Shrimp Stuffed Empanadas
Grrrrrgh!
Course : Shrimp
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

---For the Dough:
1 1/2 pound fresh masa
6 Tablespoons vegetable oil
1 Tablespoon annatto seeds
1 Tablespoon prepared annatto seeds
1/2 Cup flour
1 teaspoon salt to taste
3 Cups vegetable oil
---For the Stuffing:
1/2 Cup olive oil
1 medium white onion -- grated
4 Cloves garlic -- pureed or put through a press
2 medium tomatoes -- roasted and pureed
2 Cups shrimp -- cooked and chopped
2 medium chiles jalapenos -- finely chopped
1 Teaspoon prepared annatto seeds
1 Teaspoon freshly ground allspice
1 Teaspoon oregano -- dried and crushed
1 teaspoon salt to taste
 

Preparation:

Prepare the dough. Put masa in a large bowl. Set aside. Heat vegetable oil in a skillet, and add annatto seeds. Cook until seeds are soft and almost dissolved. Remove seeds from oil, and add prepared annatto seeds, mixing until a smooth past is formed. Add seeds to the masa with flour, a little water, and salt. Knead masa until smooth. Set aside. Prepare the stuffing. Heat oil in a saucepan. Add onion and garlic. Saute until translucent. Add tomato puree, shrimp and chilies. Season with prepared annatto seeds, allspice, oregano, and salt. Cook until the moisture has evaporated from the mixture. Cool slightly. Using a tortilla press, make tortillas 21/2 to 3 inches in diameter from the masa. Spoon stuffing onto tortillas and fold tortillas in half, sealing edges to form empanadas. Cover with plastic wrap. Refrigerate until serving time. To serve, fry the empanadas in hot oil until golden. Drain on paper towels and serve immediately. Serve with guacamole or cold tomato sauce. Makes about 20 empanadas

 

Nutritional Information:

8309 Calories (kcal); 854g Total Fat; (91% calories from fat); 106g Protein; 79g Carbohydrate; 719mg Cholesterol; 731mg Sodium