Shrimp empanadas with corn dough is a recipe you can't miss! These are an excellent alternative to empanadas made with wheat flour.
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Ingredients
2 cups of masa flour
½ teaspoon of salt
1 ¾ cup of warm water
2 tablespoons Mexican-style hot sauce, optional.
500 grams of medium shrimp deveined, peeled and chopped
2 white onions finely chopped
2 garlic cloves, minced
1 large poblano pepper roasted and cut into strips
1 jalapeño pepper, minced
½ teaspoon grill seasoning
Juice of ½ lime
Olive oil
¼ cup fresh cilantro, chopped
Salt and freshly ground pepper to taste
PREPARATION
1- To make the prawns: Combine the shrimp in a medium bowl with seasoning salt, freshly ground pepper, lime juice, and about 2 tablespoons of the oil, then set aside.
2- For the corn dough: In a bowl, add the masa flour and salt, then gradually add flour into the water until the dough forms, add 1 tablespoon of hot sauce. Form 10 balls of dough, take them to a plate, cover them with plastic and reserve.
3- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat, add the onions and cook for 4 minutes, add the garlic and cook for 1 more minute.
4- Add the shrimp and cook until they turn pink, 3 to 4 minutes, add the roasted poblano pepper, jalapeño and mix very well. Drain the excess liquid, rectify with salt and pepper and remove from the heat.
5- Heat 2 cups of oil in a medium saucepan or skillet and heat the oil over medium-low heat. Fill the empanadas while the oil is heating up.
6- Using a flat bottom plate, flatten each ball of dough between 2 plastic sheets to form tortillas of approximately 12 centimeters, fill one half of the empanada with 2 or 3 tablespoons of shrimp filling.
7- Add some fresh cilantro and using the plastic wrap, gently fold and pinch the edges to seal, then fry the patties in hot oil over medium heat on each side until golden brown.
8- Drain your shrimp patties on a plate lined with paper towels and serve with your favorite dressing.
