Directions

• 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.