Shrimp empanadas! What a treat! A tasty alternative to wheat flour savory empanadas are corn masa empanadas. Working with the masa harina dough is completely different than the wheat flour dough. I will admit, it takes a little practice, but after a few batches it becomes alot easier. I developed this recipe a few years ago and I still use it today. Even though these delicious empanadas are prepared with simple ingredients, they truly are tasty enough for your best dinner party. Pick up some masa harina and get creative with the fillings.
The photos that follow are from different times that I have prepared the corn masa empanadas…
Corn Masa Shrimp Empanadas
For Masa Harina Dough
- 2 cups masa harina
- 1/2 teaspoon of salt
- 1 3/4 cups warm water
- 2 tablespoons Mexican-style hot sauce
- 2 tbsp grapeseed or olive oil
Simply Seasoned Shrimp
- 1 pound medium shrimp cleaned, peeled, tails off
- 1/3 cup finely diced white onion
- 2 cloves garlic minced
- 1 large poblano pepper roasted and sliced into thin strips
- 1 Red fresno serrano or jalapeño, minced
- 1/2 teaspoon Old Bay Seasoning optional
- salt and freshly cracked pepper to taste
- juice of 1/2 a lime
- olive oil
- 1/4 cup fresh cilantro chopped
- To Prepare Shrimp: In a medium bowl combine the shrimp with Old Bay seasoning salt, fresh cracked pepper, lemon juice and about 2 table spoons of oil, set aside.
- For Corn Masa: In a bowl, combine the masa harina and salt. Gradually add in the water until dough forms. Mix in hot sauce and oil. Make 12 dough balls, transfer to a plate, cover with plastic wrap, set aside.
- In a large saute pan heat 2 tablespoons of olive oil to medium-high heat, add the onions and cook for 3 to 4 minutes, add the garlic and cook for 1 more minute. Add the shrimp and cook just until shrimp turns pink, 3 to 4 minutes, add the roasted red pepper, stir well to combine. Taste for salt, cover and remove from heat.
- Once shrimp has cooled completely, roughly chop the shrimp and peppers. Transfer to a bowl. Set aside. Heat 2 cups of oil to a medium, heavy pot and heat oil to 350 to 365 degrees. While the oil heats up, fill the empanadas.
- Using a tortilla press or flat bottomed plate, flatten the dough ball in between 2 plastic sheets to about 5 inches. Fill one half of empanada with 3 tablespoons shrimp filling. Add some fresh cilantro. Using the plastic, fold over and pinch and fold the edges to seal. Fry the empanadas in preheated oil for 3 minutes per side or until golden brown. Drain onto plate lined with paper towels. Serve with curtido- pickled cabbage slaw. Yields 6 servings.
I like to use this simple shrimp recipe for shrimp nachos or chilaquiles
Tips~ If you would like to try some different fillings, just make sure they are cooked down until thick. The least amount of broth, the better it will be when you assemble the empanadas. Search for recipes like Beef Picadillo with Potatoes or Green Chile Chicken on site.