Shrimp empanadas with corn dough! A treat you can’t miss! These are an excellent alternative to empanadas made with wheat flour.
- 2 cups of masa harina
- ½ teaspoon salt
- 1 ¾ cups warm water
- 2 tablespoons Mexican-style hot sauce, optional.
- 500 grams medium shrimp, deveined, peeled, and chopped
- 2 white onions, finely chopped
- 2 cloves garlic, minced
- 1 large poblano chile roasted and cut into strips
- 1 jalapeño pepper, chopped
- ½ teaspoon grill seasoning
- Juice of ½ lime
- Olive oil
- ¼ cup chopped fresh cilantro
- Salt and freshly ground pepper to taste
You may also be interested in: Shrimp Pizza.
- To prepare shrimp: Toss shrimp in a medium bowl with seasoning salt, freshly ground pepper, lime juice and about 2 tablespoons oil, then set aside.
- For the corn masa: In a bowl, add masa flour and salt, then gradually add flour into water until dough forms, add 1 tablespoon hot sauce. Form dough into 10 balls, transfer to a plate, cover with plastic wrap and set aside.
- In a large skillet heat 2 tablespoons of olive oil over medium-high heat, add the onions and cook for 4 minutes, add the garlic and cook for 1 minute more.
- Add the shrimp and cook until they turn pink, 3 to 4 minutes. Add the roasted poblano peppers, jalapeño and mix well. Drain excess liquid, season with salt and pepper and remove from heat.
- Heat 2 cups oil in a medium saucepan or skillet and heat oil over medium-low heat. Fill the empanadas while the oil is heating.
- Using a flat-bottomed plate, flatten each ball of dough between 2 sheets of plastic wrap to form about 12-centimeter tortillas, fill one half of the empanada with 2 to 3 tablespoons of shrimp filling.
- Add some fresh cilantro and using the plastic wrap, gently fold and pinch the edges to seal, then fry the empanadas in hot oil over medium heat on each side until golden brown.
- Drain your shrimp empanadas on a plate lined with paper towels and serve with your favorite dressing.
- To prepare this shrimp empanadas with corn masa recipe successfully, the filling must be free of any excess broth and be cooled before using.
- If you want to combine different fillings, make sure they are well cooked until thickened. The less broth you use, the easier it will be to assemble the empanadas.