Appetizer

Shrimp Rissóis

Half-moon pastries of cooked dough filled with velvety shrimp cream, breaded, and fried until crisp.

What you’ll need

• shrimp: 500 g
• flour: 400 g
• milk: 500 ml
• butter: 100 g
• eggs: 3 pcs
• breadcrumbs: 250 g
• vegetable oil: 1000 ml
• water: 500 ml
• yellow onion: 120 g
• garlic: 10 g
• parsley: 20 g
• fine salt: 8 g
• black pepper: 2 g
• ground nutmeg: 1 g

How to make it

1. Poach the shrimp in 500 ml barely simmering water for 2-3 minutes until opaque and 63°C/145°F. Cool and chop the shrimp, then strain and reserve 250 ml cooking liquid.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.