MERMAN'S REVENGE RECIPE
SHRIMP & LOBSTER EMPANADAS
Golden pastry pockets filled with seasoned shrimp, lobster, peppers, onion and garlic, served with a simple Cajun hot sauce dip and a citrusy Chili Lime finish.
LET'S COOK
DIRECTIONS
PREHEAT & PREP YOUR INGREDIENTS
Preheat the oven to 400°F. Line two baking sheets with parchment paper. Pat the shrimp dry, cut into small pieces and keep chilled. Chop the cooked lobster, dice the onion and bell pepper, and mince the garlic.
SOFTEN THE VEGETABLES
Heat a little olive oil or butter in a wide skillet over medium heat. Add the onion and bell pepper and cook until softened. Stir in the garlic and cook briefly until fragrant.
COOK THE SHRIMP
Add the chopped shrimp to the skillet and cook, stirring gently, until just pink and opaque. Avoid overcooking because the filling will heat again inside the pastry.
ADD THE LOBSTER & SEASONING
Fold in the chopped cooked lobster. Sprinkle with 1 tablespoon of Merman's Revenge Chili Lime Seasoning, then add fresh lime juice, salt and pepper to taste. Warm everything through gently and remove from the heat.
COOL THE FILLING
Spread the seafood filling in a shallow bowl or on a plate and allow it to cool before assembling. A cool filling helps prevent the pie crust from becoming soft or difficult to seal.
CUT THE EMPANADA CIRCLES
Lightly flour the work surface and unroll the refrigerated pie crusts. Using a round cutter or bowl, cut pastry discs of approximately 5–6 inches. Re-roll scraps gently to make additional discs.
ADD THE SEAFOOD FILLING
Place a few spoonfuls of cooled shrimp and lobster filling in the center of each pastry circle, leaving a clear border. Avoid overfilling so the edges can seal.
FOLD & SEAL THE EMPANADAS
Fold each disc in half to make a semicircle. Press the edge closed, then crimp with a fork or fold into a decorative seam. Place the sealed empanadas on the prepared baking sheets.
BRUSH WITH EGG WASH
Beat the egg in a small bowl. Brush a thin, even layer over the top of each empanada to encourage a golden, glossy crust. Cut a small vent in the top if the filling is particularly moist.
BAKE UNTIL GOLDEN
Bake at 400°F for approximately 20–25 minutes, rotating the pans as needed, until the pastry is golden brown and fully cooked. Cool briefly before serving. Allow to stand for a few minutes before serving.
MIX THE CAJUN DIPPING SAUCE
Stir together 2 tablespoons of mayonnaise and 1 tablespoon of Merman's Revenge Cajun Style Hot Sauce in a small bowl. Add a squeeze of lime juice if desired and mix until smooth.
SERVE WARM
Arrange the baked empanadas on a serving platter. Serve warm with the Cajun dipping sauce alongside, adding another light squeeze of lime if desired.
MADE WITH
CHILI LIME SEASONING
Chili Lime Seasoning adds tangy citrus and a measured touch of heat to the shrimp and lobster filling.
EXPLORE CHILI LIME →
MADE WITH
CAJUN STYLE HOT SAUCE
Cajun Style Hot Sauce adds tangy, garlicky heat to the quick mayonnaise dipping sauce.
EXPLORE CAJUN STYLE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
COOL THE FILLING FIRST
Warm filling can soften the pastry and make it difficult to seal. Let the seafood mixture cool before assembling.
DON’T OVERFILL
Leave a clean border and seal it firmly with a fork to keep the seafood inside during baking.
KEEP SEAFOOD TENDER
Cook the shrimp just through before folding in cooked lobster. The filled pastry will get another round of heat in the oven.
RECIPE VIDEO
WATCH IT COME TOGETHER.
See how these seafood-filled empanadas are prepared, folded, and baked until golden.
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