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Shrimp and chorizo empanadas to taste
Shrimp and chorizo empanadas is a type of dish that is inspired by the flavors of native Louisiana food. In fact, it was in this place that it was born and popularized.
The original dish is traditionally prepared with fresh shrimp and Andouille chorizo, and served with a mayonnaise sauce with cilantro and avocado. This is to honor the combination of Spanish and French flavors in this recipe.
It is also usually accompanied by hot sauce, as spicy food is common in the gastronomy of this state. However, the latter will be up to the diner's taste.
Next, we will explain the procedure for preparing this recipe, as well as how to prepare the sauce with which it is accompanied so that you can taste a perfect dish.
Ingredients for shrimp and chorizo empanadas
Prepared dough and in disks for dumplings (You will need 15 to 20 putties).
For the shrimp and chorizo filling
Salt and pepper to taste.
Two tablespoons of vegetable oil.
Two tablespoons of chopped coriander.
One medium white onion, chopped into chunks.
Two stalks of chives, chopped.
One green bell pepper, chopped.
One pound of shrimp without shells and previously cooked and chopped.
One chopped red pepper.
Two stalks of chopped celery.
12 ounces chorizo Andouille chopped into chunks.
Two tablespoons of smoked paprika (If you don't have this, you can use paprika).
One tablespoon of Tabasco sauce.
The amount of oil that you consider necessary.
A tablespoon of sala Tabasco.
A beaten egg to paint the surface of the patties.
At your service
Mayonnaise sauce with cilantro and avocado.
Hot sauce of your preference.
Steps for the preparation of shrimp empanadas with chorizo
Note: Due to the length of that recipe, we will divide the process into several phases. We also explain the procedure for baking or frying the empanadas, depending on how you like to follow.
To prepare the shrimp and chorizo stew
Place a skillet on the stove over medium heat and pour the oil into it. Next, add the onion, peppers and celery.
Cook and sauté these dressings for about 10 minutes, or until you notice that they are a little soft.
Then add the paprika and the Tabasco sauce and mix with the other dressings from the pan to blend.
Add the chorizo pieces and let them cook for about three minutes. Continue mixing with a spoon so that they integrate and sauté together with the dressings.
Add the precooked and chopped shrimp to the skillet and let them continue to cook for a few more minutes, while you continue sautéing.
Taste the seasoning and, if necessary, adjust by adding a little salt and pepper to taste, and a little Tabasco sauce to taste.
Add the chives and chopped cilantro and cook for a few more minutes while you keep stirring to integrate well.
Turn off the stove and reserve to prepare the empanadas.
To make the empanadas
Spread a putty or dough disc on a flat surface and place a tablespoon of filling in the center.
Fold the disc in half and with the help of a fork or your fingers, seal the edges very smoothly. Another option is to use a mold, if you have one.
If you have time, you can leave the patties in the refrigerator for at least half an hour before frying or baking. This will seal the patties and prevent them from opening during cooking.
To fry the empanadas
Place a skillet over medium high heat and pour enough oil into it. Wait for it to heat up.
Place the empanadas in the pan and wait two minutes or until you notice that the surface is golden brown. Flip the empanadas and let them cook on the other side.
Take out the patties that are cooked and drain them to remove excess fat.
Place them on a plate lined with absorbent paper.
Let it cool for a couple of minutes and serve in plates with the sauce of your choice.
To bake the empanadas
Preheat the oven to 375º F.
Beat an egg and reserve to paint the patties.
Grease a tray with butter or caite and place the empanadas on it. This is how we will prevent the empanadas from sticking.
Paint the top of the empanadas with the beaten egg that you had previously reserved and the Tabasco sauce. This will give them a beautiful golden color on the surface.
Take the tray to the oven and let them cook there for 20 minutes or until you notice that the empanadas are golden on the surface.
Take the tray out of the oven, being careful not to burn yourself, and let the empanadas cool for a couple of minutes.
You can serve alone or with the sauce of your choice.
How to make the avocado and cilantro sauce to accompany it?
Wash the cilantro and chop it into very small pieces.
Cut an avocado into small pieces.
Place three tablespoons of mayonnaise in a blender and then add the chopped cilantro and avocado.
Let them blend on high speed for a couple of minutes to a desired consistency.
Taste the seasoning and if you like, add salt and pepper to taste, and if you want a few drops of lemon juice.
Beat on low speed for another minute to blend and serve in a small bowl to accompany the empanadas.
Conclusions of the seafood and chorizo empanadas recipe
The seafood and chorizo empanadas are a delicious and ideal recipe for a healthy and complete breakfast. It is also perfect as a mid-afternoon snack.
That is why we encourage you to try this recipe at home and surprise your friends or family with a different dish.