Shrimp Empanadas
Welcome to our culinary journey where we explore the rich flavors of Latin America through our delicious hrimp empanadas. Perfect as an appetizer or a snack, these empanadas are packed with a tantalizing mixture of shrimp, herbs, and spices, wrapped in a golden, flaky crust.
The Heart of the Empanada: Shrimp and Spices
When making Shrimp Empanadas, the quality of your ingredients is key. We recommend using fresh shrimp, peeled and deveined, for the best flavor. The shrimp is sautéed with a blend of garlic, onion, bell peppers, and a mix of Latin spices like cumin and paprika, creating a filling that’s both flavorful and aromatic.
Perfect Pairings
Shrimp Empanadas are versatile and pair wonderfully with a variety of sides and sauces. For a refreshing contrast, try serving them with a tangy cilantro lime sauce or a creamy avocado dip. On the side, a light salad or some sweet plantains can complete your meal.
Empanada Variations
The beauty of empanadas is their versatility. For a vegetarian option, substitute shrimp with a mix of vegetables like spinach, corn, and black beans. If you’re avoiding gluten, use gluten-free dough. The possibilities are endless, allowing you to tailor the recipe to your dietary needs or preferences.
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Can I make Shrimp Empanadas ahead of time?
Absolutely! You can prepare the filling and dough ahead of time. Store them separately in the fridge, and assemble and cook the empanadas when you're ready to serve.
What's the best way to seal empanadas?
After filling the dough, fold it over the filling to create a half-moon shape. Press the edges together firmly, then crimp with a fork or twist the edges for a traditional look.
Can I bake these empanadas instead of frying?
Certainly! Baking is a healthier option. Brush the empanadas with an egg wash and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown.
What kind of dough is best for empanadas?
You can use store-bought empanada dough, or make your own using flour, butter, and water. The key is to have a dough that's pliable and easy to work with.
How long can I store cooked empanadas?
Cooked empanadas can be stored in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crispiness.
Shrimp Empanadas
Discover the secrets to making the perfect Shrimp Empanadas, a savory Latin American treat filled with flavorful shrimp and spices.
Cuisine
Latin american
Serves
4
Prep
30 mins
Cook
20 mins
Total
50 mins
Calories
400 kcal
Ingredients
500 g fresh shrimp, peeled and deveined
1 medium onion, finely chopped
1 medium red bell pepper, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
12 sheets empanada dough
1 egg, beaten (for egg wash)
2 tablespoon olive oil
Instructions
Heat olive oil in a pan over medium heat. Add chopped onions and red bell peppers, sauté until soft.
Add minced garlic to the pan and cook for another minute.
Add the shrimp to the pan and cook until they turn pink and are cooked through.
Season the shrimp mixture with ground cumin, paprika, salt, and black pepper. Stir well and remove from heat.
Let the shrimp mixture cool. Meanwhile, preheat your oven to 375°F (190°C) if baking.
Roll out the empanada dough and cut it into circles using a round cutter or a small bowl.
Place a spoonful of the shrimp mixture onto each dough circle, leaving enough edge to seal.
Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing them with a fork or twisting them.
Brush the top of each empanada with beaten egg for a golden finish.
If baking, place empanadas on a baking sheet and bake for 20-25 minutes until golden. If frying, heat oil in a deep fryer or a large pan and fry the empanadas until golden brown.
Remove empanadas from the oven or fryer and let them cool slightly before serving.
Nutrition
- Calories 400 kcal |
- Carbohydrate Content 35 g |
- Cholesterol Content 150 mg |
- Fat Content 18 g |
- Fiber Content 2 g |
- Protein Content 20 g |
- Serving Size 1 portion |
- Sodium Content 400 mg |
- Sugar Content 3 g |
- Saturated Fat Content 4 g |