Corn Masa Shrimp Empanadas

Simply seasoned shrimp all stuffed into a masa harina crispy empanada disc! Yes!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To Prepare Shrimp: In a medium bowl combine the shrimp with Old Bay seasoning salt, fresh cracked pepper, lime juice and about 2 table spoons of oil, set aside.

Step 2

For Corn Masa: In a bowl, combine the masa harina and salt. Gradually add in the water until dough forms. Mix in hot sauce. Roll 10-12 dough balls, transfer to a plate, cover with plastic wrap, set aside.

Step 3

In a large saute pan heat 2 tablespoons of olive oil to medium-high heat, add the onions and cook for 3 to 4 minutes, add the garlic and cook for 1 more minute. Add the shrimp and cook just until shrimp turns pink, 3 to 4 minutes, add the roasted poblano pepper, stir well to combine. Drain off any excess liquid. Taste for salt, cover and remove from heat.

Step 4

Heat 2 cups of oil to a medium, heavy pot and heat oil to 350 to 365 degrees. While the oil heats up, fill the empanadas.

Step 5

Using a tortilla press or flat bottomed plate, flatten the dough ball in between 2 plastic sheets to about 5 inches. Fill one half of empanada with 3 tablespoons shrimp filling. Add some fresh cilantro. Using the plastic, fold over and gently pinch edges to seal. Fry the empanadas in preheated oil for 3 minutes per side or until golden brown. Drain onto plate lined with paper towels. Serve with curtido- pickled cabbage slaw. Yields 6 servings.

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