Portuguese Shrimp Rissois (Printable)

Crispy golden turnovers filled with creamy shrimp mixture, a beloved Portuguese classic ideal for appetizers and celebrations.

# What You’ll Need:

→ Dough

01 - 2 cups all-purpose flour (250 grams)
02 - 2 tablespoons unsalted butter (30 grams)
03 - 1 cup whole milk (240 milliliters)
04 - 1/4 teaspoon fine salt
05 - 1/2 cup water (120 milliliters)

→ Shrimp Filling

06 - 10 ounces small raw shrimp, peeled and deveined (280 grams)
07 - 2 tablespoons unsalted butter (30 grams)
08 - 1 small onion, finely minced
09 - 1 clove garlic, minced
10 - 1/4 cup whole milk (60 milliliters)
11 - 2 tablespoons all-purpose flour (15 grams)
12 - 1 tablespoon fresh lemon juice (15 milliliters)
13 - 2 tablespoons fresh parsley, finely chopped
14 - Kosher salt and freshly ground black pepper to taste

→ Breading & Frying

15 - 2 large eggs, beaten
16 - 1 1/2 cups fine breadcrumbs (180 grams)
17 - Vegetable oil for deep frying (approximately 4 cups)

# How-To Steps:

01 - Combine milk, water, butter, and salt in a medium saucepan over medium-high heat. Bring to a rolling boil. Reduce heat to low, add all flour at once, and stir vigorously with a wooden spoon until dough forms a ball and pulls away from pan sides, about 1-2 minutes. Transfer to a clean surface, knead briefly until smooth, and cover with damp cloth to prevent drying.
02 - Bring a pot of salted water to simmer. Add shrimp and cook 2-3 minutes until just pink and opaque. Drain immediately and transfer to ice bath to stop cooking. Finely chop shrimp into small pieces and set aside.
03 - Melt butter in skillet over medium heat. Sauté onion 4-5 minutes until translucent and softened. Add garlic, cook 1 minute until fragrant. Sprinkle flour over mixture, stir constantly for 1-2 minutes to cook out raw flavor. Gradually whisk in milk, stirring continuously until thickened into smooth béchamel sauce. Fold in chopped shrimp, lemon juice, parsley, salt, and pepper. Simmer 2-3 minutes, stirring constantly. Transfer to shallow container and refrigerate until completely cooled and firm, about 30 minutes.
04 - Roll dough on lightly floured surface to 1/8-inch thickness. Use 3-inch round cutter to cut circles. Place 1 teaspoon cooled filling in center of each circle. Fold dough over to form half-moon shape, press edges firmly to seal, then crimp with fork tines for secure closure. Transfer assembled turnovers to parchment-lined baking sheet.
05 - Set up breading station: beaten eggs in shallow bowl, breadcrumbs in separate dish. Dip each turnover in egg, allowing excess to drip off, then press firmly into breadcrumbs to coat evenly on all sides. Return to prepared baking sheet.
06 - Heat 2-3 inches vegetable oil in deep fryer or heavy pot to 350°F. Working in batches of 4-5, fry rissois 2-3 minutes per side until deep golden brown and crispy. Use slotted spoon to transfer to paper towel-lined plate. Maintain oil temperature between batches.
07 - Serve immediately while hot and crispy, or allow to cool to room temperature. Unfried assembled rissois can be frozen in single layer on baking sheet, then transferred to airtight bags for up to 3 months. Fry frozen rissois directly, adding 1-2 minutes to cooking time.

# Expert Tips:

01 -
  • These crispy turnovers pack the most incredible contrast between golden shell and velvety shrimp filling
  • They freeze beautifully before frying, making them your secret weapon for unexpected guests
  • One bite transports you straight to a Portuguese tasca, no plane ticket required
02 -
  • Cool the filling completely before assembling—any residual heat will make your dough soggy and impossible to seal
  • Seal edges really, really well. Any gap will burst during frying and youll lose that precious creamy center
  • You can freeze assembled uncooked rissois on a baking sheet, then transfer to bags. Fry straight from frozen, just add an extra minute
03 -
  • If your dough feels too sticky to roll, chill it for 15 minutes—itll behave much better
  • Chop shrimp smaller than you think you need to. Tiny pieces distribute flavor evenly throughout the creamy filling

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