Rissois de Camarão, the delightful shrimp turnovers, are a testament to Portugal’s storied past and culinary ingenuity. The name ‘rissois’ is derived from the Latin ‘russeolus’, meaning ‘reddish’, a nod to their golden-brown color upon frying. These savory pastries reflect Portugal’s maritime history, where explorers brought back spices and techniques from around the world, enriching the nation’s palate.
I love eating these and it is hard to limit yourself to only one or two! 😉
Historical Journey
The history of Rissois de Camarão is intertwined with Portugal’s age of discovery. As Portuguese navigators sailed to new lands, they encountered diverse flavors and ingredients, which they incorporated into their cuisine. Conversely, they left behind their culinary legacy in the regions they visited, such as Angola, Brazil, Mozambique, and Goa.
Cultural Traditions
In Portugal, Rissois de Camarão are more than just a dish; they are a cultural emblem. Served as ‘petiscos’, similar to Spanish tapas, these pastries are enjoyed in ‘tascas’, family-run taverns offering hearty and affordable fare. This tradition of small plates is believed to be a remnant of the Arab influence on the Iberian Peninsula, with the Portuguese word for appetizer, ‘acepipe’, originating from the Arabic ‘al-zabib’.
A Simple Recipe for Home Chefs
Here’s an easy recipe to bring the flavors of Portugal into your kitchen:
Ingredients
– 2 cups milk
– 4 tablespoons unsalted butter
– 1 teaspoon salt
– 2 cups all-purpose flour
– 1/4 cup finely chopped onion
– 1/2 tablespoon finely chopped cilantro or parsley
– 1 to 2 teaspoons hot-pepper sauce
– 1/2 teaspoon coarse salt
– 1/2 teaspoon freshly ground white pepper
– 1/4 teaspoon freshly grated nutmeg
– 2 tablespoons cornstarch
– 1/2 pound shrimp, peeled, deveined, and coarsely chopped
– 3 large eggs, beaten (for egg wash)
– Bread crumbs
– Oil for frying
Instructions:
1. Make the Dough: Warm milk, butter, and salt in a saucepan. Add flour and stir until a dough forms. Knead until smooth.
2. Prepare the Filling: Sauté onions in butter, add milk and seasonings, and thicken with cornstarch. Stir in the chopped shrimp.
3. Assemble the Rissois: Roll out the dough, cut into circles, place filling in the center, fold, and seal.
4. Fry to Perfection: Dip each pastry in egg wash, coat with breadcrumbs, and fry until golden brown.
Rissois de Camarão encapsulate the essence of Portuguese cuisine, blending history, tradition, and the influences of a seafaring nation. Whether savored in a Lisbon tasca or your own dining room, these pastries offer a delicious glimpse into Portugal’s rich culinary heritage. Bom apetite!
Until next time…Happy Cooking!
~ Momma Braga
