Posted by Roth McCoy | Posted in Finger Food, World Recipes | Posted on 27-05-2015
Shrimp Empanadas With Creamy Chipotle Sauce A Traditional Mexican Dish Perfect for picnics
This is a traditional dish from northwest Mexico Sinaloa and Nayarit. It is perfect for warm weather and of course, to take on a picnic. The combination of seafood and corn is really extraordinary, plus the chipotle sauce that gives this preparation an even more interesting taste.
It is really very simple to make. If you rather not use the corn masa, you could use store bought puff pastry and bake them instead of frying them. It is not greasy at all if you let them drain properly.
Recipe for about 10 small empanadas
For the filling:
2 tbsp. oil
½ medium onion, chopped
2 garlic cloves, chopped
½ pound fresh shrimp
1/3 cup fresh cilantro leaves, chopped
For the masa:
You can follow the instructions on the package. I believe Maseca is sold in most grocery stores in the U.S.
In this case I used:
1 cup masa
2/3 warm water
1/8 tsp. salt
¾ cup oil for frying
For the creamy chipotle sauce :
1 tiny can of chipotle chilies. You will need about 2 chilies.
1 cup thick cream, preferably not sour cream.
1 garlic clove
1 small piece of onion
5-6 cilantro leaves
Salt and pepper
To cook the Shrimp:
- Peel the shrimp and de vein them. Rinse well, drain and dry with a paper towel. Chop them roughly.
If you find shrimp with the head on, just tear the head off and rinse very well.
Peel the skin and take the tail off.
Shrimp have a vein on the bottom and on the top along the center. With a sharp, pointed paring knife, use the point to remove the veins. It is time consuming, but it’s worth it because they are not very tasty.
Chop the shrimp into ½ inch pieces.
- In a heavy sauté pan heat about two tablespoons of oil. Add the onion, sauté one minute then add the garlic, sauté until aromatic. Add the shrimp, cook until they are pink and firm. Turn the heat off, add chopped cilantro, salt and a little pepper. Reserve, allow to cool.
To make the masa:
- Mix the ingredients in a bowl using your hand and feeling how it comes together. If it feels dry, you can add one or two more tablespoons of water.
- Preheat your sauté pan, add the oil and bring it to medium heat.
- Grab a small amount of masa, about the size of a walnut. Make a ball, then flatten it between your hands, being careful so it doesn’t stick to the palm of your hand. Using your fingers flatten it, making it round and even. Then put it on your palm, add about one tablespoon of shrimp in the center, close the edges together to make a half moon. If a shrimp breaks the masa a little you can cover it with more masa. Make indentations around the edges with a fork. Transfer to the heated oil. Fry the empanadas until golden brown and crispy. Place on absorbent paper.
To make the sauce
6. Using a blender, mix all ingredients until smooth. Season with salt to taste.