Portuguese Shrimp Rissois (Printable)

Crispy golden turnovers with creamy shrimp filling

# What You Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 2 tablespoons unsalted butter
03 - 1 cup whole milk
04 - ¼ teaspoon kosher salt
05 - ½ cup water

→ Shrimp Filling

06 - 10 oz small raw shrimp, peeled and deveined
07 - 2 tablespoons unsalted butter
08 - 1 small yellow onion, finely minced
09 - 1 clove garlic, pressed
10 - ¼ cup whole milk
11 - 2 tablespoons all-purpose flour
12 - 1 tablespoon fresh lemon juice
13 - 2 tablespoons fresh flat-leaf parsley, chopped
14 - Kosher salt and freshly ground black pepper

→ Breading & Frying

15 - 2 large eggs, beaten
16 - 1½ cups plain breadcrumbs
17 - Vegetable oil for deep frying

# How-To Steps:

01 - Combine milk, water, butter, and salt in a medium saucepan. Bring to a rolling boil over high heat. Reduce heat to low, add flour all at once, and stir vigorously with a wooden spoon until dough forms a ball and pulls away from pan sides. Transfer to a clean surface, let cool 2-3 minutes, then knead until smooth. Cover with plastic wrap and set aside.
02 - Bring a pot of salted water to simmer. Add shrimp and cook 2-3 minutes until just pink and opaque. Drain immediately, rinse under cold water, and pat dry. Finely chop shrimp into small pieces. Set aside.
03 - Melt butter in a skillet over medium heat. Add onion and sauté 4-5 minutes until translucent and softened. Add garlic and cook 1 minute until fragrant. Sprinkle flour over mixture and cook 1-2 minutes, stirring constantly. Gradually whisk in milk, stirring to eliminate lumps. Simmer 2-3 minutes until thickened. Add chopped shrimp, lemon juice, parsley, salt, and pepper. Cook 2 minutes more. Transfer to bowl and refrigerate 20-30 minutes until firm.
04 - Roll dough on lightly floured surface to ⅛-inch thickness. Using a 3-inch round cutter, cut 24 circles. Place 1 teaspoon chilled filling in center of each circle. Fold dough over to form half-moon shape. Press edges firmly to seal, crimping with fork tines for secure closure.
05 - Set up breading station: beaten eggs in shallow bowl, breadcrumbs in separate bowl. Dip each rissois in egg, allowing excess to drip off, then press into breadcrumbs to coat evenly. Transfer to baking sheet lined with parchment paper.
06 - Heat 2 inches vegetable oil in deep fryer or heavy pot to 350°F. Fry rissois in batches of 5-6, 2-3 minutes per side, until deep golden brown. Use slotted spoon to transfer to paper towel-lined plate. Season lightly with salt while hot.
07 - Arrange rissois on serving platter. Serve warm or at room temperature with lemon wedges and aioli or cocktail sauce on side.

# Expert Tips:

01 -
  • The creamy shrimp filling feels like a warm hug inside that perfectly crisp shell
  • These freeze beautifully so you can always have homemade appetizers ready for unexpected guests
  • The combination of lemon and parsley makes every bite sing with bright fresh flavor
02 -
  • The dough must cool slightly before kneading or it will stick to everything including your patience
  • Letting the filling cool completely is non negotiable, otherwise hot filling will melt right through your dough
  • Crowding the pan drops the oil temperature and leads to soggy greasy rissois that nobody wants to eat
03 -
  • Keep a small bowl of water nearby to moisten your fingers if the dough starts feeling dry while shaping
  • The oil is ready when a wooden spoon inserted creates immediate small bubbles around it

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