Portuguese Shrimp Rissois (Printable)

Crispy golden turnovers filled with creamy shrimp mixture, a classic Portuguese appetizer perfect for any occasion.

# What You'll Need:

→ Dough

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

→ Shrimp Filling

06 - 10 oz small raw shrimp, peeled and deveined
07 - 2 tablespoons unsalted butter
08 - 1 small onion, finely chopped
09 - 1 clove garlic, minced
10 - ¼ cup milk
11 - 2 tablespoons all-purpose flour
12 - 1 tablespoon fresh lemon juice
13 - 2 tablespoons fresh parsley, chopped
14 - Salt and black pepper to taste

→ Breading & Frying

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

# Directions:

01 - Combine milk, water, butter, and salt in a saucepan. Bring to a boil, reduce heat, and add flour all at once. Stir vigorously until dough forms and pulls away from sides. Remove from heat, let cool slightly, then knead until smooth. Cover and set aside.
02 - Boil shrimp in salted water for 2–3 minutes until pink. Drain, chop finely, and set aside.
03 - Melt butter in a skillet over medium heat. Sauté onion until translucent, add garlic and cook 1 minute. Stir in flour for 1–2 minutes. Gradually whisk in milk to form thick béchamel. Add shrimp, lemon juice, parsley, salt, and pepper. Cook 2–3 minutes, then cool completely.
04 - Roll dough to 1/8 inch thickness on floured surface. Cut 3-inch circles. Place 1 teaspoon filling in center of each, fold in half, and seal edges firmly with fingers or fork.
05 - Dip each rissois in beaten egg, then coat thoroughly with breadcrumbs.
06 - Heat vegetable oil to 350°F. Fry rissois for 2–3 minutes per side until golden brown. Drain on paper towels. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The contrast between the shattering crust and velvety filling is absolutely addictive
  • They freeze beautifully so you can always have homemade appetizers ready for unexpected guests
  • The shrimp filling tastes like something from a high-end Portuguese restaurant but comes together in minutes
02 -
  • The filling must be completely cold before assembling or it will melt right through your dough
  • Do not overfill the rissois or they will burst during frying and you will lose all that precious filling into the oil
03 -
  • Roll the dough as thin as you can without tearing it for the perfect crispy to filling ratio
  • Keep a small bowl of water nearby to seal any edges that do not want to stick together

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