Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Shrimp rissóis are classic snacks for Portuguese parties, with a thin dough and creamy filling.
The secret lies in a well-seasoned cream and a dough that closes without opening during frying.
Ingredients
- 300 g of cleaned shrimp
- 2 cups of milk or shrimp broth
- 2 tablespoons of flour
- 2 tablespoons of butter
- 1 small onion
- Chopped parsley
- Dough for rissóis
- Egg and breadcrumbs for breading
- Oil for frying
Preparation method
- Prepare the cream by sautéing onion and chopped shrimp.
- Add flour and milk or broth, stirring until thickened.
- Roll out the thin dough and cut out circles.
- Fill, fold into half-moons, and press the edges.
- Dip in egg and breadcrumbs.
- Fry until golden.
Tips from Empório Portugal
- The filling should cool before assembling.
- Well-sealed edges prevent leakage.
- Fry a few at a time.
Possible substitutions in Brazil
- Medium Brazilian shrimp works well.
- Broth made with shells enhances the filling.
Pairing
Vinho Verde, sparkling wine, or lemonade. Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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