Curried Shrimp Rissoles Topped with Mango

For months, I have been trying to come up with a new shrimp recipe, good enough to share with everyone. Finally, here it is. Versatile enough to serve as an entr?e or an appetizer. There were enough made, so that we ate them for two dinners; plus, Jules could snack on them over the long weekend. BTW, Jules gives this recipe a 5. He’s eating them hot or cold, I like them best warm with hot gravy spooned over and chopped fresh mango scattered over the top, and a garnish of fresh cilantro. ©Joyce Hays, Target Health Inc.



For the dough:


2 cups almond flour

1 3/4 cups and 2 1/2 Tablespoons boiling water (for the dough)

1 Tablespoon extra virgin olive oil

Salt (to taste)

1 eggs


Canola oil (or extra virgin olive oil) for frying


For the filling:


2 pounds medium to large shrimp, cleaned and de-veined

1 onion, chopped very well

10 fresh garlic cloves, chopped

3 stalks scallion, well chopped up to half the white section

1 cup sweet corn kernels (fresh or frozen)

1 cup mango chutney

Pinch black pepper

Pinch pink Himalayan salt

1 teaspoon ground nutmeg

1 teaspoon curry powder

1 Tablespoon white or brown sesame seeds, toasted

1/2 Tablespoon almond flour

1 Tablespoon butter

1 bunch fresh Parsley, very well chopped

1 onion to cook the shrimp


Gather all the ingredients in one place. ©Joyce Hays, Target Health Inc.




Get all of the ingredients out

Do all chopping, slicing, cutting, etc.


Chopping parsley. ©Joyce Hays, Target Health Inc.


Chopping garlic, onion, mango. ©Joyce Hays, Target Health Inc.


For the dough:


1. Pour the water into a saucepan and bring it to a boil over high heat. To the water, add the butter and the salt. When starts boiling, reduce to low heat and add the flour. Stir constantly with a wooden spoon until the dough forms a compact ball.


2. Turn off the heat, place the dough on a table and allow to cool to room temperature. Knead the dough with your hands, make one large ball and set aside.


The dough should look like this. ©Joyce Hays, Target Health Inc.




Make your favorite seafood gravy that’s light, or no gravy at all. I put together a simple sour cream, flour, teaspoon extra virgin olive oil, curry, garlic, chopped mushrooms in a saucepan, then set aside.


You don’t need gravy for this recipe but I made a simple gravy, to see if the recipe needed it and it doesn’t. © Joyce Hays, Target Health Inc.



For the filling:


1. In a skillet, with extra virgin olive oil and a little chicken stock or broth, and the parsley, cook the chopped onion until it’s golden.


Cooking onion, garlic, parsley. ©Joyce Hays, Target Health Inc.



2. Place the shrimp in the skillet with the onion/parsley. While stirring constantly, cook the shrimp for about 2 or 3 minutes.


Add the shrimp to the parsley mixture and cook for about 2 minutes, stirring all the time, to get both sides of the shrimp cooked. When shrimp are done, remove quickly into a bowl and cook more, until all the shrimp are done. ©Joyce Hays, Target Health Inc.


After cooked and oil drained on paper towel, put shrimp in bowl to be chopped.

©Joyce Hays, Target Health Inc.



3. Chop by hand, the shrimp garlic and the bunch of parsley. Don’t chop too much. You want the filling to have texture to it. You want small pieces of the shrimp to show when the little rissole is cut open to eat.


4. To the chopped shrimp add the curry powder, nutmeg, all seasonings, all spices, all herbs, corn kernels, chopped mango and mix to combine well.


Here is the filling. I need to chop some of the big pieces of shrimp some more and then the filling will be ready to become part of the dough. ©Joyce Hays, Target Health Inc.



Make the Rissoles


1. Roll out the dough with a rolling pin.

2. Cut small circles by using a coffee mug, turned upside down


3. Place portions of the filling in the center of each circle. Put another circle over the filling and press the edges of the two circles, together to seal. Crimp the edges with a fork.


Fry the rissoles


1. In a bowl, whisk the eggs with a fork.

2. Put Panko on a flat plate

3. Dip the rissoles in the beaten egg and then cover them with the Panko.


The beaten eggs to dip the rissoles in before frying. ©Joyce Hays, Target Health Inc.


The Panko to roll both sides of the rissoles after dipping in the beaten egg, just

before frying.  ©Joyce Hays, Target Health Inc.


4. Heat the oil in skillet. When the oil is hot, add the rissoles and fry them on both sides until golden on each side.


5. Once they are fried, place them on a plate with paper towel.


6. Then put the rissoles on a serving platter. Add some gravy, if you wish. Scatter chopped mango over the top and garnish with chopped cilantro.

7. Put some chutney on the table to serve with the shrimp rissoles.


Platter of curried shrimp rissoles, ready to serve. ©Joyce Hays, Target Health Inc.


Over the rissoles, gravy added, plus scattered chopped mango over the top of the rissoles.

©Joyce Hays, Target Health Inc.


These curried shrimp rissoles are so delicious, you can’t stop eating them.

©Joyce Hays, Target Health Inc.


We ate these all weekend. Mmmmmm outstanding! ©Joyce Hays, Target Health Inc.


These rissoles were the entre, with which a simple salad was served.

©Joyce Hays, Target Health Inc.


Wonderful with mango chutney ! ©Joyce Hays, Target Health Inc.


Chilled Prosecco was perfect with the Shrimp Rissoles. ©Joyce Hays, Target Health Inc.


This was the perfect long weekend for us. The outstanding event was attending the MetOpera’s, I Puritani, shining gem of outstanding bel canto, with brilliant voices, lyrics, conductor. On our list of perfect operas, this is tied at the top.


All Bravas and Bravos, standing ovations, were well deserved. If you can still get tickets for this glorious opera, there are three more performances in February; try not to miss this superlative production by the great master, Vincenzo Bellini.


The electrifying Frech coloratura, Diana Damrau is Elvira, gripped by madness and love; great Mexican tenor, Javier Camarena, a sensation in his recent appearances in other bel canto works, takes on the role of her beloved and heroic Arturo. If you think you hear a little Verdi, you would be almost right.


Bellini, earlier composer, had a great influence on Guiseppe Verdi, not the other way around. Bellini wrote long swaths of melody, a style that influenced all of Europe’s composers including Chopin and yes, Wagner. I would venture to say that IMO, Wagner’s greatest creation, Tristan and Isolde, was influenced by Vincenzo Bellini.


Click the link for my favorite aria from Bellini’s, I Puritani, sung by the greatest tenor who ever lived, Luciano Pavarotti


Vincenzo Bellini, operatic genius, makes LGBT proud



We were so enthralled by this glorious opera, that at dinner afterwards, the first thing we ordered was, two Bellinis, toasting the genius of Vincenzo Bellini. Opera doesn’t get any better than this production of, I Puritani.


From Our Table to Yours !


Bon Appetit!



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