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Main dishes

Shrimp Empanadas

Shrimp Empanadas recipe
photo by:kraft
Filled with lusciously creamy shrimp, cheese and fresh vegetables, these empanadas will bring 'em to the table faster than you can say ándele.
45 min
45 min
12 servings
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What You Need

lb.  cooked cleaned medium shrimp, chopped
cup  KRAFT Mexican Style Finely Shredded Four Cheese
cup  KRAFT Real Mayo Mayonnaise
 red pepper, finely chopped
 green onions, chopped
cloves  garlic, minced
cups  flour
tsp.  CALUMET Baking Powder
tsp.  salt
cup  shortening
cup  water
cup  oil

Make It

COMBINE first 6 ingredients. Refrigerate until ready to use.

MIX flour, baking powder and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually stir in water until mixture forms ball. Place on lightly floured surface; knead 5 min. or until smooth and elastic. Divide dough into 12 balls, using about 2 Tbsp. for each; flatten each to 6-inch round.

SPOON about 1/3 cup shrimp mixture onto center of each round; moisten edge with water. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.

HEAT oil in medium deep skillet to 375°F. Add empanadas, in batches; cook 3 min. on each side or until golden brown on both sides. Remove from skillet; drain well.

Kraft Kitchens Tips

Serving Suggestion
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Make Ahead
Empanadas can be assembled ahead of time. Place in single layer on parchment paper-covered baking sheet; cover. Refrigerate up to 24 hours. When ready to serve, cook as directed.
To bake empanadas instead of frying them in oil, heat oven to 375ºF. Place empanadas on parchment-covered baking sheet. Pierce in several places with fork or knife to allow steam to escape; brush with beaten egg. Bake 15 to 20 min. or until golden brown.
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