Shrimp and Crab Empanadas

By Tablespoon Kitchens

July 21, 2017

Ingredients

tablespoon vegetable oil

small onion, chopped

garlic clove, chopped

tablespoon chopped herbs

Salt and pepper, to taste

oz shrimp, peeled and finely chopped

oz crab meat

tablespoon cream cheese

dough discs for empanadas

egg white

egg yolk

tablespoon milk

tablespoon chimichurri

Peruvian pepper sauce, to taste

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1

Preheat oven to 350°F.
2

In a frying pan, heat the oil and sauté onion for 3 minutes on medium heat.
3

Add garlic and sauté for a few more minutes.
4

Add herbs and season with salt and pepper.
5

Transfer to a bowl and combine with shrimp, crabmeat and cheese.
6

Add about 1 tablespoon of the shrimp mixture to each dough disc. Seal the edges with the egg white and press firmly. Place on a baking dish lined with parchment paper.
7

Brush them with an egg wash made with the egg yolk and milk.
8

Bake for 25-30 minutes or until golden.
9

Serve with chimichurri and yellow pepper paste.

No nutrition information available for this recipe

I’m a big fan of all kinds of empanadas. This time I decided to make empanadas filled with a combination of shrimp and crab meat. These empanadas will go great with a nice salad. They would also pair nicely with a paste made with Peruvian yellow pepper. I’ve also added a little bit of chimichurri and done. It’s a great combination and the result was spectacular.