Save These beloved Portuguese appetizers feature delicate dough envelopes filled with a rich, creamy shrimp béchamel. The preparation involves creating a smooth choux pastry-style dough, simmering fresh shrimp, and crafting a velvety filling with aromatic onions, garlic, and parsley. Each turnover gets dipped in egg and breadcrumbs before frying until gorgeously golden and crisp. The result captures coastal Portuguese flavors—tender seafood enclosed in satisfying crunch. Perfect for sharing at gatherings or enjoying as an elevated snack.
The first time I bit into a shrimp rissois was at my Portuguese neighbor's birthday party, and I spent the next hour trying to identify what made that creamy filling so impossibly delicious. She finally laughed and told me it was just patience and butter, lots of butter. Now these crispy half-moons are my go-to whenever I need to impress guests without spending all day in the kitchen.
Last Christmas, I made three dozen rissois for my family's holiday gathering. My aunt stood by the stove eating them warm from the oil, declaring she'd never need another appetizer recipe again. Something about these little turnovers makes people linger in the kitchen, waiting for the next batch to emerge golden and piping hot.
Ingredients
- Allpurpose flour (250 g): The foundation of both dough and filling, choose unbleached for the best texture
- Unsalted butter (60 g total): Butter adds essential flavor and richness, don't substitute with margarine
- Milk (300 ml total): Whole milk creates the creamiest béchamel, essential for that luxurious filling
- Small raw shrimp (280 g): Small shrimp chop easily and distribute evenly throughout the filling
- Small onion: Finely chopped onion melts into the sauce, adding sweetness without chunks
- Lemon juice: Brightens the rich filling, cutting through the butter and cream
- Fresh parsley: Adds a fresh herbal note that balances the decadent sauce
- Breadcrumbs (180 g): Use plain, fine breadcrumbs for the crispiest coating
Instructions
- Making the smooth dough:
- Heat milk, water, butter, and salt in a saucepan until boiling, then dump in all the flour at once. Stir furiously until the dough forms a ball and pulls away from the sides. Let it cool enough to handle, then knead until smooth and cover it while you make the filling.
- Preparing the creamy shrimp filling:
- Poach the shrimp quickly in salted water until just pink, then chop them into tiny pieces. Sauté onion until soft and translucent, add garlic for just a minute, then stir in flour to cook away the raw taste. Whisk in milk gradually to create a thick béchamel, then fold in the shrimp, lemon juice, and parsley. Season well and let it cool completely.
- Assembling the turnovers:
- Roll the dough thin, about 1/8 inch, and cut circles with a 3inch cutter. Place a teaspoon of filling in the center, fold into a halfmoon, and press edges firmly with your fingers or a fork to seal. Keep filled rissois covered with a damp towel so they don't dry out.
- Breading and frying:
- Dip each rissois in beaten egg, letting excess drip off, then coat thoroughly in breadcrumbs. Fry in 350°F oil for 2 to 3 minutes per side until deeply golden. Drain on paper towels and serve while still warm.
Save My daughter now requests these for her birthday instead of cake, and I've started making double batches just to keep up. There's something magical about that first bite when the steam escapes and you realize homemade tastes even better than the bakery version.
Make Ahead Strategy
Freeze the assembled, unbreaded rissois on a baking sheet until firm, then transfer to a freezer bag for up to three months. Thaw briefly in the refrigerator before breading and frying, they'll taste just as fresh as the day you made them.
Frying Like a Pro
Maintain your oil at 350°F using a thermometer if possible, as too hot and they'll burn before cooking through, too cool and they'll absorb excess grease. A heavy Dutch oven holds heat steadily better than a thin pan, and never fill it more than halfway with oil.
Serving Suggestions
Rissois are traditionally served at room temperature in Portugal, but I love them warm when the filling is at its creamiest. Offer lemon wedges for squeezing, and keep the napkins nearby because eating these can get wonderfully messy.
- Try a garlic aioli for dipping if you want extra richness
- A light green salad with vinaigrette balances their indulgence perfectly
- They disappear fastest when served with cold white wine or sparkling wine
Save Every time I serve these, someone asks for the recipe, and I always smile knowing the secret is nothing more than good ingredients and a little patience at the stove.
Recipe FAQs
- → Can I freeze uncooked rissois?
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Absolutely. Arrange assembled, unbreaded rissois on a baking sheet and freeze until solid. Transfer to freezer bags for up to 3 months. Fry directly from frozen, adding 1-2 minutes to cooking time.
- → What oil works best for frying?
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Neutral oils with high smoke points like canola, vegetable, or peanut oil perform excellently. Maintain temperature around 350°F for even cooking without burning.
- → Can I bake instead of fry?
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Yes, though texture differs. Brush with oil and bake at 400°F for 15-20 minutes, flipping halfway. Results won't achieve the same crispy exterior but remain delicious.
- → How do I prevent filling from leaking?
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Ensure filling cools completely before assembling. Don't overfill—1 teaspoon per circle is sufficient. Seal edges thoroughly, pressing with fork tines for extra security.
- → What substitutes work for shrimp?
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Crab meat, shredded white fish like cod or haddock, or even lobster make excellent alternatives. Adjust cooking time slightly based on protein choice.
