Queso Camarón Empanadas Langostino Cheese

Versión en español

I grew up eating all kinds of fish, seaweed, and crustaceans. The first introduction for kids to seafood in Chile is almost always by offering an Empanada, especially if it goes with cheese.

I spent my childhood vacations in a tiny seaside town in Chile, and these shrimp and cheese Empanadas were a staple. In Chile, Langostinos are also called Camarones (shrimp).

Empanadas Queso Camarón are a type of empanada popular in Chile, particularly in coastal areas where shrimp is abundant. "Empanada" is a Spanish word that means "wrapped." It refers to a pastry typically filled with meat, vegetables, cheese, or other ingredients.

Empanadas queso camaron specifically are stuffed with cheese and shrimp. The filling mixes cooked and chopped shrimp with grated cheese and minimal spices. The filling is then placed on a round disc of dough, folded over, and sealed shut to form a half-moon shape.

Empanadas de Queso Camarón are fried until golden brown and crispy and served hot. They are a typical snack or appetizer served with various sauces, such as salsa verde (similar to Chimichurri).

Shrimp and cheese empanadas are enjoyed throughout Chile, whether as a popular street food or as part of traditional Chilean cuisine served in homes and restaurants.

You may also like this recipe: Picante de Camarones.

Queso Camarón Empanadas Langostino Cheese

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• Author: Pilar Hernandez
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 6
• Category: Savory
• Method: Fried
• Cuisine: Chilean

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Description

Fantastic Chilean empanadas.

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Ingredients

• 6 empanada dough disks, thawed (in Latin supermarket, on the frozen aisle) or homemade
• 1 cup raw shrimp or Langostinos, peeled and cleaned, without the tail
• 5 washed and finely chopped scallions (green onions), white and green parts
• 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

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Instructions

1. Make the filling: In a medium skillet, heat one tablespoon of 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, add the shrimp, and cook until they turn pink. Remove from heat and let cool. Add the cheese and mix.
   Or if the shrimp is already cooked, mix with the chopped green onions and grated cheese.
   
2. Thawed the dough and separated it carefully. Place two teaspoons of filling. To close the empanadas: slightly wet the edge with water, then crush with a fork to seal the border. You can also make small folds after sealing the edge, which is my favorite way.
   
3. Heat oil in a deep pot to avoid splashing. Test the oil with a piece of dough left over: it's ready when the dough rises to the surface and browns quickly in about 1 minute per side, or 350°F. Carefully place the empanadas in the hot oil, 2 or 3 at a time. Allow them to brown on both sides, remove them to a plate with an absorbent paper towel, and let them drain for 1 minute.
   
4. Serve and eat hot.
   

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