Empanadas de Camarones

Ingredients

Egg

1, beaten (for egg wash)

Empanada dough

12 discs (store-bought or homemade)

Salt

to taste

Black pepper

to taste

Paprika

1 teaspoon

Ground cumin

1 teaspoon

Lime juice

2 tablespoons

Fresh cilantro

1/4 cup, chopped

Tomato

1, diced

Green bell pepper

1, diced

Red bell pepper

1, diced

Garlic

2 cloves, minced

Onion

1, diced

Shrimp

1 pound, peeled and deveined

Olive oil

2 tablespoons

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the diced onion and minced garlic, cooking until they are softened and fragrant, about 3-4 minutes.
4. Add the shrimp to the skillet and cook until they turn pink and are cooked through, approximately 3-5 minutes. Remove the shrimp from the skillet and chop into small pieces.
5. In the same skillet, add the diced red and green bell peppers and cook until they are softened, about 4-5 minutes.
6. Stir in the diced tomato, chopped cilantro, lime juice, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes until well combined.
7. Add the chopped shrimp back to the skillet and mix thoroughly with the vegetable mixture.
8. On a clean surface, lay out the empanada discs. Place a spoonful of the shrimp mixture onto the center of each disc.
9. Fold each empanada disc in half, sealing the edges by pressing them with a fork to create a decorative crimp.
10. Brush the tops of the empanadas with the beaten egg wash to give them a beautiful golden color when baked.
11. Arrange the empanadas on a baking sheet lined with parchment paper.
12. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
13. Serve hot, and enjoy these delicious morsels with your favorite dipping sauce!