Mexican

Shrimp Empananditas is for Dinner.

Shrimp Empananditas takes 45 minutes to prepare.

Shrimp Empananditas takes 15 minutes to cook.

Shrimp Empananditas makes 30 servings.

The ingredients for Shrimp Empananditas are:

Filling
2 tbsp olive oil
1/2 white onion, chopped
3 cloves garlic, minced
1.5 lbs fresh tomatoes, chopped
2 bay leaves
sea salt and freshly ground pepper
1 lb shrimp, peeled and chopped
4 pickled jalapeno peppers, chopped with one tsp pickling liquid
8 pimento stuffed olives, chopped
12 capers, finely chopped

For the dough
1 cup unsalted butter at room temperature
6 oz low fat cream cheese, at room temperature
2 cups flour
sea salt
1 large egg

Here is how you make Shrimp Empananditas:

Filling:In a large frypan over medium heat, warm the oil. Add the onion and garlic and saute until soft but not browned (2 min).. Add tomatoes, bay leaves and sea salt and pepper to staste, reduce the heat to meium low and continue to cook, stirring occasionally until the mixture is dry (10-15 min). Add the shrimp, chilies and pickling liquid, olives, capers and stir until shrimp are opaque and the mixture is dry, about 5 min. Remove from the heat, remove the bay leaves, and set aside for 30 min to cool or refrigerate, preferably overnight. To make the dough, put flour, butter, cream cheese and 1 tsp of salt in a food processor and pulse until the mixture resembles coarse crumbs. Turn out onto a sheet of plastic wrap, form into a ball, wrap tightly and refrigerate for 15 -20 minutes. Preheat oven to 375 degrees, lightly grease baking sheets.Split dough in half, roll out one half to 1/8 inch thick and use a 3-inch biscuit or cookie cutter to cut out rounds. On the middle of each round, put a heaping teaspoon of filling, fold over and pinch ends together by pressing with your fingers. use the tines of a fork to crimp edges.In a small bowl beat the egg with 1/2 tsp of water. Brush the top of the half moons with egg mixture and place on prepared baking sheet. Bake empananditas for 15 minutes. Transfer to a wire rack to cook for at least 5 minutes. Serve warm or at room temperature.Serving Size: makes 30 empananditasNumber of Servings: 30Recipe submitted by SparkPeople user CROSSLAKE25.

The nutritional information for Shrimp Empananditas is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 133.4

• Total Fat: 8.7 g
• Cholesterol: 49.2 mg
• Sodium: 162.1 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 0.6 g
• Protein: 5.3 g

Shrimp Empananditas is Mexican cuisine.