Crescent-shaped fried pastries filled with a creamy shrimp bechamel, a beloved Portuguese savory snack found at cafes nationwide.
Rissois de camarao are among the most popular petiscos (small savory bites) found across Portugal, a thick shrimp bechamel filling encased in a distinctive crescent-shaped dough and fried until deeply golden. The dough itself is unusual, made by cooking flour directly into hot milk on the stove rather than a typical yeasted or laminated pastry, giving it a smooth, pliable texture that's easy to shape into the classic half-moon form. Breaded and fried until crisp, rissois reveal a rich, creamy shrimp filling within, a textural contrast that's made these turnovers a fixture of Portuguese cafes, bakeries and celebration spreads for generations.
Serves 6
Melt butter and cook the chopped shrimp until just pink, about 2 minutes; remove.
In the same pan, whisk in flour, cook 1 minute, then gradually whisk in milk until thick; stir in tomato paste, salt and pepper.
Fold the cooked shrimp back into the thick bechamel; chill for at least 1 hour until firm.
Heat milk and butter to a simmer, then add flour and salt all at once, stirring vigorously over low heat until a smooth, thick dough forms.
Let the dough cool slightly, then roll thin and cut into rounds.
Place a spoonful of chilled shrimp filling on each round, fold into a half-moon, and press the edges to seal.
Seal the edges firmly, pressing with a fork if needed — a poor seal will let the creamy filling leak out during frying.
Dip each turnover in beaten egg, then coat in breadcrumbs, and fry in hot oil for 3-4 minutes until deeply golden.
Drain and serve hot.
Chill the shrimp bechamel filling thoroughly before assembling — a warm, loose filling makes the turnovers difficult to shape and prone to leaking.
Seal the edges of each turnover firmly, pressing with a fork if needed, since a weak seal lets the creamy filling escape during frying.
Cook the dough thoroughly on the stove until it forms a cohesive mass, similar to choux pastry, before rolling and shaping.
A version filled with chicken bechamel instead of shrimp is equally popular and called rissois de frango.
Some versions add a bit of nutmeg to the bechamel filling for extra warmth.
Meat-filled versions, using ground beef, are another common variation found at Portuguese cafes.
Uncooked, breaded rissois freeze exceptionally well; fry directly from frozen, adding a couple of extra minutes. Cooked rissois keep 2 days refrigerated and reheat best in an oven.
Rissois are a staple of Portuguese cafe culture, part of a broader category of petiscos (small savory snacks) enjoyed with coffee or as an appetizer, and the shrimp version remains one of the most beloved and widely available variations.
Yes, freeze the breaded, uncooked turnovers on a tray until solid, then transfer to a bag; fry directly from frozen without thawing.
The edges likely weren't sealed tightly enough, or the filling wasn't chilled enough — chill thoroughly and press the edges firmly with a fork before frying.
It needs to cool slightly after cooking before rolling — if it's too hot it will be too sticky, and if too cold it becomes stiff and hard to shape.
Per serving (100g / 3.5 oz) · 6 servings total
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