Shrimp and Vegetable Samosas

Larry had the smoker out the other day, which means he loaded it up with lots of meats. One of the things he smoked was a tandoori chicken. It was really good. Since tandoori chicken is Indian, I made some Indian side dishes to go with it. Some of the things I made were some shrimp and vegetable samosas, with an Indian tomato and onion salsa and cucumber, yogurt and mint sauce to go with it.

Samosas originated in Central Asia and the Middle East before the 10th century, where it was known as sanbosag or samsa, a portable, triangular meat pastry designed for travelers. It arrived in India in the 13th-14th century via trade routes, where it evolved into the popular, spiced potato-filled snack recognized today. They were favored by Central Asian merchants and travelers who appreciated its convenience as a portable meal during long journeys. Now, they are filled with all kinds of fillings and come in many different shapes and sizes, and are found all over the world. In the Middle east, these deliciously filled pockets are known as sambusak. In parts of Africa, they are called sambusa. And in the Latin world, they are known as empanadas. No matter what you call them, or where they come from, they are well known and well loved the world over. They all have similarities, but they all also have their own identities and personalities too.

Shrimp and Vegetable Samosas

These delicious pastry pockets can be fried or baked and are good both ways, though personally, I prefer them fried. To me, they are lighter and flakier when fried. You can use puff pastry or you can use a basic pastry dough. I used my basic- go -t0 dough. Southwestern Chicken Empanadas

8-12 oz large shrimp, peeled and deveined, cut into small pieces

1-2 TBSP tomato puree or sauce or salsa – I used salsa

1 tsp garam masala

1 tsp chili powder

1/2 tsp ground coriander

1 TBSP minced garlic

1 TBSP minced ginger

fresh cilantro, chopped

1 TBSP lemon juice

4 mushrooms, chopped

1/2 red bell pepper, diced fine

1 carrot, diced fine

1/2 cup frozen corn kernels, thawed

1 cup cooked rice or couscous

1/3 cup green onions, sliced thin

2 red chili peppers, seeded and diced fine

lemon verbena, chopped, optional

olive oil for cooking

Lemon verbena has completely taken over underneath the stairs of my deck. This is just a small amount compared to what I usually get though. Usually it takes over my whole backyard, but we must have cleared a lot of out this year. 🙂 I love it, and try to use it for as much as I can, while I can. Lemon verbena is a member of the mint family and it just takes over if it is not contained. But it smells so lemony fresh and tastes so good.

Get a large skillet very hot and add the olive oil. Mix everything together, except the shrimp and couscous, and cook for about 2-3 minutes.

Once the carrots and peppers have softened a bit, add the shrimp and rice or couscous. I used couscous. Mix together thoroughly, and continue to cook for an additional 3-5 minutes, or until the shrimp is fully cooked.

On a lightly floured surface, roll out the dough. You want it nice and thin. Cut into whatever shape you like. Let it rest for a couple of minutes, then dimple the dough with your fingers and roll it out again. The tricks to a nice flaky dough are cold butter cubes, when making the dough, and to roll it our very thin once the dough is ready to use. Depending on the size of your samosas, add about 1 TBSP of filling, or as much as the dough piece will hold, to the center, and fold over. For these, I cut them small, so I actually used two pieces of dough, then shaped and pressed them together, sealing them with a fork.

Once the pockets are sealed, allow them to set in the refrigerator for at least 30-60 minutes before cooking. I deep-fried mine, but you can bake them too if you prefer. If you are frying them, get the oil to 350*F or 180*C. Don’t overcrowd the fryer or pan. Cook them in small batches if you need to. If you are baking them, set the oven temperature to the same, and bake on an ungreased cookie sheet for about 15-20 minutes, or until they are golden brown. These are best when eaten hot.

I served them as part of our Indian meal with some Portuguese Vinho Verde on the side.

Have a great day and make everyday great. Live life to the fullest and enjoy. ‘Til next time.