Shrimp Rissoles

These crispy shrimp rissoles are super delicious! With a colorful and creamy filling of shrimp, onion, and parsley, they're sure to be a hit at any occasion! This is a recipe I often make as an appetizer at my children's birthday parties!

You can serve these delicious shrimp rissoles as an appetizer at a special party or as part of a simple meal served with Carrot rice, Simple spaghetti, Air fryer French fries or Green peas rice! You have to try these delicious homemade shrimp rissoles, I guarantee you won't regret it!

Here are some appetizer recipes you can make for special occasions, such as birtdhay parties or Christmas Eve: Mini sausage rolls, Mustard garlic shrimp, Stuffed bread or this delicious Tuna pâté!

HOW TO MAKE SHRIMP RISSOLES

Step 1:
For the dough:
In a saucepan, add the water, margarine and salt. Bring to a boil over high heat. Once it starts to boil, reduce to low heat and add the flour. Stir constantly with a wooden spoon until the dough forms a compact ball.

Step 2: 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.

Step 3:
For the filling:
In a saucepan, add the water and the shrimp. Season with a bunch of parsley and a small onion with the skin on. Bring to a boil over high heat. Once it starts to boil, reduce to medium-low heat and cook for about 5 to 6 minutes. Turn off the heat, drain the shrimp with a skimmer and let them cool slightly. Peel the shrimp.

Step 4: Place the shrimp and a bunch of parsley in a food processor and pulse until slightly chopped.

Step 5: In a small bowl, dissolve the flour in 50 ml (1/4 cup) milk.

Step 6: In another saucepan, add the milk, the dissolved flour, nutmeg, pepper, salt and margarine. Place the pan over low heat and stir with a spoon until obtain a creamy mixture. 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.

Step 7: 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.

Step 8: In a small bowl, whisk the eggs with a fork. Dip the rissoles in egg mixture and then in the breadcrumbs, pressing to coat evenly.

Step 9: Heat the oil in a deep fryer. Carefully place the shrimp rissoles in the fryer. Fry until golden.

Step 10: Transfer the shrimp rissoles to a paper towel-lined plate to drain the excess oil.

Shrimp Rissoles

Learn how to make this simple and crispy shrimp rissoles recipe with a creamy filling of shrimp, onion and parsley!

4.00 from 3 reviews

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by Pedro Barbosa
Category:Appetizers, Recipes, Seafood, Traditional Portuguese recipes
Cuisine: Portuguese
Difficulty: Advanced
Servings: 24 units
Prep Time:30 m
Cook Time:60 m
Total Time:1:55 h
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INGREDIENTS
For the dough:
• 275 grams (2 cups) all-purpose flour
• 450 ml (2 cups) water
• 1 tablespoon margarine (or butter)
• Salt (to taste)
• 2 eggs
• Breadcrumbs
• Vegetable oil for frying
For the filling:
• 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 (or butter)
• Parsley (to taste)
• 1 small onion to cook the shrimp
INSTRUCTIONS
1. For the dough:
   In a saucepan, add the water, margarine and salt. Bring to a boil over high heat. Once it starts to boil, reduce to low heat and add the flour. Stir constantly with a wooden spoon until the dough forms a compact ball.
2. 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.
3. For the filling:
   In a saucepan, add the water and the shrimp. Season with a bunch of parsley and a small onion with the skin on. Bring to a boil over high heat. Once it starts to boil, reduce to medium-low heat and cook for about 5 to 6 minutes. Turn off the heat, drain the shrimp with a skimmer and let them cool slightly. Peel the shrimp.
4. Place the shrimp and a bunch of parsley in a food processor and pulse until slightly chopped.
5. In a small bowl, dissolve the flour in 50 ml (1/4 cup) milk.
6. In another saucepan, add the milk, the dissolved flour, nutmeg, pepper, salt and margarine. Place the pan over low heat and stir with a spoon until obtain a creamy mixture. 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.
7. 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.
8. In a small bowl, whisk the eggs with a fork. Dip the rissoles in egg mixture and then in the breadcrumbs, pressing to coat evenly.
9. Heat the oil in a deep fryer. Carefully place the shrimp rissoles in the fryer. Fry until golden.
10. Transfer the shrimp rissoles to a paper towel-lined plate to drain the excess oil.
Shrimp Rissoles
Nutrition facts
Serves 24 units
Per Serving:
% DAILY VALUE
Calories 81
Total Fat 2 g(3%)
Saturated Fat 0.5 g(3%)
Cholesterol 45 mg(15%)
Sodium 163 mg(7%)
Total Carbohydrate 10 g(3%)
Protein 5.5 g