Simply seasoned shrimp all stuffed into a masa harina crispy empanada disc! Yes!
Course Appetizer, Empanadas
For Masa Harina Dough
1 3/4cupswarm water
2tablespoonsMexican-style hot sauceoptional
Simply Seasoned Shrimp
1poundmedium shrimpcleaned, peeled and chopped
1/3cupfinely diced white onion
1large poblano pepperroasted and sliced into strips
1Red fresnoserrano or jalapeño, minced
1/2teaspoonOld Bay Seasoningoptional
salt and freshly cracked pepper to taste
juice of 1/2 a lime
1/4cup fresh cilantrochopped
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.
Two things that are very important for a successful empanada prepared with masa harina. One, the filling must be free of any excess broth. Two, the filling must be cooled before using to fill empanadas.