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Empanadas de Camaron (Shrimp Empanadas)

prep:

20 min

cook:

30 min

6 servings

US

original

metric

Picture for Empanadas de Camaron (Shrimp Empanadas)

6 servings

US

original

metric

Ingredients

Directions

Ingredients

1 lb shrimp, peeled & chopped, save the shells

½ onion, chopped

4 garlic cloves, minced

2 tbsp olive oil

2 tbsp butter

1 tsp black pepper

2 tsp salt

5 guajillo Chiles, stemmed & seeded

3 cup Water

3 cup maseca

2 tbsp ground shrimp (optional)

1 cup chihuahua cheese

Oil for frying

Avocado for serving

Get ingredients with

Directions

Directions

Ingredients

1 lb shrimp, peeled & chopped, save the shells

½ onion, chopped

4 garlic cloves, minced

2 tbsp olive oil

2 tbsp butter

1 tsp black pepper

2 tsp salt

5 guajillo Chiles, stemmed & seeded

3 cup Water

3 cup maseca

2 tbsp ground shrimp (optional)

1 cup chihuahua cheese

Oil for frying

Avocado for serving

Get ingredients with

Step 1

To a pot of boiling water, add the guajillo Chiles & the shrimp shells. Let boil for 10 minutes. Turn off heat & let cool down.

5 guajillo Chiles, stemmed & seeded

1 lb shrimp, peeled & chopped, save the shells

3 cup Water

Step 2

To a large skillet on medium heat, add the oil & butter, once hot, add the onion & garlic, cook for 2-3 minutes.

2 tbsp olive oil

2 tbsp butter

4 garlic cloves, minced

½ onion, chopped

Step 3

Add the chopped shrimp, 1 tsp salt & 1 tsp pepper. Cook stirring for 2 minutes. Add to a bowl and let the shrimp cool down.

1 lb shrimp, peeled & chopped, save the shells

2 tsp salt

1 tsp black pepper

Step 4

Once the Chiles have cooled down, remove the shrimp shells from the liquid, add the Chiles and soaking liquid to a blender. Blend until smooth. Pour the blended Chiles through a strainer into a measuring cup. You’ll have about 3 cups Chile water.

Step 5

To a large mixing bowl add 3 cups masa cups, 1 tsp salt & 2 tbsp ground shrimp(optional) and 2 cups of the Chile water. Mix together with your hands until the dough comes together. If needed, add more water 1-2 tbsp at a time, until the dough no longer sticks to your hand.

3 cup masa

5 guajillo Chiles, stemmed & seeded

3 cup Water

2 tbsp ground shrimp (optional)

2 tsp salt

Step 6

To make the empanadas, get a golf ball sized dough ball, add to a tortilla press lined with a plastic bag, press down to thin out the masa.

Step 7

For the filling, mix the cheese into the shrimp. Remove the top part of the plastic, leaving the masa still on the bottom part, add 2 tbsp of the shrimp filling. Using the plastic, fold the masa together in half to close up the empanada. Carefully remove the closed empanada from the plastic & set aside while you make the rest.

Step 8

To a large skillet, add in canola or veggie oil for frying. Set to medium high heat, once hot, add in the empanadas, fry for 3-4 minutes per side.

Step 9

Once crispy, drain and place onto paper lined plates while you fry the rest.

Step 10

To serve, add a slice of avocado on top of each empanada and salsa & limes on the side.

Avocado for serving

Step 11

Enjoy 😋

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