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Shrimp Empanadas
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Shrimp Empanadas

45 Minutes
45 Min Prep
45 Min Cook
Filled with lusciously creamy shrimp, cheese and fresh vegetables, these empanadas will bring 'em to the table faster than you can say ándele.
What You Need
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12 servings
Original recipe yields 12 servings
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
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Let's Make It
1
Combine first 6 ingredients. Refrigerate until ready to use.
2
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.
3
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.
4
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.
Kitchen Tips
Serving Suggestion
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
How to Freeze Empanadas
Layer uncooked empanadas in airtight container between sheets of waxed or parchment paper. Freeze up to 2 weeks. When ready to serve, thaw in refrigerator. Pat dry, then cook as directed.
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.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 80mg
27%
Sodium 560mg
24%
Total Carbohydrates 18g
7%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 12g
24%
Vitamin A
15%
Vitamin C
6%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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