Three Guys From Miami: Cuban and Spanish Food Recipes

Jorge Castillo: Many Cuban families make empanadas for special occasions like birthdays, baptisms, holidays -- any occasion that would have a party associated with it.

Raúl Musibay: Seems like everybody in Miami has a different empanada recipe!

Glenn Lindgren: Some are baked and some are fried.

Jorge Castillo: There's also several different types, each a little bit different -- Cuban, Colombian, Argentinean, Nicaraguan...

Raúl Musibay: And the fillings! There are many, many things you can put in an empanada!

Cuban Empanadas

Empanadas de Camarones -- Shrimp Empanadas

By Three Guys From Miami

Prep time: 35 minutes
Cook time: 25 minutes
Total time: 1 hour
Yield: 14-18 empanadas Crisp, flaky wedges of pastry surround a shrimpy filling


3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic mashed
2-3 Roma tomatoes, peeled and chopped fine (about 2 cups)
1/4 teaspoon ground cumin
1/4 teaspoon white pepper
1 teaspoon salt
3/4 lb raw shrimp 50-60 count per pound peeled and de-veined
1/4 cup fresh cilantro chopped
Sauté the onion over medium heat in the olive oil for two to three minutes or until translucent. Use raw medium shrimp, 50-60 count per pound. (You don't need them any bigger and you'll save money with the smaller size.)

Add garlic, shrimp, tomatoes, cumin, pepper, and salt, stirring lightly. Cook an additional two minutes only, stirring constantly until the shrimp start turning pink. Set filling aside and let cool.

When filling empanadas, put one tablespoon of the filling into the center of each circle, sprinkle with a little fresh cilantro, then fold, seal, and cook as indicated. (Diagram)

Preheat the oven to 350º

Place the pastries on a lightly greased cookie sheet 2 inches apart, brush with the egg wash, and bake until lightly browned, 15 to 20 minutes. They can be made ahead of time, refrigerated, and reheated in a 350º oven for 4 to 6 minutes.

Cooking Instructions for Dough Recipe 1

Heat oil in a frypan to 350º F. (Or you can use a deep fat fryer.)

Fry the empanadas in the oil, turning occasionally until brown on all sides.

Drain on paper towels. Serve hot.

Cooking Instructions for Dough Recipe 2

More Empanada Recipes:

Empanadas de Camarones -- Shrimp Empanadas

Empanadas de Cangrejo -- Crab Empanadas

Empanadas de Carne Asada -- Beef Empanadas

Empanadas de Carne y Cebolla -- Meat and Onion Empanadas

Empanadas de Espinaca -- Spinach Empanadas

Empanadas de Guayaba y Queso -- Guava and Cheese Empanadas

Empanadas de Jamón o Chorizo -- Ham or Sausage Empanadas

Empanadas de Pollo -- Chicken Empanadas

Empanadas de Pollo y Queso -- Chicken & Cheese Empanadas

For the Empanada Dough: Use either DOUGH RECIPE 1 (Baked) or DOUGH RECIPE 2 (Fried).

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.



This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.


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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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