My whole childhood vacations were spend on a very small sea town in Chile. I grow up eating all kinds of fish, seaweed and crustaceans. By almost always the first introduction for kids to the sea products is by the offering of a empanada, especially if go es with cheese. I'm planning on doing just this with my daughters, wish me luck.
Cheese-shrimp empanadas
for 6 empanadas
Ingredients:
- 10 empanadas dough Goya (on Latin supermarket, on the frozen aisle)
- 1 cup raw shrimp, peeled and cleaned, without tail
- 5 washed and finely chopped scallions white and green parts(green onions)
- 1/2 teaspoon chili powder or merquén
- salt and pepper
- 1 cup of cheese coarsely grated, havarti or monterrey jack are good choice
- oil for frying
Preparation:
- Make the filling: In a medium skillet heat 1 tablespoon vegetable oil over medium-low heat, add the green onions and saute until lightly browned and tender, about 3 minutes, add salt, pepper and merquén, stir well and add the shrimp and cook until they are getting pink. Remove from heat and let cool, add the cheese and mix.
- Thawed the dough, separate carefully. Place 2 teaspoons of filling of shrimp and cheese. Close the empanadas, slightly wet the edge with water and then crushed with a fork to seal the edge. You can also make small folds, after sealing the edge, my favorite way.
- Heat oil in a deep pot to avoid splashing, test the oil with a piece of dough left over, get out to the surface and brown quickly in about 1 minute per side, or 400F. Place the empanadas to be fried, 2 or 3 at a time. Allow to brown on both sides, remove to a plate with absorbent paper towel and let drain 1 minute, serve and eat hot.
