SHRIMP AND CORN EMPANADAS
Steps:
- For the empanada dough: In a food processor, pulse flour, lard and salt until the mixture resembles sand. In a separate bowl, beat together egg, water and vinegar with a fork. Add to flour mixture, pulsing until just incorporated. Turn out onto plastic wrap and chill at least 1 hour or up to 24 hours.
- For the filling: Preheat the oven to 425 degrees F. Place the corn on a baking sheet and roast in the oven about 12 to 15 minutes. Remove, cool and cut off the kernels with a knife.
- In a medium skillet over medium heat, add 2 tablespoons of the oil followed by the bell pepper, garlic and shallot. Cook, stirring frequently, about 3 to 4 minutes, then add 1/2 cup wine, tomato paste, salt and pepper. Bring back to a simmer and continue cooking until liquid has reduced by half. Place into a blender and puree. Set aside.
- In another medium skillet over medium-high heat, add remaining 2 tablespoons olive oil. When just smoking, 1 to 2 minutes, add shrimp. Season with salt and pepper. Add remaining 1/2 cup wine and bring to a simmer. Continue to cook until shrimp are opaque and liquid has reduced slightly, 3 to 4 minutes. Remove from heat, cool, and roughly chop the shrimp.
- In a bowl, mix together the pureed bell pepper mixture, the corn and shrimp. Chill about 30 minutes.
- Preheat oven to 350 degrees F.
- To assemble: In a small bowl, beat egg with 1 tablespoon water and a pinch of salt. On a lightly floured surface, roll out dough to 1/16-inch thick. Using a 4-inch round cookie cutter, cut out 8 rounds of dough. Brush edges with egg wash. Place 1 heaping tablespoon of filling in middle of each round, and fold the dough over to enclose the filling. Crimp edges with a fork and place on a baking sheet. Brush tops with more beaten egg. Bake until golden brown,10 to 12 minutes.
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.
Nutrition Facts : Calories 4443 kcal, Carbohydrate 310 g, Cholesterol 976 mg, Fiber 15 g, Protein 157 g, SaturatedFat 79 g, Sodium 7533 mg, Sugar 11 g, Fat 285 g, ServingSize 10 empanadas, UnsaturatedFat 0 g
SHRIMP EMPANADAS
Provided by Food Network
Categories main-dish
Time 9h40m
Yield 10 to 12 empanadas
Number Of Ingredients 21
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!
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