This recipe for Portuguese Shrimp Turnovers, or Rissóis de Camarão, has been my favorite appetizer for parties and family celebrations for years. I first tasted them at a cousin’s wedding reception in Lisbon and immediately went home determined to recreate that delicate, creamy filling wrapped in a tender dough shell and fried to a golden finish. The combination of a rich, shrimp-flavored béchamel-like filling and a thin, barely-sweet dough that crisps when fried is what makes these turnovers unforgettable. They travel well, reheat nicely, and always disappear first at buffets.

I learned the technique from Kat Jeter and Melinda Machado, who taught me how to coax maximum shrimp flavor from the simmered heads while keeping the dough soft but sturdy enough to hold the filling. The process takes a little time, but it’s forgiving and ideal for making ahead — you can assemble and freeze the turnovers uncooked, then dip and fry directly from frozen. On special occasions, our dining room fills with the smell of butter, saffron-free shrimp stock, and frying oil, and everyone clinks glasses while nibbling them straight from the pan. If you love seafood appetizers, these will become a staple.

Ingredients

• Dough: 6 cups all-purpose flour, 4 cups water, 2 cups whole milk, 1/2 cup (1 stick) unsalted butter, 1/4 cup olive oil, 2 tablespoons salt — this creates a soft, pliable dough that holds filling without becoming soggy when fried.
• Shrimp: 2 pounds whole shrimp with heads — using heads for stock intensifies shrimp flavor; look for fresh, firm shrimp labeled "head-on" at the fish counter for best results.
• Filling aromatics: 1/2 medium onion minced, 1 tablespoon olive oil, 2 tablespoons butter, 1 teaspoon minced fresh parsley — these keep the filling bright and balanced against the rich base.
• Thickening & Dairy: 2 eggs beaten, 1/2 cup whole milk, 1 cup all-purpose flour, 2 cups water — the egg and milk create a custardy binder while flour and reduced shrimp broth thicken to the right consistency.
• Coating & Frying: 2 eggs beaten for dredging, 2 cups dry breadcrumbs, 2 cups frying oil (vegetable or canola) — breadcrumbs should be fine to medium grind for the best crunch.
• Finishing and seasoning: Salt and freshly ground black pepper to taste, extra chopped parsley for garnish — adjust salt carefully since the shrimp stock concentrates sodium.

Instructions

Make the Dough: In a large saucepan, combine 4 cups water, 2 cups whole milk, 1/2 cup (1 stick) butter, 1/4 cup olive oil, and 2 tablespoons salt. Bring to a rolling boil over medium-high heat. Reduce heat slightly and, using a wooden spoon, add 6 cups flour slowly, stirring continuously until the mixture pulls away from the pan and forms a smooth dough ball. Remove to a bowl and loosely cover with a dish towel; allow to cool to room temperature before rolling. This hot-water dough creates a tender, elastic shell that won’t crack when shaped. Prepare Shrimp and Broth: Place the whole shrimp (heads on) into a pot with 2 cups water and a pinch of salt. Bring to a gentle boil and cook until shrimp are opaque, 2–3 minutes depending on size. Reserve 2 cups of the cooking liquid (strain to remove impurities) — this concentrated broth adds depth to the filling. Remove heads and peel shrimp; reserve heads for stock and finely chop the peeled shrimp. Keep broth warm. Sauté Aromatics and Build Filling: In a skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. Sauté 1/2 cup minced onion until translucent but not browned, about 4 minutes. Stir in 1/2 cup whole milk and bring just to scalding, then add 1 teaspoon minced parsley. Reduce heat to low and slowly drizzle in the beaten eggs while stirring constantly to temper — this avoids curdling. Add the reserved 2 cups warm shrimp broth, then gradually whisk in 1 cup flour to thicken into a creamy, velvety mixture. Fold in the chopped shrimp and season with salt and pepper. Cook gently 1–2 minutes to bind; remove from heat and cool the filling before assembling. The filling should hold shape on a spoon but still be soft. Shape the Turnovers: On a lightly floured surface, roll the cooled dough to about 1/8 inch thickness. Spoon a teaspoon of filling slightly above the bottom edge of the dough sheet, fold the dough over to cover, and use a 3.5–4 inch round cutter (or a drinking glass) to cut half-moon turnovers, sealing the edges by pressing with your fingers. Re-roll scraps and continue until all dough is used. Aim for uniform filling size so cooking is even. Chill shaped turnovers briefly to firm before breading if the filling is still soft. Bread and Fry: Set up a dredging station: beaten eggs (2 eggs) in a shallow bowl and 2 cups breadcrumbs on a plate. Dip each turnover in egg, then coat thoroughly with breadcrumbs, shaking off excess. Heat 2 cups oil in a heavy skillet to 350°F (180°C). Fry turnovers in batches, turning once, until evenly golden brown, about 2–3 minutes per side. Drain on paper towels and serve warm. Ensure oil temperature remains steady for a crisp crust without absorbing excess oil.

Storage Tips

Store filled and cooled turnovers in an airtight container in the refrigerator for up to 48 hours before breading and frying. For longer storage, freeze shaped turnovers (before breading) on a parchment-lined tray until solid, then transfer to a freezer-safe bag for up to 3 months. When ready to serve, coat frozen turnovers in egg and breadcrumbs and fry from frozen, adding a minute or two to the frying time to ensure the interior is heated through. Leftovers that have already been fried keep for 2 days refrigerated and re-crisp nicely in a 375°F oven for 8–10 minutes.

Ingredient Substitutions

If you prefer a lighter option, swap whole milk for 2% or a plant-based milk; flavor will be slightly less rich but still pleasant. To make gluten-free shells, use a tested gluten-free all-purpose flour blend and gluten-free breadcrumbs; expect a slightly different texture. For lower-fat cooking, brush turnovers with oil and bake at 400°F for 15–18 minutes, flipping once, until golden. If shrimp heads aren’t available, use good-quality fish stock or clam juice but note the flavor will be less shrimp-centric. To make a spicier filling, add 1/4 teaspoon smoked paprika or a pinch of cayenne.

Serving Suggestions

Serve warm with lemon wedges and a simple garlic aioli or a piquant piri-piri sauce for an authentic Portuguese touch. These pair beautifully with chilled white wine such as Vinho Verde or a crisp Sauvignon Blanc. For a larger spread, include olives, cheese boards, and small bowls of marinated vegetables. Garnish with chopped parsley and place on a platter lined with paper towels to absorb any excess oil — perfect for cocktail hours or holiday parties.

Cultural Background

Rissóis are classic Portuguese snacks found at celebrations and family gatherings. The shapes and fillings vary by region — common versions include cod (bacalhau), chicken, and shrimp — but the technique of encasing a creamy filling in a thin dough and frying it is consistent. Originally influenced by Iberian and Mediterranean frying traditions, turnovers became popular for their portability and ability to be prepared ahead, ideal for long festive days when food needed to be abundant and easy to serve.

Seasonal Adaptations

In spring and summer, brighten the filling with fresh lemon zest and a handful of chopped chives. For autumn or winter gatherings, stir in a spoonful of roasted red pepper puree or a pinch of smoked paprika to add warmth. During Lent, the cod version is traditional, but shrimp turnovers are an excellent seafood-based alternative to meat dishes; use seasonal shrimp sizes to adjust cooking times.

Meal Prep Tips

Make the filling two days ahead and refrigerate to let flavors meld; assemble turnovers the day of the event and freeze until needed. Keep a baking sheet lined with parchment nearby to arrange shaped turnovers for quick breading. When frying, maintain oil temperature around 350°F and fry in small batches to avoid crowding, which lowers oil temperature and makes turnover shells greasy. Use a thermometer and a slotted spoon for safe and even frying.

These turnovers are a labor of love but reward you with a crowd-pleasing appetizer that embodies Portuguese hospitality. Try making a double batch and freeze half — your future self will thank you when guests arrive unannounced.