Rissóis de Camarão

Name: Rissóis de Camarão
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Portuguese
Ingredients: 400 g shrimp — cooked and chopped; 500 ml whole milk — for the boiled dough; 300 g all-purpose flour — for the dough; 60 g butter — for the dough; 40 g all-purpose flour — for the béchamel filling; 300 ml whole milk — for the béchamel filling; 1 onion — very finely chopped; 1 pinch freshly grated nutmeg; 2 eggs — beaten, for coating; 200 g fine breadcrumbs; sunflower oil for deep frying; to taste fine sea salt and white pepper

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Rissóis de Camarão are a beloved staple of Lisboa's pastelarias, enjoyed on bustling city streets or at home with family. These shrimp-filled pastries capture the essence of Portuguese culinary simplicity—crafted with generous amounts of good olive oil and seasoned by instinct rather than measure. Often served warm, they are a comforting presence at any table, celebrating the straightforward pleasure of traditional flavors.

Rissóis de Camarão offers a creamy shrimp filling with hints of nutmeg and onion, encased in a golden, crispy shell, creating a delicate yet satisfying taste. In Lisbon, they're small moments of culinary elegance, perfect with a glass of Vinho Verde.

Ingredients

400 gshrimp — cooked and chopped
500 mlwhole milk — for the boiled dough
300 gall-purpose flour — for the dough
60 gbutter — for the dough
40 gall-purpose flour — for the béchamel filling
300 mlwhole milk — for the béchamel filling
1onion — very finely chopped
1 pinchfreshly grated nutmeg
2eggs — beaten, for coating
200 gfine breadcrumbs
sunflower oilfor deep frying
to tastefine sea salt and white pepper

Method

Start by preparing your ingredients. Peel and devein 400 g of shrimp, then set them aside. Finely chop 1 onion and keep it separate. Measure 500 ml of whole milk and 300 g of all-purpose flour for the dough, and separately measure 40 g of flour and 300 ml of milk for the béchamel sauce. Crack 2 eggs into a bowl and beat them lightly.
To make the dough, combine 500 ml of milk, 60 g of butter, and a pinch of salt in a medium saucepan. Heat over medium until the butter melts and the mixture begins to simmer. Gradually add 300 g of flour, stirring continuously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and let it cool slightly.
For the béchamel sauce, melt 40 g of butter in a separate saucepan over medium heat. Add the chopped onion and cook until it becomes translucent. Stir in 40 g of flour and cook for about a minute until it forms a paste. Gradually whisk in 300 ml of milk, stirring constantly until the sauce thickens and coats the back of a spoon. Season with a pinch of freshly grated nutmeg, fine sea salt, and white pepper to taste.
Add the prepared shrimp to the béchamel sauce. Cook for a few minutes until the shrimp turn pink and are just cooked through. Remove the saucepan from the heat and let the filling cool slightly.
Roll out the dough on a lightly floured surface to about 3 mm thickness. Use a round cutter or a glass to cut circles from the dough. Place a spoonful of shrimp filling on one half of each circle, then fold the other half over to form a half-moon shape. Press the edges firmly to seal.
Prepare for frying by setting up a breading station. Place the beaten eggs in one shallow dish and 200 g of fine breadcrumbs in another. Dip each rissol into the egg, allowing excess to drip off, then coat it in breadcrumbs, pressing gently to adhere.
Heat sunflower oil in a deep pan to about 180°C (350°F). Fry the rissóis in batches, ensuring they are not overcrowded, until they are golden brown and crisp, about 3-4 minutes per side. Remove them with a slotted spoon and drain on paper towels.
Serve the rissóis de camarão hot, garnished with a sprinkle of coarse salt if desired. Enjoy them as a petisco, appreciating the crisp exterior and creamy, flavorful shrimp filling.