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 on this post 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 optional
Simply Seasoned Shrimp
- 1 pound medium shrimp cleaned, peeled and chopped
- 1/3 cup finely diced white onion
- 2 cloves garlic minced
- 1 large poblano pepper roasted and sliced into 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, lime 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. Roll 10-12 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 poblano pepper, stir well to combine. Drain off any excess liquid. Taste for salt, cover and remove from heat.
- 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 gently pinch 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 did not add cilantro to this most recent batch. Because I forgot! 😀
Chile Cascabel Salsahttps://pinaenlacocina.com/chile-cascabel-salsa/
Fire Roasted Hatch Green Chile Salsahttps://pinaenlacocina.com/fire-roasted-hatch-green-chile-salsa/
I like to use this simple shrimp recipe for shrimp nachos or chilaquiles. Instead of poblanos, below I used roasted red bell pepper.
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.