Hey Michael...I cook the shrimp (2 packages) first with different spices. Let it cool. Peel and chop coarsely the amount of 1 pkg, process the second amount in the food processor for finer consistency. Both will be used in the filling. I also Add nutmeg and other spices. I chop the onion in a finer way. I add the liquid from cooking the shrimp. Used to help my mom make these. Labour of love, so worth it! You did a great job.
These were my favourite snack in lisboa when I was living there. I'm not sure whether it is typically Portuguese but I also enjoyed something called pizza folhado which you could get in the bakeries of the supermarkets like minipreco, auchan and lidl. Amazing!
@@JustCookwithMichael I was pleasantly surprised with all aspects of the Portuguese savoury baking. I mean the first thing I think of when I think of Portugal is pasteis and other sweet bakes but the savoury side of their baking is phenomenal. What with the various fillings of rissois, croquete and empadas I'm not too sure Portuguese cuisine gets the recognition it deserves! Huge fan of the bacalhau pastries in particular.
We had these in Lisbon with coffee for breakfast on your visit a few years ago, to tasty. Some of the fillings were gooey (not so good) and others more like shrimp on a sauce (the best!).
Yes they do seem to vary quite a bit. I was at a Portuguese restaurant last week in San Francisco called Una Casa, The interior had like a mashed potato like consistency. Different from my recipe but very good.
Come on dude! RULE 101 for being Portuguese never ever ever compare us to the Spaniards who have wrongfully annexed us for 60 years. We don’t appreciate it, no matter how accurate the comparison may be. Also rissois is pronounced with an s sound that is like the sound of the s in Sam. Other than that great work! 🇵🇹❤️
Thank you for bringing that to my attention. I guess I'm going to need to get a new translation app. All these Portuguese website are listing and ingredient that's translating into nutmeg. (1 colher de chá de noz moscada) Maybe it's some other kind of nut they're using. I'll do some further research. Thanks again www.foodfromportugal.com/pt-pt/receitas/rissois-camarao/ www.saborintenso.com/f17/rissois-camarao-66/ www.teleculinaria.pt/receitas/entradas-e-petiscos/rissois-de-camarao-com-coentros/ www.petiscos.com/receita/rissois-de-camarao-3/
Thanks for the idea of rolling out the dough and cutting out the Patti. That was awesome
Hey Michael...I cook the shrimp (2 packages) first with different spices. Let it cool. Peel and chop coarsely the amount of 1 pkg, process the second amount in the food processor for finer consistency.
Both will be used in the filling. I also
Add nutmeg and other spices. I chop the onion in a finer way. I add the liquid from cooking the shrimp.
Used to help my mom make these.
Labour of love, so worth it!
You did a great job.
Thanks for sharing this delicious portuguese recipe!!
You’re welcome. It is one of my favorites!
Awesome recipe love these
thanks for this video! just had some for the first time and fell in love. can't wait to make them this weekend!
It's also very easy to find in Brazil ! Delicious!! !
Great recipe and lovely video, can't wait to try it out! Thank you for your effort :)
Thanks so much 😊
Thank you for the recipe it looks amazing I never made them
These were my favourite snack in lisboa when I was living there. I'm not sure whether it is typically Portuguese but I also enjoyed something called pizza folhado which you could get in the bakeries of the supermarkets like minipreco, auchan and lidl. Amazing!
Thank you,, i’ve never had pizza Folhado; hopefully I’ll get a chance to try it next time I go to Portugal🍻
@@JustCookwithMichael I was pleasantly surprised with all aspects of the Portuguese savoury baking. I mean the first thing I think of when I think of Portugal is pasteis and other sweet bakes but the savoury side of their baking is phenomenal. What with the various fillings of rissois, croquete and empadas I'm not too sure Portuguese cuisine gets the recognition it deserves! Huge fan of the bacalhau pastries in particular.
Thank you
....obrigado ... a nice encouragement..to try ..
.
Very popular in Goa ...( in India )
.
Amazing 🤩
Hiya, can I ask how much flour you use for the Doug?
2 cups of flour. Here is a link to the recipe
justcookwithmichael.com/recipes/rissois-de-camaro/
Thank you..
Hi I'm a portuguese from Lisboa and without disrespect or doubt how good yr recipe is I can tell our traditional "Rissois" are not made this way.
we make these in Goa too, the filling is with prawns but more simpler, your recipe looks delicious too 👌😊
Thank you!
Its also very famous in Goa, India.
I hope to travel their some day.
We had these in Lisbon with coffee for breakfast on your visit a few years ago, to tasty. Some of the fillings were gooey (not so good) and others more like shrimp on a sauce (the best!).
Yes they do seem to vary quite a bit. I was at a Portuguese restaurant last week in San Francisco called Una Casa, The interior had like a mashed potato like consistency. Different from my recipe but very good.
Hi Michael. Great job and very nice recipes. Let me know if you want to discuss any recipes w me, or just talk about food 👌🏼
In Indonesia we say risoles
Come on dude! RULE 101 for being Portuguese never ever ever compare us to the Spaniards who have wrongfully annexed us for 60 years. We don’t appreciate it, no matter how accurate the comparison may be. Also rissois is pronounced with an s sound that is like the sound of the s in Sam. Other than that great work! 🇵🇹❤️
Exactly! He also needs to brush up on his português. He didn’t pronounce rissois correctly.
@
Just Cook With Michael Santos they dont look very apetizer, i've been better looking rissoes in cheap taberns
Buddy born portuguese there's no nutmeg and that's not tradition
Thank you for bringing that to my attention. I guess I'm going to need to get a new translation app. All these Portuguese website are listing and ingredient that's translating into nutmeg. (1 colher de chá de noz moscada) Maybe it's some other kind of nut they're using. I'll do some further research. Thanks again www.foodfromportugal.com/pt-pt/receitas/rissois-camarao/
www.saborintenso.com/f17/rissois-camarao-66/
www.teleculinaria.pt/receitas/entradas-e-petiscos/rissois-de-camarao-com-coentros/
www.petiscos.com/receita/rissois-de-camarao-3/
my mom made the best without a thermometer. grow a pair
His onion should be finely chopped.