Portuguese Rissois with natural garlic flavor

Preparation of the stuffing:

1. Cook shrimp in water with a little salt for 3 minutes. (Keep the cooking water).

2. Peel and reserve about 10 whole shrimp and blend the rest with a knife or food processor.

3. In a saucepan, brown the chopped onion with the margarine. Then add the flour and stir. Gradually add the milk and the cooking juice of the shrimps without stopping stirring.

4. Add the tomato pulp and the mixed shrimps, as well as pepper and grated nutmeg.

5. Next, add the reserved whole shrimp and the chopped parsley. Once the preparation starts to boil again, turn off the heat and let it cool.

Preparation of the paste:

1. In a large saucepan, heat the water with the margarine and salt

2. When the mixture starts to boil, add the flour and stir. Remove the dough from the pan to a floured work surface, sprinkle with flour and let cool slightly.

3. Roll out the dough with a rolling pin and place pieces of filling on top. Fold the dough over itself and with a floured glass cut out circles.

4. Bread the shrimp fritters by first rolling them in a plate of flour, then in the beaten eggs and then in the breadcrumbs. Heat the oil and brown the fritters.

5. Once ready, add drops of natural garlic flavouring to each fritter and serve warm.