Recipe courtesy of Orozco's Restaurant
Shrimp Empanadas
- Level: Intermediate
- Yield: 10 to 12 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 1358
- Total Fat
- 78
- Saturated Fat
- 10
- Carbohydrates
- 134
- Dietary Fiber
- 10
- Sugar
- 6
- Protein
- 30
- Cholesterol
- 52
- Sodium
- 2496
- Total: 9 hr 40 min (includes freezing and cooling time)
- Active: 1 hr 20 min
Ingredients
Salsa Criolla:
1 tablespoon unsalted butter
1 green cubanelle pepper, chopped
2 medium diced tomatoes
1/2 diced onion
1 cup Sazón
1/4 cup adobo seasoning
2 ounces chicken base
2 ounces ground oregano
3 coriander leaves
2 cups unsalted cooking wine
1/2 cup minced garlic
1/2 cup all-purpose flour
Empanadas:
1/2 pound jumbo shrimp, cleaned and tails removed
1 tablespoon unsalted butter
10 to 12 store-bought empanada dough rounds
1 cup (total) grated Colby jack, Cheddar and mozzarella
1 red bell pepper, sliced into thin strips (julienne)
1 yellow bell pepper, sliced into thin strips (julienne)
1 green bell pepper, sliced into thin strips (julienne)
1 orange bell pepper, sliced into thin strips (julienne)
Vegetable oil, for frying
Directions
Special equipment:
a deep-fryer or deep-fry thermometer- For the salsa criolla: In a pan on medium-high heat, add the butter, the cubanelle pepper, tomatoes and onion. Cook the veggies for about 5 minutes. Add the Sazón, adobo, chicken base, oregano, coriander leaves, cooking wine, garlic and 4 cups water; bring to a boil. In a separate bowl, combine the flour with 1 cup of water and stir. Add the flour mixture to the pan little by little until the desired thickness of sauce is reached.
- For the empanadas: Chop the shrimp into medium pieces. In a pan over medium-high heat, add the butter, shrimp and 4 ounces salsa criolla. Stir. Cook until the shrimp is pink and fully cooked, about 7 minutes. Remove from the heat and allow the mixture to cool.
- To the middle of a round of dough, add about a tablespoon of the shrimp mixture, 1 to 2 teaspoons grated cheese, and add several pieces of colored julienne bell peppers. Close and fold the round dough in half like a crescent. Press the edges together to seal and remove any air pockets. Using your thumb and index finger, pinch and twist along the edge of the dough to create a braided sealed edge. Repeat with the remaining ingredients. Place the empanadas on a plate lined with wax paper and freeze until the next day. (This will help unify the temperature of the empanada and help seal it before frying.)
- In a fryer or deep pan, add enough vegetable oil to for the empanadas to float. Heat the oil to 350 degrees F.
- Add the empanadas to the hot oil and fry until golden brown, about 3 minutes on each side. Remove the empanadas to a rack or paper towel to allow excess oil to drain. Empanadas can be served on a cutting board or plate. Cut in half and enjoy!