Shrimp Pockets

This is a traditional Portuguese recipe of Rissois de Camarao. There are some variations of it, this one is my own.  It may look intimidating but it is very easy, just a little bit time consuming. I like to start by making the dough and then the filling.



6 cups water
6 cups flour
1 tbsp. salt
1 stick butter (or margarine)


In a dutch oven, bring water, salt and butter to a boil. Add the flour and continually stir with a sturdy spoon until a ball of dough forms. This takes some strength, however, I do not worry too much about incorporating all the flour.  Remove pot from heat and let the dough cool while you make the filling.  Once the dough is cool enough to handle, turn it onto a floured surface and knead it until you get a smooth dough that doesn’t stick to your hands.



500 gr. popcorn shrimp, thawed, reserve water (I like to coarsely chop the shrimp)
2 onions finely chopped
1 tbsp. butter
2 tbsp. olive oil
2 tbsp. pepper sauce
1 tsp. salt
1 tsp. parsley flakes


Over medium heat, heat butter and olive oil.  Add onion and cook until onion is soft but not browned.  Add salt, pepper sauce and parsley flakes.  Simmer stirring occasionally. Prepare white sauce.

White Sauce:


2/3 cup milk
2/3 cup shrimp water (if the water does not yield 2/3 of a cup, add milk until it does
2 tbsp. flour
3 eggs, beaten


In a small sauce pan mix flour, milk and shrimp water. Bring to a boil, stirring constantly.  Once the mixture has thickened, add eggs and bring it to a boil again.  Add white sauce to shrimp mixture.  Over medium heat, bring everything to a boil. Let it cool.

Assembling the shrimp pockets:

On a floured surface or on a roul’pat mat, roll dough to about 1/8″ thick using a floured rolling pin. Using a cookie cutter, glass or a easy pocket mold, cut the dough into rounds. Spoon a teaspoon of filing into centre of dough rounds, fold over and pinch the edges closed.

Do not stack pockets on top of each other, instead, use a parchment lined cookie sheet and lay them on a single layer.


5 eggs
Bread crumbs (approximately 3 – 4 cups)

In a bowl, beat the eggs with a couple tablespoons of water. Spread the bread crumbs on a cookie sheet.

Use one hand dry, one hand wet method by dipping each shrimp pocket into egg wash and then into the bread crumbs. Shake off excess crumbs.  These can be frozen at this point or deep fried.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s