Shrimp Empanadas (Empanadas de Camarones)
Shrimp, cheese, and Spanish-style tomato sauce empanadas can be prepared with either homemade or store-bought dough.
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Instructions
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To make the dough, beat water, egg, egg white, and vinegar; separately, whisk flour and salt, then cut in shortening.
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Combine the liquid mixture with the flour mixture to form a stiff dough, then knead until smooth, form a disc, wrap, and refrigerate for at least one hour.
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For the shrimp filling, simmer tomato sauce and sofrito in a saucepan, then add seasoned, dried shrimp and cook for approximately two minutes until pink.
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Remove the pan from heat, stir in cheese, and allow the filling to cool completely.
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Heat several inches of oil in a large pot to 375 F.
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Roll the chilled dough to 1/8-inch thickness, cut into rounds, and place a tablespoon of the cooled filling onto the center of each round.
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Fold each dough round over the filling into a half-circle shape and crimp the edges firmly with a fork.
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Fry the empanadas in batches for 1 to 2 minutes per side until lightly golden, then drain on paper towels and cool slightly before serving.