{"id":7218,"date":"2024-04-26T13:48:39","date_gmt":"2024-04-26T13:48:39","guid":{"rendered":"https:\/\/homekitchennotes.com\/foodiecrush\/2024\/04\/26\/shrimp-empanadas\/"},"modified":"2024-07-30T08:29:40","modified_gmt":"2024-07-30T08:29:40","slug":"shrimp-empanadas","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/shrimp-empanadas\/","title":{"rendered":"Shrimp Empanadas"},"content":{"rendered":"

For a Uruguayan like Ignacio Mattos, who developed this recipe, these snacks are a labor of love. Gather a crew to help stuff and pinch them, then fry up enough for a crowd. If you can find head-on shrimp, buy them and add the heads to the stock. They\u2019ll add an intense shrimp flavor to the filling.<\/p>\n

\n

Ingredients<\/h2>\n

8\u201312 servings<\/p>\n

\n

Dough<\/h3>\n

4<\/p>\n

oz. lard, melted, slightly cooled<\/div>\n

1<\/p>\n

Tbsp. kosher salt<\/div>\n

1<\/p>\n

Tbsp. red wine vinegar<\/div>\n

6<\/p>\n

cups all-purpose flour, plus more for surface<\/div>\n

Filling<\/h3>\n

1<\/p>\n

lb. small shrimp, preferably head-on, peeled, deveined, shells and heads reserved<\/div>\n

4<\/p>\n

Tbsp. extra-virgin olive oil, divided<\/div>\n

\u2153<\/p>\n

cup dry white wine<\/div>\n

1<\/p>\n

medium onion, very finely chopped<\/div>\n

4<\/p>\n

garlic cloves, thinly sliced<\/div>\n

6<\/p>\n

Tbsp. chilled unsalted butter, cut into pieces<\/div>\n

2<\/p>\n

Tbsp. finely chopped cilantro<\/div>\n

1<\/p>\n

tsp. finely grated lemon zest<\/div>\n

\u00bd<\/p>\n

tsp. crushed red pepper flakes<\/div>\n
Kosher salt<\/div>\n
Vegetable oil (for frying; about 8 cups)<\/div>\n

Special Equipment<\/h3>\n
Special Equipment: A 4\u00bd”-diameter cookie cutter; a deep-fry thermometer<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Dough<\/h3>\n

    Step 1<\/h4>\n

    Mix warm lard, salt, vinegar, and 2 cups lukewarm water in a large bowl to combine. Gradually add 6 cups flour, mixing with a sturdy wooden spoon or your hands until a shaggy dough forms.<\/p>\n

    Step 2<\/h4>\n

    Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Wrap in plastic and chill at least 2 hours.<\/p>\n

    Step 3<\/h4>\n

    Do Ahead:<\/strong> Dough can be made 2 days ahead. Keep chilled.<\/li>\n

  2. \n

    Filling and Assembly<\/h3>\n

    Step 4<\/h4>\n

    Cut shrimp in half lengthwise, then finely chop (it\u2019s okay if some pieces get pasty). Set aside.<\/p>\n

    Step 5<\/h4>\n

    Heat 2 Tbsp. olive oil in a large saucepan over medium-high. Add reserved shrimp shells and heads (if using) and cook, smashing down on shells and heads occasionally with a wooden spoon, until pink and bottom of pot begins to brown, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add \u2154 cup water; bring to a boil. Reduce heat to low and simmer until reduced by one-third, 6\u20138 minutes. Let cool. Strain stock through a fine-mesh sieve into a heatproof measuring glass, pressing on solids; discard solids.<\/p>\n

    Step 6<\/h4>\n

    Wipe out pan, add remaining 2 Tbsp. olive oil, and set over medium heat. Cook onion, stirring often, until softened but without taking on any color, about 5 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add shrimp stock and reserved shrimp and cook, stirring occasionally, until most of the shrimp have turned pink, about 2 minutes. Remove from heat. (Shrimp will continue cooking in the residual heat.) Mix in butter, cilantro, lemon zest, and red pepper flakes; season with salt. Let cool 20 minutes, then transfer to a medium bowl. Chill at least 1 hour before using.<\/p>\n

    Step 7<\/h4>\n

    Divide dough into 6 equal pieces. Cover all but 1 piece with plastic wrap and chill. Roll out remaining piece of dough to a 14″ round about 1\/16″ thick.<\/p>\n

    \"This<\/span><\/div>\n
    Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski<\/span><\/div>\n

    Step 8<\/h4>\n

    Using cutter, punch out 6 rounds from dough. Place 1 Tbsp. filling in the center of each and brush water halfway around edge of each round.<\/p>\n

    \"Image<\/span><\/div>\n
    Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski<\/span><\/div>\n

    Step 9<\/h4>\n

    Fold dry side of dough up and over filling to create a semicircle. Pinch edges to seal; crimp.<\/p>\n

    \"This<\/span><\/div>\n
    Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski<\/span><\/div>\n

    Step 10<\/h4>\n

    Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining dough and filling. Chill 20 minutes.<\/p>\n

    \"This<\/span><\/div>\n
    Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski<\/span><\/div>\n

    Step 11<\/h4>\n

    Meanwhile, pour vegetable oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350\u00b0. Working in batches and adjusting heat to maintain temperature, fry empanadas, turning often, until deep golden brown, 5\u20137 minutes per batch. Transfer to a wire rack set over paper towels; let cool 2 minutes before serving.<\/p>\n

    Step 12<\/h4>\n

    Do Ahead:<\/strong> Filling can be made 1 day ahead. Keep chilled.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    For a Uruguayan like Ignacio Mattos, who developed this recipe, these snacks are a labor of love. Gather a crew to help stuff and pinch them, then fry up enough for a crowd. If you can find head-on shrimp, buy them and add the heads to the stock. They\u2019ll add an intense shrimp flavor to […]<\/p>\n","protected":false},"author":4,"featured_media":7219,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7218","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-sampler"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=7218"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7218\/revisions"}],"predecessor-version":[{"id":9002,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7218\/revisions\/9002"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/7219"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=7218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=7218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=7218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}