Empanadas de Camaron (Shrimp Empanadas)

shrimp, peeled & chopped, save the shells

To a pot of boiling water, add the guajillo Chiles & the shrimp shells. Let boil for 10 minutes. Turn off heat & let cool down.

To a large skillet on medium heat, add the oil & butter, once hot, add the onion & garlic, cook for 2-3 minutes.

Add the chopped shrimp, 1 tsp salt & 1 tsp pepper. Cook stirring for 2 minutes. Add to a bowl and let the shrimp cool down.

Once the Chiles have cooled down, remove the shrimp shells from the liquid, add the Chiles and soaking liquid to a blender. Blend until smooth. Pour the blended Chiles through a strainer into a measuring cup. You’ll have about 3 cups Chile water.

To a large mixing bowl add 3 cups masa cups, 1 tsp salt & 2 tbsp ground shrimp(optional) and 2 cups of the Chile water. Mix together with your hands until the dough comes together. If needed, add more water 1-2 tbsp at a time, until the dough no longer sticks to your hand.

To make the empanadas, get a golf ball sized dough ball, add to a tortilla press lined with a plastic bag, press down to thin out the masa.

For the filling, mix the cheese into the shrimp. Remove the top part of the plastic, leaving the masa still on the bottom part, add 2 tbsp of the shrimp filling. Using the plastic, fold the masa together in half to close up the empanada. Carefully remove the closed empanada from the plastic & set aside while you make the rest.

To a large skillet, add in canola or veggie oil for frying. Set to medium high heat, once hot, add in the empanadas, fry for 3-4 minutes per side.

Once crispy, drain and place onto paper lined plates while you fry the rest.

To serve, add a slice of avocado on top of each empanada and salsa & limes on the side.