutes. Reserve cooked empanadas on the cooling screen while the remaining finish frying. Serve warm.

OVEN EMPANADAS WITH SHRIMP AND CHEESE (CHILEAN RECIPE) RECIPE - (4.7/5)

Steps:

• Make the filling Make a medium white sauce, as following: Microwaves White sauce 1 cup of whole milk 1 spoonful of butter 1 spoonful and half of flour salt and pepper In a pitcher pyrex place the butter by 30 seg. in high (100%), add the flour and mix well as a cream, Incorporated the milk stirring well, add the salt and pepper(remember we will add cheese) Cook by 3 minutes in 50% until be thicken. Add the grated cheese, the mozarella and the shrimps stir well and heat at microwaves by 1 minute at 100%. Stir and place by 1 minute more at microwaves to 100%.until the cheese is dissolved. Let chill by a while. . For the empanadas you can make use a shape like the picture or a cut roll to make them. The dough Method Join the flour , salt and baking powder,and add the butter or margarine, making crumbles. Add the hot milk slowly and made the dough, wrap in a kitchen towel and set aside by 30 minutes. Make a roll with dough and cut in 12 pieces . With a roll pin extend the dough and with a plate or a shape, make the empanadas. Filling with the seafood and cheese mix.(about one tablespoon by empanada) And double the borders. Brush the borders with white egg to seal the edges . Reserve the empanadas in a oven tray. Brush the empanadas with a mix of yolk and water. Preheat the oven about 180° C and bake the empanadas about 25 a 30 minutes or when are little brown and golden. Serve wam.

BAKED SHRIMP EMPANADAS

Steps:

• Peel and devein shrimp and place them into a colander to drain.
• Note: I used frozen shrimp that is already peeled and deveined. All I had to do was remove the tail. Set up a cooking tray or baking sheet and with paper towels. Transfer the shrimp onto tray with paper towels. Cover with another row of paper towels and press down. Place shrimp in refrigerator.
• In the meantime, remove the empanada pastry discs from freezer and cut packages open. Allow to defrost for 10-15 minutes before you start separating them. Each disc is separated by a piece of plastic. All you have to do is pry them gently apart and the warmth from your hands is enough to make them pliable to work with.
• Chop and combine the remaining ingredients in a large bowl and set aside. Pull shrimp out of refrigerator and discard paper towels. Chop shrimp into small pieces and add to the bowl with the onion and herbs. Mix well and set aside.
• Line three baking sheets with parchment paper and lightly spray parchment with cooking spray.
• Separate the discs and place a heaping tablespoon of the shrimp mixture into the center of a disc. Wet you fingers with water and dampen the inside edge of the pastry disc. Fold the disc in half so the ends meet and crimp the edges with a fork. Place the empanadas on the baking sheets. They can be right next to each other. You should be able to fit 12-14 on each baking sheet. You can use the space in the center of the baking sheet to fit in a couple more.
• Brush the egg wash on each empanada.
• Bake at 400° for about 20 minutes or until golden brown.
• Directions for sauce.
• Add ingredients to small bowl and mix well. Refrigerate until ready to use.