This recipe for Portuguese shrimp turnovers, or rissóis de camarão, has been our go-to appetizer for celebrations ever since Kat Jeter introduced me to Melinda Machado’s family-style preparation. These dough pockets are small, approachable, and deliver a lovely contrast: a tender, slightly chewy pastry shell giving way to a creamy, savory shrimp filling that tastes of sea-sweetness, warm butter, and a whisper of parsley. I first tasted them at a São João festival where someone passed a tray across a crowded room; the turnovers disappeared within minutes and I tracked down the kitchen until I learned how to make them myself. That memory — sweaty summer air, music, and the comforting snap of a turnover — is part of why this recipe matters to me. What makes these particular turnovers special is their versatility. The dough is sturdy enough to hold a rich béchamel-style filling, yet delicate when fried to a light golden color. The filling is built on a simple shrimp stock, turned into a velvety liaison with milk and egg, and finished with a touch of parsley for brightness. They’re an excellent make-ahead appetizer: you can shape and freeze them raw, then fry from frozen for party-day convenience. Over the years I’ve refined the balance of moisture so the pockets don’t weep, and I’ll share those practical cues below so yours come out perfect every time.

Ingredients

• Dough: Flour — 6 cups all-purpose flour. Look for a reliable brand like King Arthur or Pillsbury for consistent structure; the higher protein helps the dough hold its shape when rolled thin.
• Dough: Water & Milk — 4 cups water and 2 cups whole milk. The combination gives tenderness from milk fats and enough hydration to form a pliable ball; do not substitute skim milk or you’ll lose richness.
• Dough: Butter & Olive oil — 1/2 cup (1 stick) unsalted butter and 1/4 cup olive oil. The butter provides flavor while the olive oil keeps the dough glossy and easy to roll.
• Dough: Salt — 2 tablespoons. This sounds like a lot but much will stay in the dough and seasons the pastry from inside.
• Filling: Shrimp — 2 pounds shrimp with heads on. Buying shrimp with heads makes a superior stock; if you must, use shells but lose a bit of depth in the broth.
• Filling: Butter & Oil — 2 tablespoons butter and 1 tablespoon olive oil for sweating the onion and adding silkiness.
• Filling: Onion & Parsley — 1/2 small onion, minced, and 1 teaspoon minced parsley. These aromatics brighten the filling and cut through the richness.
• Filling: Milk & Eggs — 1/2 cup whole milk and 2 eggs beaten. The eggs are tempered in to thicken and add a custard-like body.
• Filling: Flour — 1 cup all-purpose flour used to thicken the shrimp stock into a glossy filling.
• Frying: Oil — about 2 cups neutral oil (peanut or vegetable) for frying to 350°F; and 2 cups fine breadcrumbs plus 2 beaten eggs for the breading station.

Instructions

Make the Dough: In a large saucepan bring 4 cups water, 2 cups whole milk, 1/2 cup (1 stick) butter, 1/4 cup olive oil and 2 tablespoons salt to a rolling boil. Remove from heat and slowly add 6 cups flour, stirring vigorously with a wooden spoon until a smooth dough ball forms. Wrap loosely in a clean dish towel and let cool to room temperature — this prevents the dough from becoming gummy when you roll it. Prepare the Shrimp and Stock: Place the 2 pounds shrimp (heads on) in a pot with 2 cups water, cover, and simmer until cooked through, about 3–5 minutes. Reserve the cooking liquid by straining through a fine sieve — this is your concentrated shrimp broth. Remove shrimp heads and shells; peel and finely chop the shrimp meat and set aside. Make the Filling: In a skillet over medium heat melt 1/4 stick (2 tablespoons) butter with 1 tablespoon olive oil. Sauté the minced onion until translucent, then add 1/2 cup milk and bring to a scald (do not boil). Stir in 1 teaspoon minced parsley. Temper the 2 beaten eggs by stirring a ladle of warm mixture into the eggs, then return the eggs slowly to the skillet while stirring constantly to create a smooth custard. Add about 2 cups of the reserved shrimp broth and whisk in 1 cup flour a little at a time until the mixture thickens into a glossy, spoonable consistency. Fold in the chopped shrimp and adjust seasoning with salt and pepper. Cool slightly — filling should be thick enough that a teaspoon sits atop the dough without spreading. Assemble Turnovers: On a lightly floured surface roll dough to about 1/8 inch thickness. Spoon about 1 teaspoon of filling slightly up from the bottom edge, fold the bottom edge up and over to form a half-moon, then use a 3½ to 4 inch round cutter (or an upside-down cup) to trim and seal edges. Press edges firmly to seal; you can crimp with a fork for extra security. Continue until dough and filling are used, re-rolling scraps as needed. Bread and Fry: Set up a breading station: beaten eggs in one bowl, fine breadcrumbs in another. Dip each turnover in egg, then coat thoroughly with breadcrumbs, shaking off excess. Heat oil in a deep skillet or pot to 350°F (use a thermometer). Fry in batches until golden brown, about 2–3 minutes per side. Drain on paper towels and serve warm.

Storage Tips

Store cooled turnovers in an airtight container in the refrigerator for up to 3 days. For longer keeping, freeze on a baking sheet until solid, then pack into freezer-safe bags for up to 3 months. Reheat refrigerated items in a 350°F oven for 10–12 minutes to restore crispiness; for frozen, reheat at 375°F for 15–18 minutes or fry directly from frozen until golden. Avoid microwaving as it will make the breadcrumb soggy. Keep paper towels on the serving tray to absorb any residual oil for best texture.

Ingredient Substitutions

If you cannot find shrimp with heads, use peeled shrimp plus 1 cup low-sodium seafood stock to maintain depth. For a lighter filling, replace half the butter with extra olive oil. To make gluten-free pockets, use a 1:1 gluten-free flour blend for both dough and thickener and gluten-free breadcrumbs for coating; texture will be slightly different. For dairy-free, substitute plant-based milk and vegan butter, noting the flavor will be less rich but still enjoyable. Adjust seasoning to compensate for milder substitutes.

Serving Suggestions

Serve warm on a platter with lemon wedges and a small bowl of warmed piri-piri or mayonnaise-based dipping sauce (mix mayonnaise with a squeeze of lemon and smoked paprika). Pair with a crisp Portuguese vinho verde or a light white like Vinho Verde or Albariño. Garnish with chopped parsley for color. These are great as first-course finger food before a larger seafood meal or as part of a tapas-style spread alongside olives, chouriço, and roasted peppers.

Cultural Background

Rissóis de camarão are a staple of Portuguese celebrations — birthdays, weddings, festivals — and reflect the country’s love of seafood and small, shareable plates. The technique of enclosing creamy seafood in a fried shell likely evolved from cross-cultural influences in Iberia and maritime trade routes. Regional variants swap the filling for cod, chicken, or vegetables, but shrimp fillings remain especially popular in coastal regions. Serving these at gatherings fosters community: they’re meant to be passed around and savored hot, often reminding families of particular holidays or seaside feasts.

Seasonal Adaptations

In summer, serve with a bright herb salad and chilled white wine; in winter, pair with a warm garlic aioli and roasted root vegetables. For holiday parties, add a pinch of smoked paprika or a tiny bit of grated lemon zest to the filling to brighten the flavors. During Lent, the shrimp version is perfect; for vegetarian-friendly Lenten options, substitute the filling with a creamy mushroom and leek mixture seasoned with lemon and parsley.

Meal Prep Tips

Prepare the filling and dough a day ahead. Wrap the chilled dough tightly and refrigerate, and store filling in an airtight container. On the day of serving roll, assemble, and freeze turnovers on a tray before transferring to bags. Bread some right away and freeze the rest raw for later. When ready to serve, fry the frozen turnovers directly; this saves time and keeps the filling stable. Label bags with date and frying instructions for future convenience.

These turnovers are a celebration in miniature — a recipe I return to whenever I want to bring people together. Whether you’re making a batch for a crowd or testing your folding technique with a single tray, they reward patience with crisp, creamy bites that feel like a hug from the Portuguese kitchen. Try them and make the recipe your own.