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Portuguese Shrimp Croquettes - Rissóis de Camarão
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
These delicious Portuguese morsels of savoury pastry are full of shrimp and flavour. Call them an appetizer... or a main course... make them now!
Course: Appetizer, Main
Cuisine: Portuguese
Servings: 30 pieces
  • 2 1/3 cups water
  • 3 tbsp unsalted butter
  • 1 tsp lemon zest
  • 1 tsp course sea salt
  • 3 cups all-purpose flour
  • 3 cups of water to cook the shrimp
  • 1 1/2 lbs or 680 g raw black tiger shrimp (31-40). We used easy peel, deveined and shell-on (frozen is fine)
  • 6 tbsp unsalted butter
  • 1/2 medium cooking union finely diced
  • 3/4 cups all-purpose flour
  • 1/2 cup milk we used 2%
  • 1 1/2 cups of the reserved shrimp cooking water
  • 2 tsp tomato paste
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp coarse sea salt
  • 1 tsp white pepper
  • 1/4 cup parsley chopped
For frying:
  • 3 large eggs beaten and poured into a wide rimmed bowl
  • 2 cups plain bread crumbs poured into a wide rimmed bowl
  • Vegetable or canola oil for deep frying
Process for the dough:
  1. Bring the (from the dough ingredients) water, butter, lemon zest and sea salt to a boil in a medium pot.
  2. While the water is coming to a boil, add the flour to a stand mixer bowl.
  3. Once the liquid starts boiling, pour the liquid over the flour in the stand mixer bowl (caution… it’s hot!).
  4. Use the dough hook to knead the dough on low for about 3 minutes or until the dough pulls off the sides of the bowl.
  5. Set aside and let cool.
Process for the filling:
  1. In a medium to large pot, bring 3 cups of water and 2 tsp of salt to a light boil.
  2. Add the shrimp.
  3. If you started with frozen shrimp, use a spoon or fork to separate them as they start to heat up.
  4. Once they turn orange, they’re just about ready, let them cook another 2 or 3 minutes.
  5. Remove the shrimp from the water to let cool for about 5 minutes. Strain and reserve the shrimp water.
  6. Peel the shrimp and discard the shells.
  7. Chop the shrimp into two or three pieces each.
  8. Heat a large frying pan between medium and medium high.
  9. Add the butter and diced onion.
  10. Sauté the onion until translucent.
  11. Mix in the flour with a wooden spoon and continue mixing for about 2 minutes. The butter will start to lump up with the flour.
  12. Reduce the heat to medium.
  13. Add the milk, reserved shrimp water, tomato paste, lemon juice, salt and white pepper.
  14. Mix well to form a thick paste. Add a touch more water if it’s too thick.
  15. Mix in the shrimp and parsley and mix well.
  16. Remove the pan from the heat and set aside to cool for about 15 minutes.
Putting it all together:
  1. Lightly flour your counter surface and place the dough on it.
  2. Lightly flour the top of the dough as well as a rolling pin.
  3. Start rolling out one end of the dough until you have a thin (but not see-through) layer of dough.
    Rolled out dough
  4. Place 1 full tbsp of the shrimp mix on the flat dough.
    Shrimp mix ball on the dough
  5. Fold one end of the dough over the shrimp mix, so that the mix is up against the fold.
    Dough folded over the shrimp mix
  6. press the dough lightly, going around the shrimp mix.
  7. Using a large drinking glass (or cutter), place the glass top over the dough and shrimp mix, leaving an edge of the glass slightly behind the fold in the dough. The dough left under the glass should resemble a half moon.
    Glass positioned over the dough
  8. Press the glass to cut the dough.
    Pressing the glass into the dough to cut it
  9. Lightly press the dough edge all around the round part of the half moon to make sure it’s sealed.
    The formed croquettes
  10. Dip the croquette in the beaten egg.
    Croquettes dipped in the beaten eggs
  11. Place the wet croquette on the bread crumps and turn it over a couple of times to coat it all evenly.
    Croquettes coated with bread crumbs
  12. Set aside on a large plate and repeat the last few steps until all the croquettes are all formed and coated.
  13. Using a deep fryer (or other deep cooking vessel like a dutch oven), heat the oil to between 350 and 360 ºF.
  14. Carefully place a few croquettes in the hot oil (careful not to overcrowd them) and fry them for about 2.5 minutes or until the croquettes are a nice light golden colour.
  15. Remove the cooked croquettes and place them on a large paper towel lined plate to help drain the excess oil.
  16. Repeat the last two steps until all the croquettes are cooked.
  17. Serve croquettes with a side of rice as a main dish, or serve them as appetizers. Enjoy!
Recipe Notes
  • Ideally, have a second person help with the egg and breadcrumb steps.
  • Once the croquettes are coated in the breadcrumbs, you can also place them in a freezer bag (in one layer and not touching) and freeze them for future use.