Introducing a new segment, Dad’s cooking! In this series, my
dad will remake a restaurant dish to either be healthier or recreating a more
expensive dish more affordable at home. Today he is making his own version of a seafood empanada
Seafood Empanadas
Inspired by the Crab Empanadas from Harry Browne's
Prep
Almost a pound of shrimp from the seafood department. You
can buy frozen shrimp and thaw them out as well
Diced red onion and bell pepper (about half a cup, can easy
switch out for the different type of onion or pepper if needed
Diced portobello mushrooms
Add seasoning and lime to taste
Turn stove on to medium, add your oil of preference for a
light fry
Fold over dough then use a fork to seal
The dipping sauce is 1 medium avocado, sour cream, squirt of
lime and a mix of the taco seasoning and fajita mix
Dad decided to do shrimp because he has a crab allergy. I
think you could realistically use any sort of shell fish or a thick enough
white fish for this. A vegetarian or vegan version would be easy as well. Just
use more vegetables and or tofu and use a vegan cheese that can melt. If not a
fan of avocado, just make a quick spicy mayo (mayo, hot sauce, lime, spicy
seasoning to taste).
This looks yummy! I would love to have one of those! 😋❤
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