Recipe for shrimp empanadas (empanadas de camarón)
The main mexican state that is renowned for its shrimp empanadas is Nayarit; I have put here a recipe for these that differs a bit from the others found on this site. Empanadas can be cooked in the oven, or deep-fried; we have seen the baking procedure in a few other places so I elaborate here about the deep-frying method for empanadas.
Recipe for shrimp empanadas:
Different kinds of empanadas...
Ingredients:
1 lb corn flour,
1 tablespoon of flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon cream
1 teaspoon milk
1 tablespoon of shortening
1 1/2 tablespoons of hot pepper sauce
Canola oil, which will be used to fry the empanadas
For the stuffing:
1 lb. fresh or thawed shrimp, washed, deveined and chopped
1/2 onion, chopped
cilantro leaves, finely chopped
1 tomato, chopped and without seeds
1 tablespoon cumin powder
2 jalapeños, prepared and chopped (more peppers for spicier taste)
1 tablespoon oil
1 cup of of Manchego cheese (or monterey jack) in cubes
Salt and ground pepper to your taste
Preparation:
1. In a large bowl, place the corn flour and form a well in the center. Add the flour, baking powder, salt, cream, milk and butter; mix and gradually add more milk until a nice dough texture is reached. Knead the dough well until your dough is homogenous and until your dough becomes smooth and slightly moist, but not sticky. If it feels too dry, you can always add a little bit of milk; if the dough feels too wet you can add some flour. Cover the bowl and allow to rest for 2 hours.
2. In another bowl mix the (already cooked) shrimp, the onion bits, the diced tomato, the cilantro, jalapeño, the cheese, salt and pepper. It rummages well, covers and places in the fridge so that the flavors integrate.
3. Once the dough is ready, using lumps of dough form tortilla circular shapes of 6 inch diameter with a rolling pin and place enough filling at the center of each individual one. Make sure you do not put stuffing all the way to the edges to avoid your empanadas breaking apart when you manipulate them. Fold and press the edges together with your thumb and index so that they are completely sealed. You can also use the back of a fork to seal them.
4. In your favorite deep frying pan, heat up to proper temperature enough canola oil over medium-high setting. Fry the empanadas using kitchen tongs and cook them no more than 2 at a time, until each empanada is nice and golden. Once cooked, place on paper tissue to drain the excess fat from each individual empanada.
Buen provecho!
1 lb corn flour,
1 tablespoon of flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon cream
1 teaspoon milk
1 tablespoon of shortening
1 1/2 tablespoons of hot pepper sauce
Canola oil, which will be used to fry the empanadas
For the stuffing:
1 lb. fresh or thawed shrimp, washed, deveined and chopped
1/2 onion, chopped
cilantro leaves, finely chopped
1 tomato, chopped and without seeds
1 tablespoon cumin powder
2 jalapeños, prepared and chopped (more peppers for spicier taste)
1 tablespoon oil
1 cup of of Manchego cheese (or monterey jack) in cubes
Salt and ground pepper to your taste
Preparation:
1. In a large bowl, place the corn flour and form a well in the center. Add the flour, baking powder, salt, cream, milk and butter; mix and gradually add more milk until a nice dough texture is reached. Knead the dough well until your dough is homogenous and until your dough becomes smooth and slightly moist, but not sticky. If it feels too dry, you can always add a little bit of milk; if the dough feels too wet you can add some flour. Cover the bowl and allow to rest for 2 hours.
2. In another bowl mix the (already cooked) shrimp, the onion bits, the diced tomato, the cilantro, jalapeño, the cheese, salt and pepper. It rummages well, covers and places in the fridge so that the flavors integrate.
3. Once the dough is ready, using lumps of dough form tortilla circular shapes of 6 inch diameter with a rolling pin and place enough filling at the center of each individual one. Make sure you do not put stuffing all the way to the edges to avoid your empanadas breaking apart when you manipulate them. Fold and press the edges together with your thumb and index so that they are completely sealed. You can also use the back of a fork to seal them.
4. In your favorite deep frying pan, heat up to proper temperature enough canola oil over medium-high setting. Fry the empanadas using kitchen tongs and cook them no more than 2 at a time, until each empanada is nice and golden. Once cooked, place on paper tissue to drain the excess fat from each individual empanada.
Buen provecho!
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