Portuguese Shrimp Turnovers | My favorite appetizer for parties and celebrations are these Portuguese Shrimp Turnovers or Rissóis de Camarão. These shrimp dumplings are the ultimate Portuguese tradition and you’ll find them at every party and big event. This Shrimp turnover recipe is one of the best party appetizer recipes you will ever try. These shrimp dumplings are a make ahead appetizer recipe and they made a great seafood recipe for Lent!
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Portuguese Shrimp Turnovers - Rissóis de Camarão

Traditional Portuguese Shrimp Turnovers - Rissóis de Camarão are dough pockets with a creamy shrimp filling. Served at most Portuguese celebrations.
Course Appetizer
Cuisine Portuguese
Keyword fried shrimp, portuguese shrimp appetizer, shrimp appetizer, shrimp turnovers
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 40
Calories 383
Author Kat Jeter & Melinda Caldwell

Ingredients

Dough

  • 6 cups Flour
  • 4 cups Water
  • 2 cups Whole milk
  • 1/2 cup Butter 1 stick
  • 1/4 cup Olive oil
  • 2 tablespoons Salt

Filling

  • 2 pounds Shrimp with heads
  • 2 tablespoons Butter
  • 1/2 Onion minced
  • 1 tablespoon Olive oil
  • 1 teaspoon Parsley minced
  • 2 Eggs beaten
  • 1/2 cup Whole milk
  • 1 cup Flour
  • 2 cups Water

Frying

  • 2 cups Oil
  • 2 cups Bread crumbs
  • 2 Egg beaten

Instructions

Dough

  • Bring water, milk, butter, oil and salt to a boil in a large sauce pan.
  • Slowly add flour and stir with a wooden spoon until a dough ball is formed.
  • Remove the ball from the pan and loosely wrap dough in a dish cloth until it cools to room temperature.

Filling

  • Boil the shrimp, leaving heads attached, until fully cooked.
  • Remove the heads and then peel the shrimp, finely chop, and set aside.
  • In a skillet over medium heat add oil, minced onions and 1/4 stick of butter and cook until transparent.
  • Add milk to the onions and cook until scalded. Add minced parsley.
  • Beat 2 eggs and slowly add them to skillet stirring constantly.
  • Add 2 cups of the shrimp head broth and slowly add flour to thicken.
  • Add chopped shrimp to mixture and slowly mix together.

Assembly

  • Roll out dough to 1/8 inch thickness.
  • Place a teaspoon of shrimp mixture slightly up from the bottom edge of the dough then flip the end of the dough up and over it.
  • Using a round cutter 3 1/2 to 4 inches in diameter (or a drinking cup flipped upside down if you're fancy like me!) to cut a half circle out of the dough creating a shrimp turnover with shrimp mixture sealed inside.
  • Continue until all the dough has been used. You can re-roll dough as needed.

Frying

  • Dip turnovers in beaten eggs, then bread crumbs. Shake off excess crumbs.
  • Heat oil in skillet to 350°F.
  • Fry turnovers until golden brown.
  • Enjoy!

Nutrition

Serving: 2turnovers | Calories: 383kcal | Carbohydrates: 40g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 590mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 1.2mg | Calcium: 82mg | Iron: 3.1mg