Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski
For a Uruguayan like Ignacio Mattos, who developed this recipe, these snacks are a labor of love. Gather a crew to help stuff and pinch them, then fry up enough for a crowd. If you can find head-on shrimp, buy them and add the heads to the stock. They’ll add an intense shrimp flavor to the filling. Serve these empanadas alongside a picnic menu of beef sliders, grain salad with tomatoes, and Italian sundaes with Nutella.