Shrimp empanadas are a popular food prepared using a thin flour dough which is filled with shrimp accompanied by any other meat, fish and seafood and with the addition of vegetables.
This combination of ingredients results in a diversity of flavors and textures characteristic of different gastronomic cultures.
There are many ways to prepare them and here we leave you a great variety of shrimp empanadas recipes so that you can taste them whenever you want and obtain a food with an exquisite homemade flavor.
How are shrimp empanadas prepared?
To prepare this simple dish, a dough is used that contains less water and more fats such as vegetables, lard and butter.
This dough is very different from those used to make bread, biscuits or pastries. You only need to add the amount of wheat flour according to the desired empanadas, mix water with the desired type of fat and salt and form a dough.
Balls are formed with this dough, they are stretched obtaining the base of the empanadas, then they are filled with the shrimp and other ingredients, molding with the hands a dough in the shape of a crescent.
This is finished by frying or baking the empanada, finally letting it cool down until it can be tasted.
The way in which the shrimps are seasoned and cooked to fill the empanadas varies according to the taste of the person who prepares them.
What can they be served with?
When eating shrimp empanadas, what we recommend is to accompany them with good sauces, this will amplify the flavors that your palate will finally taste, here we mention the most important ones:
- Tartar sauce: This sauce is perfect for all kinds of fried and seafood dishes. It consists of chopped gherkins, a hard-boiled egg, spring onions and capers. These ingredients are mixed in a bowl with mayonnaise and chopped parsley and a final touch of lemon juice or milk.
- Pink sauce: One of the best to accompany our shrimp empanadas. It is prepared by mixing mayonnaise with ketchup, the juice of half an orange and a splash of brandy and mixing until the desired texture is obtained.
- Guacamole: This sauce of Mexican origin is not far behind. It is obtained by mixing the pulp of a ripe avocado with a little lime juice, mashing it with a fork, adding a chopped spring onion and a ripe tomato in small pieces. Finally add 2 cloves of garlic and a little cilantro, salt and lemon juice and blend in a blender.
- Olivada: Olivada is a kind of olive puree excellent for dressing our empanadas. It is made with peeled and chopped garlic cloves, black olives and a teaspoon of lemon juice, add aromatic herbs such as oregano, thyme and rosemary and thyme, salt and pepper and beat the mixture in a blender until you get a paste with the desired texture.
To all these sauces, if we love the spicy, it is enough to season them with a little tabasco, although if we prefer an acid touch, it is enough to add a few touches of lemon juice.
One of the gastronomies in which shrimps are consumed in empanadas is the Patagonian one, it is well known that in this region of Argentina a great variety of ingredients are used.
This empanada is prepared with cooked mussels to which fish and seafood such as spider crab, shrimp and other fish are added.
It is strongly seasoned with ground chili, paprika, parsley, green onion, fresh coriander and sometimes white wine and capers.