{"id":8386,"date":"2022-06-28T04:48:01","date_gmt":"2022-06-28T08:48:01","guid":{"rendered":"https:\/\/diningtraveler.com\/?p=8386"},"modified":"2022-06-28T04:48:04","modified_gmt":"2022-06-28T08:48:04","slug":"recipe-how-to-make-pastelillos-de-camarones","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2022\/06\/recipe-how-to-make-pastelillos-de-camarones.html","title":{"rendered":"Recipe: How to Make Pastelillos de Camarones"},"content":{"rendered":"\n

For this special edition of The Dining Traveler Cooking Series, we’re taking a virtual trip to “la playa” to the beaches of Puerto Rico<\/a>. We’re making frituras, the indulgent, crispy treats you can find throughout the island, especially at the beach. On this post, we share how to make pastelillos de camarones (shrimp empanadas). Seafood is big in Puerto Rico, especially on the southern coast of the island where I grew up. Pastelillos de camarones are one of my favorites. The shrimp is fragrant with sofrito and other spices. Biting into a shrimp pastelillo truly takes me back to my hometown of Guayama, Puerto Rico. My dad used to take us to Pozuelo, a fishing community known for its seafood restaurants. I always ordered shrimp pastelillos and an octopus salad! <\/p>\n\n\n

\n
\"assembling<\/a><\/figure><\/div>\n\n\n\n\n

Cooking Tips<\/h2>\n\n\n\n

Pastelillos de camarones (shrimp pastelillos) are probably one of the easiest frituras you’ll make! I buy my pre-made pastelillo disks, and there’s no shame in that! Many restaurants in Puerto Rico make their pastelillos and empanadillas with pre-made disks. It significantly cuts your prep time, and you get that same crunchy crust as a homemade pastry. You can find pastelillos disks at most supermarkets in the United States, look for the international section. Also, most Latin and Asian supermarkets carry pastelillo disks as well. <\/p>\n\n\n\n

\"baby<\/a>
Baby Shrimp<\/figcaption><\/figure>\n\n\n\n

Preparing the Filling for the Pastelillos de Camarones <\/h2>\n\n\n\n

I like to use baby shrimp for my filling. Since the pieces are smaller, they are much easier to cook. I also believe you can get more of the filling into the shrimp pastelillo. If you can’t find baby shrimp, you can use medium shrimp and cut them into small pieces.\u00a0The seasoning is simple: onions, garlic, sofrito<\/a>, tomato sauce, adobo, and saz\u00f3n. The baby shrimp I used for the recipe was already cooked, so I kept the cooking time to 2 minutes, enough time for the flavors to come together but still keeping with shrimp tender. Check out the video for a visual description<\/a>.<\/p>\n\n\n

\n
\"\"<\/a><\/figure><\/div>\n\n\n

Items we used (or similar)<\/p>\n\n\n\n

Cast Iron Frying Pan<\/a> <\/p>\n\n\n\n

Badia Sazon Tropical <\/a><\/p>\n\n\n\n

Badia Adobo<\/a> <\/p>\n\n\n\n

This post is brought to you by the National Museum of Puerto Rican Arts and Culture<\/a>. Check out their website for more information.<\/p>\n\n\n\n\n\n\t\n<\/symbol>\n<\/defs>\n<\/svg>\nPrint<\/a><\/span>

\n