Rissois de Camarão Recipe By Ana Patuleia Ortins

Rissóis de Camarão by Ana Patuleia Ortins
Recipe
Makes about 3 ½ dozen
Make the Filling:
2 tablespoons butter
¼ cup finely chopped onion
1 cup whole milk
½ tablespoon fine chopped cilantro or parsley
Hot sauce to taste
Coarse salt to taste
½ teaspoon ground white pepper
¼ teaspoon ground nutmeg
2 tablespoons cornstarch mixed
With 2 tablespoons water
½ pound (1 ½ cups) chopped, cooked shrimp
1. Saute onion in melted butter until lightly golden.
2. Pour in the milk and heat until hot but do not boil.
3. Mix in seasonings.
4. Stir in cornstarch/water slurry.
5. Add shrimp, stir and heat through, 1 minute. Remove and set aside to let cool completely.
For the pastry dough:
2 cups of milk
4 tablespoons butter
1 teaspoon coarse salt
2 cups flour
1. Heat together the milk, the butter, and the salt until the butter is melted and the milk is very hot. Do not boil.
2. Dump in flour. Stir vigorously until dough leaves sides of the pan.
3. Turn dough onto the warm, no-stone surface.
4. Briefly, knead. Divide in half. Cover and keep ½ warm.
5. Turn ½ into a 5-6 inch log. Roll edge of short end out 5 inches towards you to about 1/8 inch thin.
6. Place a scant tablespoon of filling in the center.
Brush egg washes around the edge. Fold dough away from you, overfilling. Press to seal. Cut into a half-moon shape. Transfer to a lined sheet pan. Repeat with remaining dough and filling.
Egg wash:
3 eggs beaten with 3 tablespoons water
Plain bread crumbs
Vegetable or corn oil for frying
1. Dip each rissole in egg wash then breadcrumbs.
2. Fry in hot oil.
Ana Patuleia Ortins is the author of Portuguese Homestyle Cooking. She is a first-generation descendant of Portuguese immigrants from the small town of Galveias in the Alto Alentejo province of Portugal and teaches classes on Portuguese cooking. She lives in Peabody, Massachusetts.
Her books are available for sale on Amazon - www.amazon.com...
Follow Ana on her:
Blog portuguesecooki...
Facebook / ana.ortins
Twitter / portuguesecook
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#RissoisdeCamarão #PortugueseRecipies #PortugueseCooking #PortugueseHomeStyleCooking #PortugueseCookBook #AnaPatuleiaOrtins #PortugueseDishes #FeelPortugal #PratosTradicionaisPortugueses #ShrimpRissols

[@lidiafernandes7451]

Very well explained. I am going to make them and I will let you know. Thankyou very much.

[@magdamedeiros2184]

I have your cookbooks and use them often. I also love your family stories that I can relate to so well. I make these rissoles regularly and freeze them. Great for entertaining

[@sandraepidgeon7701]

I love the stories too

[@lourdesdesousa8525]

Looks delicious!! I didn’t see how much flour you use I would like to now.Thank you👏👏👏

[@clartyboots886]

Had my first go at making these (I changed the filling to my own chicken creation). They turned out amazing- took longer to make than expected, so in the future I’ll make them when I want to wile away an afternoon and freeze a big batch. Thanks!

[@jpblitz2104]

I have made them today and they were amazing! Thanks for your great tips!

[@SandraPGomes]

Just made these and wanted to share that I have made lots thru the years but these have came out the best thanks for sharing

[@Goemkar]

I made them today and they were amazing. Thank you very much for the recipe.

[@feelportugalintheusa721]

Great! Happy New Year!!!

[@DouceVipere]

My favorite salgadinho. Nice to find this recipe in English, so I can show to my friends,

[@feelportugalintheusa721]

Thank you Vicky, for sharing. This recipe is delicious and Ana explains it very well.

[@fernandopimentel5653]

Vicky Londres, Hi there, I do rissoles too , but the portuguese way.

[@sandraepidgeon7701]

I can't wait to try and make the Rissois!

[@gilbertsequira8110]

Gone from cookbooks to videos. That's great. Dish looks good too.

[@feelportugalintheusa721]

Thank you, Gilbert.

[@PunjabiFoodieZ]

Looking yummy..........

[@feelportugalintheusa721]

Thank you, Punjabi.

[@felmedeiros7430]

This is one of my favorite appetizers.

[@feelportugalintheusa721]

They are delicious, and easy to bake.

[@ludovinabryant8010]

Love seeing the video it also helps along with the cookbook recipe

[@feelportugalintheusa721]

Thank you, Ludovina.

[@gisepadilla]

Newby here....If you freeze them, would they still taste good? Would you have to thaw them in the microwave?

[@channeldopesrelated]

You can fry them as frozen, same way you do with fries and croquettes

[@GeorgeRellas]

I know that in Portugal & Brasil, most rissois are made boiling water and adding the flour. Is using milk a family tradition that evolved in your home or how did that difference come about. Thanks for the video.

[@m.p.6039]

Yeah, water and lemon peel, olive oil not butter, and if you need to flour the surface where you work the cooked dough then you've done it wrong.

[@yvonneviljoen5229]

Yes i make mine with boiling watet....2 cups water and two cups flour and 2 spoons butter same methode as this lady doing

[@dannomite123]

Wrong! You need to cook whole shrimp, peel them and use some of the water you boiled them in to add to the filling to give it an authentic taste.

[@PaulaTheCanadianExplorer]

@Daniel Cabrita - exactly! That’s how my mom used to make them (and how I make them as well). It certainly takes longer than what is shown in this vid to make authentic Portuguese Rissois. Portuguese cuisine is all about flavour and that requires picking the right fresh ingredients and cooking them from scratch. Why? Because sitting down at the table with family and savouring home-made cuisine that our elders made for us (moms, grandmas, aunts) is what memories are made of. I can still smell my mom’s rissois on a Sunday! And how we kids always tried to ‘steal’ a few as they were just out of the frying pan.

[@margaret-roseprincipato7997]

@@PaulaTheCanadianExplorer Yes!!! That’s how my Vovo used to make them too! 💗

[@rosaferreira7946]

I wear plastic gloves believe it or not helps with the heat of the dough

[@Butterfly-fw9dq]

What kind of flour you use?

[@thecorreia1]

All purpose flour.

[@zeeniailyas6665]

My dough become too sticky and why is that

[@carolfernandes6149]

The bowl used to cool the mixture us also not the right one so huge in height

[@carolfernandes6149]

U hv used the wrong pan cannit see