Empanada De Camarón (1) Recipe

Make the dough

In a bowl, whisk together 2 cups flour and 1/2 tsp salt. Cut in 6 tbs cold cubed butter using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits of butter. Sprinkle ice water, 1 tablespoon at a time (about 4 tbs), tossing until dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Roll and cut

On a lightly floured surface, roll dough to about 1/8-inch thickness. Using a 5-6 inch round cutter (or a bowl), cut 6 circles. Re-roll scraps if needed. Keep rounds chilled while preparing filling. Beat 1 egg in a small bowl and set aside for egg wash.

Prepare shrimp

Pat the 12 shrimp dry and chop roughly into 1/4- to 1/2-inch pieces so they distribute evenly inside the empanada.

Cook filling

Heat 1 tbs olive oil in a skillet over medium heat. Add 1 tsp minced garlic, 1/4 diced onion and 1/2 minced jalapeño (if using). Sauté 1-2 minutes until softened but not browned. Add chopped shrimp, 1/4 tsp cumin, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Cook 2-3 minutes until shrimp are opaque and just cooked through. Remove from heat, stir in 1 tbs lime juice and 2 tbs chopped cilantro. Taste and adjust seasoning. Let filling cool slightly, then fold in 1/2 cup shredded cheese so it binds with the shrimp.

Combine 1 diced Roma tomato, 1/4 small diced red onion and 1 tbs chopped cilantro in a small bowl. Add 1 tbs lime juice and 1/4 tsp salt. Stir and let sit for at least 10 minutes to marry flavors. Drain any excess liquid before assembling so empanada doesn't get soggy.

Mash 1 ripe avocado in a bowl. Stir in 1 tbs lime juice, 1/4 tsp salt, 1 tbs chopped cilantro and 1 tsp minced shallot. Adjust seasoning to taste. Keep chilled until plating.

Fill empanadas

Preheat oven to 400°F (200°C) and line a baking sheet with parchment. Place a dough round on a work surface. Spoon about 2-3 tablespoons of the shrimp and cheese filling into the center of each round (do not overfill). Add 1 tablespoon of pico de gallo on top of the shrimp filling if desired (or serve pico on the side). Brush the dough edge with beaten egg. Fold the dough over to form a half-moon and press edges to seal. Crimp edges with a fork or twist to create a tight seal.

Bake

Place empanadas on the prepared baking sheet. Brush tops lightly with egg wash. Bake in the preheated oven for 15-18 minutes until golden brown and crisp. Remove and let rest 5 minutes.

In a small bowl toss 2 cups mixed salad greens with 1 tsp olive oil, 1/2 tbs lime juice and a pinch (1/8 tsp) of salt. Mound greens on the serving plate. Spoon about 2-3 tablespoons of guacamole to one side of the greens. Place 1 baked empanada on the bed of greens. Top or garnish with a spoonful of pico de gallo and an extra sprinkle of chopped cilantro. Serve warm.