It's National Empanada Day!

Enjoy this delicious empanada recipe with a special ingredient, shrimp.



    Ingredients 3 tablespoons extra virgin olive oil
    1/2 cup onions, chopped
    2 garlic cloves, finely chopped
    1 teaspoon fresh ginger, finely chopped
    1 small potato, diced
    1 small carrot, diced
    1 tablespoon jalapeño, diced
    2 tablespoons tomato sauce
    1/2 cup green peas, frozen
    1/2 cup red bell pepper, diced
    1/2 cup green bell pepper, diced
    1 teaspoon salt
    1 cup shrimp, diced
    1 teaspoon ground curry
    1 cup heavy cream
    1-14 ounce package dumpling or wonton wrappers
    Oil for frying


    Step 1 Chop all ingredients.


    Step 2 In a large deep skillet, heat olive oil, add onions and sauté for about 5 minutes.


    Step 3 Then add garlic and ginger and sauté for an additional minute. Add potato, carrot, jalapeño and tomato sauce.


    Step 4 Season with salt and curry powder and continue to stir for a couple of minutes.


    Step 5 Add shrimp, peas and heavy cream and simmer for 10 minutes or until potatoes and carrots are tender. If cream begins to dry out, add chicken stock 1/4 cup at a time.


    Step 6 Scoop out vegetable and shrimp mixture and place in another bowl to let cool (leaving some of the curry sauce for dipping).


    Step 7 Heat oil in a medium sauce pan. On a work surface, place about 1 teaspoon of veggie and shrimp in the middle of the wrappers.


    Step 8 Wet edges of wrapper with water and seal. Press with edge of fork.


    Step 9 Serve immediately with curry dipping sauce.
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