Recipe

Shrimp Empanaditas Recipe


Shrimp Empanaditas Recipe
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Tender pie crust made with cream cheese. make these shrimp turnovers the winner of the party. Photo Credit From Williams-Sonoma MEXICAN Cookbook

Trigger

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Ingredients
  • FOR THE FILLING
  • 2 tablespoons sunflower or canola oil
  • 1/2 of an onion chopped
  • 3 to 4 cloves garlic minced
  • 2 lbs ripe roman tomatoes chop them up
  • 1 bay leaf
  • sea salt
  • fresh ground black pepper
  • 1 lb shrimp peeled and chopped
  • 2 tablespoons capers
  • 4 hot peppers minced
  • 8 pimento olives
  • 1 tablespoon of the pickling liquid fro olives
  • DOUGH
  • 1 cup unsalted butter
  • 6 oz cream cheese at room temperature
  • 2 cups unbleached organic all-purpose flour
  • a pinch of sea salt or to taste
  • 1 egg

Directions
  1. MAKE THE DOUGH by beating together the butter and the cream cheese until it is all blended together.
  2. Stir in the sea salt and the flour and mix well.
  3. Knead the dough for a minute (until it holds together) no longer.
  4. Form it into a ball wrap in plastic wrap and chill for half an hour.
  5. MAKE THE FILLING
  6. Heat the oil add the onion and sauté until translucent then add the garlic
  7. Cook for another 2 minutes and add the tomatoes, capers, hot peppers and pimento olives the sea salt and the bay leaf * cumin.
  8. Add the shrimp.
  9. Simmer until mixture is dry and set aside to cool completely, about a half hour.
  10. Taste before stuffing into pastry and add salt and spice to your liking.*
  11. *I sometimes add cumin at this point or during the cooking about a teaspoon.
  12. Remove the bay leaf before stuffing.
  13. Preheat oven to 350F degrees
  14. Grease a baking sheet with a little oil
  15. MAKE EMPANADITAS "TURNOVERS"
  16. Roll out dough with a rolling pin on a floured surface until about 1/8 inch thick
  17. Use a 3 inch round cookie cutter and to cut out rounds.
  18. Using a teaspoon fill each round by placing a heaping spoon in the center of the dough then fold over and seal the edges with a fork.
  19. Beat the egg with a tablespoon of water to make an egg wash and paint it onto each turnover.
  20. Bake until golden brown about 15 minutes.
  21. Transfer to a rack and serve while still warm
  22. Oh so good do not eat so many your self leave some for the guest.

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Comments


I love shrimp... I think I lived on it as a kid.


These sound fantastic. I love shrimp as well and you can never go wrong with a cream cheese pastry.


Oh my these look good...can you come cater my party!?


I wanna try this right away!


These look scrumptious! I will save them for my next party. Thanks for the recipe.


Very nice!


Looks great, thanks trigger

Richard oldgringo


Sounds great, Michael. I adore shrimp and the briny goodness of the olives and capers in that tender pastry. I'll be trying this one soon. Thanks!! ~Vickie


I'm in love..thanks for sending!


Michael, my friend... this is a wonderful recipe that deserves more than 5!!!! I have shrimps in the freezer and it will be great to try it for the weekend.... I am hungry now. Thanks for share it with me.


Oh how wonderful this sounds!! Can't wait to try it. Thank you, Michael!
Pamela


Thanks for the corrections to the recipe Michael. These sound delectable! I already have in mind to make them for the next party I go to. Will let you know how they turn out. ^5 and bookmarked.


BIG 55555 great!! :)


You had me at hot peppers... :-)


These sound delicious! I'm a big fan of cream cheese crust (I make a Chicken and Shitake Pot Pies with Cream Cheese Crust).

I really need to catch up with all your great recipes :-)


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