Shrimp Empanadas Recipe | Seafood Recipes in CT

Ingredients

• Empanada Dough:
• 1/2 cup cold water1 large egg (white only)
• 1 large egg
• 1 teaspoon vinegar
• 3 cups all-purpose flour (more as needed)
• 1 teaspoon kosher salt
• 3 tablespoons shortening
• Shrimp Filling:
• 8 ounces tomato sauce. chunky
• 2.5 tablespoons sofrito
• 1 lb raw shrimp, peeled, cleaned, and cut into small pieces
• Salt and pepper, to taste
• 2 cups shredded cheese, pepper jack or Colby Jack
• Peanut oil, for frying