Crevettes And Brugnons Salad Recipes

SHRIMP CROQUETTES (CROQUETTES DE CREVETTES)

Shrimp croquettes (Croquettes de crevettes) image

Provided by Craig Claiborne And Pierre Franey

Time 45m

Yield 16 croquettes

Number Of Ingredients 17

Ingredients

1 pound shrimp cooked in the shell (see recipe)
2 tablespoons butter
1/2 cup finely chopped onion
1/4 cup plus 3 tablespoons flour
1/2 teaspoon paprika
1 cup milk
1/2 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

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

DAIRY FREE RUSKS

Dairy Free Rusks image

I cannot seem to find commercial rusks without dairy. Traditionally in South Africa rusks are made with buttermilk. I found and adapted this recipe and my whole family (including the dairy eaters) loves dunking them into coffee especially on Sunday mornings. They're filling & nutritious enough to replace breakfast. Choose a good quality commercial muesli as it affects the taste of the rusks. Rusks make a nice gift. This recipe may seem to be time consuming but it is well worth the effort, and they last for weeks. Adapted from Theresa Verslanking

Provided by Cheron

Categories Breakfast

Time 5h15m

Yield 20-30 rusks

Number Of Ingredients 11

Ingredients

800 ml boiling water
350 g dairy-free margarine, cut into blocks
375 ml brown sugar
3 eggs, beaten well
1 kg nutty wheat flour
15 ml baking powder
10 ml salt
5 ml cream of tartar
300 ml natural bran (optional)
1 cup sunflower seeds
1 kg muesli

Steps:

Preheat oven to 180ºC.
Grease 1 large rectangle baking pan.
Mix boiling water, margarine and sugar.
Allow to cool - should be lukewarm.
Add beaten eggs and mix well.
Mix flour, baking powder, salt and creme of tartar and add to egg mixture.
Add bran, sunflower seeds and muesli and mix to form a soft dough.
Pour into baking pan and bake for 1 hour.
Cool and then cut into rectangles.
Set oven temperature to 100ºC.
Space the rusks evenly in the baking pan in the same direction.
Place the pan in the oven and allow the rusks to dry out with the oven door ajar for 1 hour.
Turn the rusks onto a new side in the same direction and leave to dry out with the oven door ajar for 1 hour.
Repeat the last step twice until the rusks have been dried out from all sides.
Rusks can last for weeks if stored in biscuit jars or tins.

Nutrition Facts : Calories 287.9, Fat 6.8, SaturatedFat 0.9, Cholesterol 27.9, Sodium 424.6, Carbohydrate 57.5, Fiber 4.2, Sugar 32.5, Protein 7.3