Shrimp empanadas with creamy chipotle sauce

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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.

 

Shrimp empanadas with creamy chipotle sauce 3

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:

 

  1. Peel the shrimp and de vein them. Rinse well, drain and dry with a paper towel. Chop them roughly.

Fresh Shrimps

If you find shrimp with the head on, just tear the head off and rinse very well.

Peel the skin from the Shrimp and take the tail off.

Peel the skin and take the tail off.

 

 

Veins in Shrimps

 

De_Vein_Shrimps_3

 

De vein shrimps 3

 

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.

De_Vein_2

shrimp and de vein

 

 

Chop the shrimp into ½ inch pieces.

Cut the Shrimps

Pieces of Shrimps

 

 

  1. 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.

 

 

Frying Shrimps

Frying_Shrimps_2

 

The filling

 

 

 

To make the masa:

  1. 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.

 

Making the Masa

 

Mix_With_Hands

Mix_with_hands_the_masa_2

 

 

  1. Preheat your sauté pan, add the oil and bring it to medium heat.

 

  1. 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.

Masa 1

Putting the filling

Empanadas Before Frying

Frying empanadas

Shrimp empanadas with creamy chipotle sauce 2

To make the sauce

6.    Using a blender, mix all ingredients until smooth. Season with salt to taste.

Making  creamy chipotle sauce

 

Creamy chipotle sauce

 

Shrimp empanadas with creamy chipotle sauce

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