Shrimp croquettes (Croquettes de crevettes)
Updated September 7, 2015
- Total Time
- 45 minutes
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Ingredients
1 pound shrimp cooked in the shell (see recipe)
2 tablespoons butter
½ cup finely chopped onion
¼ cup plus 3 tablespoons flour
½ teaspoon paprika
1 cup milk
½ cup liquid in which shrimp were cooked
2 egg yolks
2 tablespoons dry sherry
2 cups fine, fresh bread crumbs
Salt, if desired
Freshly ground pepper
Pinch of cayenne pepper
1 egg
3 tablespoons water
Oil for deep frying
Newburg sauce (see recipe), optional
Nutritional analysis per serving
6 grams carbs; 89 milligrams cholesterol; 178 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 190 milligrams sodium; 8 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and devein the shrimp. Chop them finely. There should be about two cups. Set aside.
- Step 2
Melt the butter in a saucepan and add the onion. Cook until wilted, stirring with a wire whisk. Add three tablespoons of the flour and the paprika, stirring. Add the milk and shrimp liquid, stirring rapidly with the whisk.
- Step 3
When thickened and smooth, continue cooking about two minutes. Add the chopped shrimp, egg yolks and sherry. Cook briefly about 30 seconds, stirring.
- Step 4
Add half of the bread crumbs, salt and pepper to taste and the cayenne. Blend well. Let stand until thoroughly cooled.
- Step 5
Divide the mixture into 16 equal portions. Shape each portion into a ball. Roll the balls in the remaining one-quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
- Step 6
Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
- Step 7
Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with Newburg sauce.
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