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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.
time
prep:
45 min
total:
45 min
servings
total:
12 servings
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What You Need

1
lb.  cooked cleaned medium shrimp, chopped
1
cup  KRAFT Mexican Style Finely Shredded Four Cheese
1/2
cup  KRAFT Real Mayo Mayonnaise
1
 red pepper, finely chopped
3
 green onions, chopped
3
cloves  garlic, minced
2
cups  flour
1
tsp.  CALUMET Baking Powder
1/2
tsp.  salt
1/2
cup  shortening
1/2
cup  water
1
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.
Variation
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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