Belgian Shrimp Croquettes Croquettes Aux Crevettes Grises Recipes
SHRIMP CROQUETTES (CROQUETTES DE CREVETTES)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 45m
Yield 16 croquettes
Number Of Ingredients 17
Steps:
- Peel and devein the shrimp. Chop them finely. There should be about two cups. Set aside.
- 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.
- When thickened and smooth, continue cooking about two minutes. Add the chopped shrimp, egg yolks and sherry. Cook briefly about 30 seconds, stirring.
- Add half of the bread crumbs, salt and pepper to taste and the cayenne. Blend well. Let stand until thoroughly cooled.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 306 milligrams, Sugar 2 grams, TransFat 0 grams
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Estimated Reading Time 3 mins
- melt 1 tablespoon of the butter in a medium-size saucepan over medium heat. add the onion and cook, stirring, until translucent but not browned, 2 to 3 minutes.
- strain the broth through a sieve and discard the solids. return the broth to the saucepan and heat over low heat. add the shrimp and poach for 3 minutes.
- in a small saucepan, sprinkle the gelatin over the cold water. let stand while you prepare the béchamel sauce.
- melt the remaining 4 tablespoons butter in a medium-sized saucepan over low heat. stir in the flour with a wooden spoon. switch to a whisk and gradually whisk in the reserved broth.
- heat the gelatin mixture over low heat until the gelatin has melted, 1 to 2 minutes. stir it into the béchamel sauce and mix well.
- remove the sauce from the heat and let cool for a few minutes. whisk the egg yolk and remaining 5 tablespoons milk together, then stir it into the béchamel.
- line a 9-inch-square cake pan with plastic wrap. pour in the shrimp mixture and smooth with a spatula. press plastic wrap directly on the surface to prevent a skin from forming.
- prepare the coating: in a medium-size bowl, beat the egg whites with the salt and 1 tablespoon vegetable oil just until frothy. put the flour and bread crumbs into separate shallow bowls ready for dipping.
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