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Instructions
- In a large bowl, combine the shrimp, mozzarella cheese, ricotta cheese, garlic powder, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Roll out the pastry dough on a floured surface and cut out circles, about 4-5 inches in diameter.
- Place a heaping tablespoon of the shrimp mixture in the center of each dough circle.
- Fold the dough over to create a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges for an extra seal and decoration.
- In a deep skillet or fryer, heat oil over medium-high heat. Once hot, carefully place the turnovers in the oil, frying in batches to avoid overcrowding.
- Fry the turnovers until they are golden brown, about 3-4 minutes per side. Remove from oil and place on a paper towel-lined plate to drain excess oil.
- Brush the tops with the beaten egg for a glossy finish and sprinkle with fresh parsley before serving.
Chef’s Tips
- Ensure the oil is hot enough before frying to prevent the turnovers from becoming greasy.
- You can add diced vegetables like bell peppers or onions to the shrimp mixture for extra flavor.
- Serve with a dipping sauce such as spicy mayo or marinara for added flavor.
Nutrition (per serving)
Approximately 350 calories, 24g protein, 25g carbs, 18g fat
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