Photo: Dana DeVolk
Shrimp Empanadas (Empanadillas de Camaron)
17 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1067
Calories
48g
Protein
33g
Fat
139g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups all-purpose flour, plus more as needed for dusting
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup (2 sticks) butter, cut into cubes, room temperature
- 1/2 cup cold beer
- 1 1/2 tablespoons butter
- 1 medium yellow onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 1 small plum tomato, seeded and finely chopped
- 1/4 teaspoon smoked paprika
- Ground cloves
- 1/4 teaspoon ground cumin
- 1 tablespoon flat-leaf parsley, finely chopped
- 1/2 pound shrimp, peeled and deveined, finely chopped
- Kosher salt and freshly ground black pepper
- 1 large egg, lightly beaten with 1 teaspoon water
- Vegetable oil, as needed for deep frying
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes