This recipe for Portuguese Shrimp Turnovers, known in Portugal as Rissóis de Camarão, is one of those dishes that immediately sends me back to crowded family parties where platters of warm turnovers disappeared before you could say "pass the cocktail napkins." I first learned this particular version from my friends Kat Jeter and Melinda Machado, who taught me the balance between a tender, slightly chewy dough and a rich, creamy shrimp filling. These pockets are crisp, golden, and deliver a tender, savory bite of shrimp and béchamel-like sauce that’s both comforting and celebratory.

I began making these at home for holiday gatherings and discovered they travel well, can be made ahead, and freeze beautifully before frying. The texture contrast is irresistible: a thin, pliable dough that seals a delicate, creamy filling; once fried, it becomes crunchy and buttery on the outside while staying moist inside. They’re perfect as an appetizer, party finger food, or even as a main course with a simple salad. The scent of butter and sautéed onions fills the kitchen, and every time I bring these out, the room brightens—guaranteed to impress even the most particular seafood fans.

Ingredients

• Dough: 6 cups all-purpose flour, 4 cups water, 2 cups whole milk, 1/2 cup (1 stick) unsalted butter, 1/4 cup olive oil, 2 tablespoons kosher salt. The combination of milk and water yields a tender but resilient dough; use good-quality unsalted butter for flavor control.
• Shrimp and Broth: 2 pounds whole shrimp with heads attached. Boiling the shrimp with the heads yields a flavorful broth that is integral to the filling; use medium shrimp for best texture.
• Filling Base: 2 tablespoons unsalted butter, 1/2 medium onion minced, 1 tablespoon olive oil, 1 teaspoon fresh parsley minced, 2 large eggs (beaten), 1/2 cup whole milk, 1 cup all-purpose flour, 2 cups reserved shrimp broth from boiling.
• Coating & Frying: 2 cups neutral frying oil (vegetable or peanut), 2 cups fine dry breadcrumbs, 2 large eggs (beaten) for egg wash. Maintain oil at 350°F for even browning.
• Notes on shopping: choose fresh shrimp with bright shells and a clean smell. For the flour, standard all-purpose works best and gives the classic texture; higher-protein flours make the dough tougher.

Instructions

Prepare the Dough: In a large heavy saucepan, combine 4 cups water, 2 cups whole milk, 1/2 cup unsalted butter, 1/4 cup olive oil, and 2 tablespoons salt. Bring to a rolling boil over medium-high heat, then reduce heat to low and add 6 cups flour all at once, stirring vigorously with a wooden spoon until a smooth dough ball forms and pulls away from the sides. Remove dough from pan and transfer to a clean cloth; loosely wrap and let cool to room temperature before rolling. Cooling prevents the dough from becoming gummy when rolled. Cook and Prepare the Shrimp: Place the shrimp (heads on) in a pot with about 8 cups water and a pinch of salt; bring to a boil and cook until just opaque, about 2–3 minutes. Reserve 2 cups of the cooking liquid (shrimp broth) and discard the rest or save for another use. Remove heads, peel shrimp, and chop shrimp finely. Set chopped shrimp aside and keep broth warm. Make the Filling: Melt 2 tablespoons butter in a skillet over medium heat with 1 tablespoon olive oil. Add the minced onion and cook until translucent, about 4–5 minutes. Add 1/2 cup milk and warm until just scalding, then stir in minced parsley. Slowly drizzle the beaten eggs (2 eggs) into the skillet while stirring constantly to create a silky base—this technique thickens without scrambling. Add 2 cups reserved shrimp broth and slowly whisk in 1 cup flour in small additions until the mixture thickens to a spoonable, firm ragout. Fold in chopped shrimp, adjust salt and pepper to taste, and cool the filling to room temperature to make assembly easier. Roll and Shape: On a lightly floured surface, roll the cooled dough to about 1/8 inch thickness. Place a teaspoon or tablespoon (depending on desired size) of filling slightly up from the bottom edge of the rolled dough. Fold the dough over the filling and use a 3.5 to 4-inch round cutter or an inverted drinking glass to cut a half-moon shape, sealing the edges. Re-roll scraps and continue until all dough and filling are used. Keep filled turnovers covered with a cloth while you work to prevent drying. Coat the Turnovers: Set up a dredging station with beaten eggs (2 eggs) and 2 cups breadcrumbs. Dip each turnover first into the egg, letting excess drip, then coat thoroughly with breadcrumbs. A thin, even breadcrumb layer ensures crispness without heaviness. Fry to Golden Perfection: Heat about 2 cups frying oil in a heavy skillet or pot to 350°F. Fry turnovers in small batches until evenly golden brown, about 2–3 minutes per side. Use a slotted spoon to transfer to a paper towel-lined rack to drain and rest for a minute—this helps set the filling. Serve warm.

Storage Tips

Refrigerate cooled, cooked turnovers in an airtight container for up to 3 days. To reheat, bake in a 350°F oven for 8–12 minutes until hot and crisp, or briefly shallow-fry in hot oil to restore crunch. For long-term storage, freeze un-fried, breaded turnovers on a tray until solid, then move to a freezer bag and label with the date—use within 3 months. Thaw in the refrigerator overnight before frying for best texture and safety. Avoid microwaving, which makes the coating soggy and the filling rubbery.

Ingredient Substitutions

If you prefer smaller shrimp, use about 2.5 pounds peeled shrimp; adjust cooking time for the initial boil. For a dairy-free version, substitute the milk and butter with unsweetened soy milk and vegan butter; texture will be slightly different but still delicious. Gluten-free cooks can use a 1:1 gluten-free flour blend for both the dough and filling and gluten-free breadcrumbs for coating—expect a slightly denser dough. To amplify seafood flavor, add a splash of dry white wine to the filling during the milk step and simmer off the alcohol.

Serving Suggestions

Serve warm with lemon wedges and a simple parsley-garlic mayonnaise for dipping or a light herb vinaigrette. These turnovers pair beautifully with a crisp green salad, roasted vegetables, or a bowl of caldo verde for a full Portuguese-themed spread. For a festive buffet, present them on a platter with toothpicks and small bowls of aioli and spicy piri-piri sauce. Garnish with finely chopped parsley and a light squeeze of fresh lemon to brighten the shrimp flavors.

Cultural Background

Rissóis are a beloved part of Portuguese culinary tradition, often found at parties, baptisms, and family gatherings. The concept—crispy pastry pockets filled with savory ragouts—has variations across Portugal, including crab, cod, and meat versions. Shrimp turnovers are especially popular in coastal regions where fresh seafood is abundant. Historically, the technique of creating a thickened filling and encasing it in dough reflects Portuguese influences from both Mediterranean and Atlantic culinary practices.

Seasonal Adaptations

In spring and summer, lighten the filling with more parsley, a squeeze of lemon, and diced spring onions. In colder months, add a touch of cream to the filling for extra richness and fold in chopped roasted red peppers for color. For holiday occasions, make mini turnovers for hors d'oeuvres or add a touch of smoked paprika to the breadcrumb coating for a festive aroma. These small changes keep the turnover relevant year-round.

Meal Prep Tips

Make the filling up to two days ahead and keep chilled. Prepare and shape turnovers in an assembly line and freeze on trays before bagging; this reduces stress on the day of your event. Label bags with the date and cooking instructions so helpers can fry directly from frozen at 350°F for slightly longer—about 3–4 minutes per side—until golden. Use a digital thermometer to ensure oil stays near 350°F for consistent results.

These turnovers are more than a recipe; they are a slice of Portuguese hospitality—perfect for sharing, celebrating, and making memories. I hope you try them at your next gathering and enjoy the ritual of rolling, filling, and frying with friends and family.