CHILEAN SHRIMP AND CHEESE EMPANADAS
INGREDIENTS:
- 6 empanadas dough thawed (on Latin supermarket, on the frozen aisle)
- 1 cup raw shrimp, peeled and cleaned, without the tail
- 5 washed and finely chopped scallions white and green parts(green onions)
- ½ teaspoon chili powder or Merquén
- salt and pepper
- 1 cup of cheese coarsely grated, Havarti or Monterrey Jack are good choices
- oil for frying
DIRECTIONS:
- Make the filling: In a medium skillet, heat one tablespoon vegetable oil over medium-low heat, add the green onions and sauté until lightly browned and tender, about 3 minutes, add salt, pepper, and Merquén, stir well and add the shrimp and cook until they are getting pink. Remove from heat and let cool, add the cheese, and mix.
- Once the dough is thawed, separate carefully. Place two teaspoons of filling of shrimp and cheese. Close the empanadas, slightly wet the edge with water, and then crush with a fork to seal the border. You can also make small folds after sealing the edge, my favorite way.
- Heat oil in a deep pot to avoid splashing, test the oil with a piece of dough leftover, get out to the surface, and brown quickly in about 1 minute per side, or 400F. Place the empanadas to be fried, 2 or 3 at a time. Allow to brown on both sides, remove to a plate with an absorbent paper towel and let drain 1 minute, serve and eat hot.
© Recipe courtesy of Pilar Hernandez at Chilean Food & Garden.
MAY WINE CLUB:
Casas del Toqui
Barrel Series Semillón
Cachapoal Valley, Chile
SILKY WINE STYLE
This Barrel Series Semillón is wheat yellow in color. There are notes of citric fruits, white pear and honey on the nose. The palate is light, nice and fresh.
Varietal: 100% Semillón
Analysis: 13.5% alcohol / volume
Region: Cachapoal Valley, Chile
Viticulture: Vertical espalier
Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in third use oak barrel for two months
Closure: Screw cap
Serving Suggestion: Serve between 50ºF-53.6ºF
Food Pairing: Serve with fresh cheeses and seasoned shrimps
ABOUT CASAS DEL TOQUI:
The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, which through a coordinated harvest, vinification and barrel management allows Casas del Toqui to keep individual lots to show the purest expression of each varietal. Learn more about the winery here.
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