This is the rissóis de camarão I grew up with: tender dough pockets wrapped around a creamy, savory shrimp filling and fried until a warm golden brown. I first tasted these at a family festa in Lisbon when I was a teenager and the memory of steam rising from a tray of freshly fried turnovers is still vivid. I learned this version from Kat Jeter and Melinda Machado, who combined traditional technique with generous fillings so each bite is rich and satisfying. These are the kind of appetizers that disappear first at any gathering and bring people into the kitchen to ask for the recipe.

What makes these special is the contrast between the delicate, slightly chewy dough and a filling that is both velvety and studded with small, briny shrimp pieces. The filling starts with a shrimp broth that is used to build a béchamel-like mixture; eggs are tempered into the sauce for silkiness, and a final stir of chopped shrimp gives texture and flavor. When fried, the outer crumbs become crisp while the interior stays soft, creating a hand-held bite you can serve at room temperature or warm straight from the fryer.

Ingredients

• Dough - All-purpose flour: Use 6 cups all-purpose flour for structure; King Arthur or similar high-quality flour gives a reliable chew and roll. Measure by spooning into the cup and leveling for accuracy.
• Dough - Liquids: 4 cups water and 2 cups whole milk provide a tender crumb and slight richness. Don't substitute skim — whole milk is traditional and gives a silkier dough.
• Dough - Fats and seasoning: 1/2 cup (1 stick) butter and 1/4 cup olive oil add both flavor and pliability; 2 tablespoons salt seasons the dough through.
• Shrimp: 2 pounds shrimp with heads on — heads add essential flavor for the broth. If you can, buy medium shrimp with heads; frozen is fine if thawed and patted dry.
• Aromatics and binder: 1/2 onion minced, 2 tablespoons butter, 1 tablespoon olive oil, 1 teaspoon minced parsley. Eggs (2 beaten for filling, plus 2 for dredging) and 1/2 cup whole milk create the creamy filling texture.
• Thickener and finish: 1 cup flour and 2 cups water are used to thicken the filling with the shrimp stock; 2 cups breadcrumbs for coating and about 2 cups frying oil for shallow frying.

Instructions

Make the dough: In a large saucepan combine 4 cups water, 2 cups whole milk, 1/2 cup butter (1 stick), 1/4 cup olive oil, and 2 tablespoons salt. Bring to a vigorous simmer over medium-high heat. Remove from heat and, all at once, add 6 cups flour, stirring with a wooden spoon until a cohesive dough ball forms and pulls away from the pan. Transfer to a bowl and loosely cover with a towel to cool to room temperature before handling; cooling makes rolling easier and prevents tough dough. Cook the shrimp and make the stock: Place the 2 pounds of shrimp (heads attached) into a pot with 2 cups water and a pinch of salt; bring to a simmer and cook until opaque, about 2 to 3 minutes. Remove shrimp, reserve and strain the cooking liquid — you'll use about 2 cups of this broth for the filling. Peel and chop the shrimp finely, discard shells and reserve the heads for stock only. Prepare the filling: In a skillet over medium heat melt 1/4 stick butter and 1 tablespoon olive oil. Add the minced 1/2 onion and cook until translucent, about 4 minutes. Add 1/2 cup milk and warm until scalded — small bubbles will form at the edge. Stir in 1 teaspoon minced parsley. Temper the beaten 2 eggs by whisking a small ladle of the hot liquid into them, then slowly add the eggs back to the skillet while stirring constantly to avoid curdling. Pour in 2 cups of the reserved shrimp broth, then sprinkle in 1 cup flour gradually, stirring until the sauce thickens to a stiff, pipeable consistency. Fold in the chopped shrimp and adjust seasoning with salt and pepper. Cool the filling completely before assembly. Assemble turnovers: On a lightly floured surface roll the cooled dough to about 1/8 inch thickness. Place a teaspoon or so of filling slightly up from the bottom edge, fold the dough up over the filling and use a 3 1/2 to 4 inch round cutter (or an upside-down cup) to cut a half-moon pocket with filling sealed inside. Re-roll scraps and continue until dough is used. Keep turnovers on parchment while you bread them. Bread and fry: Beat 2 eggs in a shallow bowl and place 2 cups breadcrumbs in another. Dip each turnover in the beaten eggs, then press into breadcrumbs to coat thoroughly and shake off excess. Heat oil in a heavy skillet to 350°F (175°C). Fry turnovers in batches, flipping once, until golden brown, about 2 to 3 minutes per side. Drain on a wire rack or paper towels. Serve warm or at room temperature.

Storage Tips

Store cooled turnovers in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 350°F oven for 8 to 12 minutes to crisp the crust. For longer storage, freeze on a tray until solid, then transfer to a zip-top bag for up to 3 months; fry directly from frozen and add a couple minutes to the frying time to ensure the interior is hot. Avoid microwaving, which makes the breading soggy.

Ingredient Substitutions

If whole milk isn’t available, use half-and-half for extra richness or a milk alternative combined with a tablespoon of butter to mimic fat content. For a gluten-free version, use a 1:1 gluten-free flour blend and gluten-free breadcrumbs, but expect a slightly different texture in both dough and coating. If fresh shrimp with heads aren’t available, use good-quality frozen shrimp and boost flavor with a splash of fish sauce or a small dash of concentrated seafood stock.

Serving Suggestions

Serve turnovers warm with lemon wedges, a simple garlic aioli, or a bright herb vinaigrette for cutting through the richness. They work as an appetizer with chilled white wine or as part of a buffet with salads, olives, and crusty bread. Garnish with chopped parsley and a light dusting of coarse sea salt to enhance texture and presentation.

Cultural Background

Rissóis are a staple across Portugal and in many communities with Portuguese heritage. These shrimp-filled pockets are especially common at festas, baptisms, and weddings, where they appear alongside other small savory pastries. The technique—creating a thick, saucy filling that sets on cooling and then breading—reflects a long tradition of preserving delicate fillings and offering hand-held, shareable bites during celebrations.

Seasonal Adaptations

In summer, lighten the filling by adding fresh corn kernels or diced roasted peppers and serve with a chilled tomato salad. In winter, enrich the filling with a splash of cream and a pinch of smoked paprika for depth. For holiday parties, add a small pinch of nutmeg to the dough for a subtle warmth that pairs well with fried pastries.

Meal Prep Tips

Make the dough and filling a day ahead and keep them chilled separately. Assemble and bread the turnovers the morning of your event and refrigerate on a tray until ready to fry. Use parchment to keep finished pieces from sticking and label trays if you are making multiple flavors. This assembly-line approach saves time and makes hosting effortless.

These turnovers are a joyful link to Portuguese tables and family gatherings. Whether you fry a few for a weeknight treat or prepare dozens for a festa, the combination of buttery dough and creamy shrimp filling is a guaranteed crowd-pleaser. Share them with friends and watch how quickly they become a requested classic in your home.