The traditional shrimp rissoles are an excellent appetizer in the Portuguese kitchen. Learn how to prepare them with our recipe.
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● All-purpose flour
● Water
● Margarine
● Salt
● Eggs
● Breadcrumbs
● Shrimp
● Milk
● Onion
● Pepper
● Nutmeg
● Margarine
● Parsley
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE SHRIMP RISSOLES:
For the dough: Pour the water, margarine and the salt in a saucepan. Bring to a boil over high heat. When starts boiling, reduce to low heat and add the flour. Stir constantly with a wooden spoon until the dough forms a compact ball. Turn off the heat, place the dough on a table and allow to cool to room temperature. Knead the dough with your hands and set aside.
For the filling: Meanwhile, cook the shrimp in a saucepan with water seasoned with a bunch of parsley and an unpeeled small onion. When the shrimps are cooked, drain them with a skimmer and let cool slightly. Place the shrimp and a bunch of parsley in a food processor and pulse until slightly chopped.
In a bowl, dissolve the flour in 50 ml (1/4 cup) milk. In another saucepan, pour the milk, the dissolved flour, nutmeg, pepper, salt and margarine. Bring to a low heat and stir with a spoon until obtain a creamy mixture. Then, add the chopped onion and simmer more 3 to 4 minutes. Turn off the heat and add the chopped shrimp. Mix and let cool slightly.
Roll out the dough with a rolling pin. Cut small circles with the help of a glass or a bowl and place small portions of the filling in the center of each circle. Fold the dough in half over the filling, and press the edges together to seal.
In a bowl, whisk the eggs with a fork. Dip the rissoles on beaten egg and coat them in breadcrumbs. Heat the oil in a deep fryer. When the oil is hot, add the rissoles and fry them until golden. Once they are fried, place them on a plate with absorbent paper. Serve the shrimp rissoles with carrot rice and lettuce salad.
YOU MAY ALSO LIKE:
● Meat rissoles
● Beef croquettes
● Tuna rissoles
● Chicken croquettes
● Cod croquettes
Shrimp rissoles
The traditional shrimp rissoles are an excellent appetizer in the Portuguese kitchen. Learn how to prepare them with our recipe.
(1 votes, 5.00 out of 5)
Ingredients
-
For the dough:
- 275 grams (2 cups) all-purpose flour
- 450 ml (2 cups) water
- 1 tablespoon margarine
- Salt (to taste)
- 2 eggs
- Breadcrumbs
- Vegetable oil for frying
- 350 grams (12 1/3 ounces) shrimp
- 250 ml (about 1 cup) milk
- 1 small onion
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1/2 tablespoon all-purpose flour
- 1 tablespoon margarine
- Parsley (to taste)
- 1 small onion to cook the shrimp
For the filling:
Directions
- For the dough:
Pour the water, margarine and the salt in a saucepan. Bring to a boil over high heat. When starts boiling, reduce to low heat and add the flour. Stir constantly with a wooden spoon until the dough forms a compact ball. - Turn off the heat, place the dough on a table and allow to cool to room temperature. Knead the dough with your hands and set aside.
- For the filling:
Meanwhile, place the shrimp in a saucepan with water seasoned with a bunch of parsley and an unpeeled small onion. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 5 to 6 minutes. When the shrimps are cooked, drain them with a skimmer and let cool slightly. Place the shrimp and a bunch of parsley in a food processor and pulse until slightly chopped. - In a bowl, dissolve the flour in 50 ml (1/4 cup) milk. In another saucepan, pour the milk, the dissolved flour, nutmeg, pepper, salt and margarine. Bring to a low heat and stir with a spoon until obtain a creamy mixture. Then, add the chopped onion and simmer more 3 to 4 minutes, stirring occasionally. Turn off the heat and add the chopped shrimp. Mix and let cool slightly.
- Roll out the dough with a rolling pin. Cut small circles with the help of a glass or a bowl and place small portions of the filling in the center of each circle. Fold the dough in half over the filling, and press the edges together to seal.
- In a bowl, whisk the eggs with a fork. Dip the rissoles on beaten egg and coat them in breadcrumbs. Heat the oil in a deep fryer. When the oil is hot, add the rissoles and fry them until golden. Once they are fried, place them on a plate with absorbent paper.
- Serve the shrimp rissoles with carrot rice and lettuce salad.
