Lent doesn't have to mean sacrificing flavor! These Lenten Shrimp Empanadas offer a delicious and satisfying alternative to traditional meat-heavy dishes. Imagine a crispy, golden-brown pastry shell bursting with a succulent filling of tender shrimp, vibrant spices, and a hint of lime. This Mexican-inspired recipe combines the best of both worlds: the comforting familiarity of empanadas with the lightness and freshness of seafood, making it a perfect dish for a Friday night dinner or a festive gathering. The savory shrimp filling is surprisingly easy to prepare, balancing zesty flavors with a subtle warmth.
This recipe provides a flavorful and satisfying Lenten meal without compromising on taste or enjoyment. Ready to embark on a culinary journey and create these delectable empanadas? Let's dive into the step-by-step instructions to guide you through the process of making these mouthwatering treats.
Tools Needed
- blender or food processor
- pan
- tortilla press
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Prepare the corn dough. If buying pre-made, skip this step. Otherwise, mix nixtamalized corn flour for tortillas with salt and warm water until well hydrated. Cover with plastic wrap and let rest for at least an hour (preferably a couple).
- In hot oil, sauté chopped onion for 4-5 minutes. Add minced garlic (avoid burning), then tomatoes, jalapeño, and salt. Cook for 8 minutes over medium-low heat. Stir in cilantro and cook until liquid evaporates. Remove from heat, stir in some garlic butter, and add the chopped shrimp. Let the filling cool completely.
- Add baking powder and wheat or rice flour to the rested corn dough, kneading until soft and flexible but not watery. Portion the dough into 50g balls.
Step 2. Make the Garlic Butter
- Blend garlic, water, and butter in a blender or food processor until smooth. Melt butter in a pan, add the garlic mixture, and cook over medium heat for 8-9 minutes, until water evaporates. Set aside to cool.
Step 3. Assemble and Fry the Empanadas
- Place a dough ball between two sheets of plastic and press using a tortilla press. Fill with the cooled shrimp filling, seal the edges tightly using the plastic, ensuring they won't open while frying.
- Carefully fry the empanadas in hot oil until golden brown on both sides. Remove and drain on a rack.
Step 4. Serve
- Serve the empanadas with guacamole and green sauce.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- Keep the dough covered to prevent it from drying out.
- Don't burn the garlic while making the filling, as it will become bitter.
- Ensure the filling is completely dry before filling the empanadas to prevent the dough from getting soggy and breaking.
- Keep the unfried empanadas covered with plastic wrap to prevent drying.
Nutrition
- N/A
FAQs
1. Can I make the empanada dough ahead of time?
Yes! You can make the dough a day or two in advance and store it in the refrigerator, wrapped tightly in plastic wrap. Bring it to room temperature before rolling it out.
2. What can I substitute for the shrimp?
While shrimp is classic, you can substitute with other firm, white fish like cod or tilapia. Adjust cooking time as needed, ensuring the fish is cooked through.
These Lenten Shrimp Empanadas are a testament to the versatility and deliciousness of Mexican cuisine, offering a flavorful and satisfying Lenten meal that’s both simple to make and impressive to serve. Enjoy the vibrant flavors and the satisfying crunch of these delightful empanadas, perfect for sharing with family and friends. Happy cooking!