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!
Empanadas de Camarones -- Shrimp Empanadas
By
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
INGREDIENTS:
3 tablespoons olive oil1 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
