Shrimp Croquettes

You can form these crispy shrimp fritters into smaller bite-size croquettes to be served as part of an hors d’oeuvre selection.

Serves: 10Hands-on: 30 minutesTotal: 2 hours 45 minutesDifficulty: Medium

Serves: 10

Ingredients

  • ¼ small onion, peeled
  • 1 clove
  • 1 bay leaf
  • 2 cups whole milk
  • 4 Tbsp. butter
  • 1¼ cup all-purpose flour, divided
  • ⅛ tsp. ground white pepper
  • ⅛ tsp. ground nutmeg
  • 12 oz. cooked shrimp, chopped
  • 1 extra-large egg, beaten
  • ½ tsp. salt
  • ¾ cup fine dry breadcrumbs
  • 2 cups peanut oil

Directions

  • Poke the clove into the quarter onion and place the onion and the bay leaf in a saucepan with the milk. Heat the milk over medium-high to scalding (not quite boiling) and then remove it from the heat. Let steep for 15 minutes, then remove and discard the onion and bay leaf.
  • Meanwhile, melt the butter in another saucepan, add ¾ cup flour, and cook over medium heat for a few minutes, stirring with a wooden spoon. This will make a stiff roux. Gradually add the hot milk to the roux on the heat and whisk with a wire whip for 3 to 5 minutes to smooth out lumps. The roux will absorb the milk as it cooks and become a very thick béchamel sauce, which will be the base for the croquettes.
  • Remove the béchamel from the heat and stir in the white pepper, nutmeg, and chopped shrimp. Spread the mixture out onto a plastic-lined baking sheet, cover the top directly with plastic wrap, and refrigerate 2 hours.
  • Arrange a production line for coating the croquettes by putting the ½ cup flour on a plate, the beaten egg mixed with salt in a bowl, and the breadcrumbs on a plate.
  • When the shrimp filling has cooled remove the plastic from the top and cut the filling into twenty equal portions. Roll each portion into a cylinder, then roll it in the flour, dip it in the egg, and roll it in the breadcrumbs. Place it on a tray and repeat with the rest of the filling.
  • Put the peanut oil in a deep pot or deep fryer and heat it to 375°F. Fry the croquettes in four to five batches for a minute or two, until they are golden brown. Drain on paper towels and serve hot.

Recipe Information

Serves: 10

Ingredients

  • ¼ small onion, peeled
  • 1 clove
  • 1 bay leaf
  • 2 cups whole milk
  • 4 Tbsp. butter
  • 1¼ cup all-purpose flour, divided
  • ⅛ tsp. ground white pepper
  • ⅛ tsp. ground nutmeg
  • 12 oz. cooked shrimp, chopped
  • 1 extra-large egg, beaten
  • ½ tsp. salt
  • ¾ cup fine dry breadcrumbs
  • 2 cups peanut oil

Directions

  • Poke the clove into the quarter onion and place the onion and the bay leaf in a saucepan with the milk. Heat the milk over medium-high to scalding (not quite boiling) and then remove it from the heat. Let steep for 15 minutes, then remove and discard the onion and bay leaf.
  • Meanwhile, melt the butter in another saucepan, add ¾ cup flour, and cook over medium heat for a few minutes, stirring with a wooden spoon. This will make a stiff roux. Gradually add the hot milk to the roux on the heat and whisk with a wire whip for 3 to 5 minutes to smooth out lumps. The roux will absorb the milk as it cooks and become a very thick béchamel sauce, which will be the base for the croquettes.
  • Remove the béchamel from the heat and stir in the white pepper, nutmeg, and chopped shrimp. Spread the mixture out onto a plastic-lined baking sheet, cover the top directly with plastic wrap, and refrigerate 2 hours.
  • Arrange a production line for coating the croquettes by putting the ½ cup flour on a plate, the beaten egg mixed with salt in a bowl, and the breadcrumbs on a plate.
  • When the shrimp filling has cooled remove the plastic from the top and cut the filling into twenty equal portions. Roll each portion into a cylinder, then roll it in the flour, dip it in the egg, and roll it in the breadcrumbs. Place it on a tray and repeat with the rest of the filling.
  • Put the peanut oil in a deep pot or deep fryer and heat it to 375°F. Fry the croquettes in four to five batches for a minute or two, until they are golden brown. Drain on paper towels and serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat11g
Saturated Fat5g
Cholesterol105mg
Sodium350mg
Total Carbohydrate16g
Dietary Fiber0g
Sugars3g
Protein11g