Each year on April 8, we celebrate National Empanada Day. The name Empanada comes from the Galicia, Portuguese and Spanish verb em pandar, which means to wrap or coat in bread. Empanadas are made by folding dough or bread around a seasoned filling. The Empanadas are then baked or fried, like savory hand pies.
This year Empanada Day and Holy Wednesday are one and the same. And that’s just fine in my book. All the more inspiration. Lord knows, we need a little inspiration right about now. If I play one more board game, I just might loose my mind! Forgive me while I take a deep breath and focus on things that matter most to me.
The Events of Holy Wednesday
Though the Gospel of Luke states, “every day he was teaching in the temple,” Holy Wednesday is referred to as a day of rest for Jesus. While in Bethany, a woman anointed Jesus’ feet with perfume. It is also widely known throughout the church as “Spy Wednesday.” While Jesus rests in Bethany at the home of Mary, Martha, and Lazarus, the plot of the high priest and the authorities to kill Jesus is in full swing.
This plot is in no way an accusation against the high priest. God chose to come into the world at a time when His blood would be shed for the forgiveness of all mankind. He chose this time, this place and even Judas so that the prophecies could would be fulfilled.
Finding an open opportunity in the greed of Judas, Satan entered him. Judas went to the chief priests and authorities, “and from that moment he sought an opportunity to betray him.” He would soon betray Jesus for the price of a slave, and the twelve would scatter. None of the twelve will be left at the foot of the cross as Jesus dies but John. John was not alone. The women also remained at His side.
1 lb. medium shrimp
3 tablespoon Olive Oil, divided
2 tablespoons Taco Seasoning
1 Red Bell Pepper, finely chopped
3 Green Onions, chopped
3 cloves garlic, minced
1 cup Mexican Style Cheese, finely shredded
1/2 cup Mayonnaise
Peel, rinse and devein the shrimp. Place in a medium bowl and drizzle with 1 tablespoon olive oil. Season shrimp with taco seasoning.
Heat remaining 2 tablespoons of olive oil in large skillet over medium-high heat until hot. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink. Remove shrimp from skillet; place on plate. Let shrimp cool, then chop into small pieces.
While the shrimp cools, dice the bell pepper and green onion; set aside. Mince the garlic, set aside.
Combine shrimp with cheese, mayonnaise, chopped peppers, green onions and garlic. Refrigerate until ready to use.
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Kosher Salt
1/2 cup Shortening
1/2 cup Water
1 cup Vegetable Oil, for frying
Mix flour, baking powder and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually stir in water until mixture forms ball. Place on lightly floured surface; knead 5 minutes or until smooth and elastic. Divide dough into 12 balls, about 2 tablespoons of dough per ball. Flatten balls to create a dozen 6-inch round disks.
Spoon about 1/3 cup shrimp mixture onto center of each round; moisten edge with water. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.
Heat the vegetable oil in medium deep skillet to 375-degrees. Add Empanadas, in batches; cook 3 minutes per side or until golden brown on both sides. Remove from skillet; drain well.