Shrimp Risoles

Gourmet Brazilian finger food.

Risoles are fried savory pastries with a thin dough made from cooked flour, filled and breaded before frying. A classic of Brazilian cuisine, they are typically filled with shrimp, chicken, heart of palm, or cheese, and served as appetizers or party snacks.

Originally inspired by European rissoles — especially from French and Portuguese cuisine — risoles arrived in Brazil through the hands of pastry cooks and home cooks in the 19th century and were gradually adapted to local tastes. Over time, they developed their characteristic creamy dough and became a staple at Brazilian gatherings, alongside coxinha and quibe.

For the Dough:

• 1 cup whole milk
• 1 cup water
• 2 tablespoons unsalted butter
• 1 pinch freshly grated nutmeg
• 1 teaspoon salt
• 2 cups all-purpose flour

Filling Ingredients:

• 500g medium shrimp, cleaned and peeled
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 2 tablespoons unsalted butter + 1 tablespoon olive oil
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon all-purpose flour or cornstarch
• Salt, black pepper, and fresh parsley/chives to taste

Dough Directions:

1. Place the milk, water (or flavored broth), and butter in a saucepan. Stir and bring to medium heat. Once it starts to boil, reduce the heat and add all the flour at once.
2. Stir continuously for about 5 to 8 minutes, until the dough pulls away from the bottom of the pan and is smooth and soft.
3. Transfer the dough to a lightly greased surface. Spread it out with a spoon and let it cool slightly.
4. Knead the dough until completely smooth. At this point, you’re ready to fill and shape your risoles as desired.

Pro Tip — Flavoring the Dough Water
When peeling the shrimp, rinse about one cup of shells, making sure they are clean and free of any impurities. Discard the heads.
Place the cleaned shells in a saucepan with 2 cups of water and bring to a boil. Simmer for 5 minutes, then turn off the heat and cover with a lid to steep.
This creates a rich, concentrated shrimp broth — a simple fumet — that can replace the plain water in the dough, adding a deep seafood flavor to every bite.

Searing the Shrimp (The Secret Step)

1. Season the shrimp with salt and black pepper.
2. Heat the olive oil and one tablespoon of butter over medium heat.
3. Add the shrimp and sear for just 1 to 2 minutes per side, until they turn pink.
4. Remove the shrimp from the pan immediately and set aside on a plate. Tip: overcooking makes the shrimp rubbery.

Building the Filling:

5. In the same pan, sauté the garlic, onion, and tomato until soft. Add 150ml of shrimp broth, bring to a boil, and thicken with a little flour. Adjust salt to taste.

Shaping the Risoles:

6. Dust a clean surface with flour and roll out the dough.
7. Add the filling, fold the dough over, and use the rim of a glass to cut out each risole. Press and seal the edges firmly with your fingers.

Breading & Frying:

Fry in hot oil or in an air fryer until golden brown and crispy.
Dip each risole in beaten eggs, then coat evenly in breadcrumbs.