Shrimp Empanadas
Ingredients:
Empanada dough or pie crust
Shrimp Filling:
2.5 lbs of chopped Philly Wild Premium Shrimp (26/30), peeled and deveined
1/4 cup olive oil
1 cup sweet onion, diced small
2 tbsp garlic, minced
2-1/2 cups tomatoes, diced medium
2- 1/2 tbsp Cumin powder
2 tsp ancho chili powder
3/4 cup cilantro, roughly chopped
Salt & Pepper, to taste
Honey Picante Sauce
1 cup Valentina Salsa Picante (Mexican Hot Sauce)
1 cup honey
2 jalapeños, stemmed and seeded
1/2 cup cilantro, roughly chopped
1 oz white vinegar
1 tsp crushed red pepper
Juice of 1 lime
Preparation:
Filling:
1. Add olive oil into a large pan and heat on medium. Add onion and garlic in olive oil and let them sweat. Add the tomatoes, cumin, ancho chili powder and continue to cook for several minutes.
2. Add the cilantro and chopped shrimp, simmering for 3 to 4 minutes until shrimp are cooked thoroughly (no longer transparent).
3. Remove from heat and chill quickly. Add salt & pepper, to taste.
Honey Picante Sauce:
1. Puree all the ingredients (Valentina, honey, jalapenos, cilantro, white vinegar, crushed red pepper, juice of lime) in a blender.
2. Adjust seasoning with salt & pepper.
Empanada Assembly:
1. Lay out empanada dough or pie crust (for pie crust cut out 4-inch disks) on a clean work surface.
2. Place 1.5 oz of filling in the center of each piece of dough.
3. Fold the dough over and crimp the sides with a fork.
4. Deep fry in oil or bake in the oven at 350 degrees Fahrenheit until golden brown.
5. Serve with Honey Picante sauce on the side.