Croquignoles Recipe For Shrimp

CROQUIGNOLES

Steps:

• In a large bowl, cream together butter, granulated sugar, vanilla and lemon peel.
• Beat in the eggs, one at a time.
• Mix together flour, baking powder, nutmeg and salt.
• Stir dry ingredients into the batter in 3 parts, alternating with the cream in 2 parts.
• The dough will be quite soft, but this results in more tender doughnuts.
• Cover and refrigerate for 2 to 3 hours or until firm.
• Divide the dough into 4 parts.
• Work with 1 part at a time, refrigerating the remaining portions to keep them firm.
• On a well floured surface, roll out one portion of dough about 1/4 inch thick.
• Cut strips of dough 3/4 inch wide and 6 inches long.
• Twist each strip 3 times, then join ends by dampening with a drop of water and pinching together firmly.
• Heat about 3 inches of oil to 360 F.
• Fry the croquignoles until golden, 1 to 1 1/2 minutes per side.
• Remove with a slotted spoon and drain on paper towels.
• Repeat the rolling, shaping and frying with the rest of the dough, always keeping any unused dough in the refrigerator to keep it firm.
• Place the doughnuts on a large serving platter or tray and sprinkle icing sugar generously over the tops.
• Serve as fresh as possible.
• Makes about 48 croquignoles.
• Elizabeth Baird's Favourites.

CROQUIGNOLES

Steps:

• In a large mixing bowl, stir the flour, baking powder, salt, nutmeg, and cinnamon together.
• In another bowl, whisk the eggs with the sugar until the sugar dissolves and the eggs are frothy and a light lemon yellow color.
• Add in the butter, milk, and vanilla; continue to whisk for a full minute.
• Switch to a sturdy spoon and mix in the flour mixture, about 1 cup at a time; the dough will be somewhat stiff.
• Flour a work surface lightly; pat out the dough into a ½-inch thick rectangle and let it rest for 15 minutes.
• Roll the dough out into a large 1/8 inch thick square, then trim off any ragged edges.
• Using a pastry cutter or sharp knife, slice the dough into diamond shapes (as small as 3x3 inches or as big as 6x6 inches).
• Heat enough shortening in a large deep skillet or saucepan to measure several inches in depth, bringing it to 375°.
• Transfer several dough diamonds to the shortening.
• After sinking briefly, the breads will rise to the surface.
• Fry them for about 1 minute, until puffed, crisp, and golden brown on both sides.
• Remove with tongs and drain.
• Repeat with the remaining dough; dust with powdered sugar and serve immediately.

CROQUIGNOLES

Steps:

• Combine the flour, baking powder, nutmeg, cinnamon, and salt in a bowl.
• In another bowl, beat the eggs until light and frothy.
• Add the sugar and whisk to dissolve.
• Add the butter and vanilla and continue to whisk for 2 to 3 minutes.
• Add the flour mixture, about 1 cup at a time, blending together until a stiff dough forms.
• Lightly flour a work surface and sprinkle the dough with a little flour.
• Pat the dough into a large rectangle, about 1/8 inch thick.
• Using a pastry wheel or a sharp knife, cut out about 12 diamond-shape pieces.
• Make a slit lengthwise through the center of each diamond.
• Heat the oil to 360ºF. in a deep-fryer or deep saucepan.
• Deep-fry the diamonds, two to three at a time, turning them around with a slotted spoon, until they are golden brown and crisp, about 4 minutes. Transfer to paper towels to drain.
• Dust with powdered sugar and serve immediately.

SHRIMP CROQUETTES

Steps:

• Mix all ingredients together and make patties.
• Bread with standard breading (flour, egg, breadcrumbs).
• Pan fry.

PINEAPPLE-GLAZED SHRIMP SKEWERS

Steps:

• Combine 2 cups of the pineapple, the sugar, vinegar, soy sauce, and garlic in a blender and blend on high until smooth, about 30 seconds.
• Pour into a medium saucepan and bring to a boil over medium heat.
• Skim off any foam and reduce heat to low.
• Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup, about 30 minutes.
• Stir in cayenne and set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400°F) or a grill pan over high heat until very hot.
• Skewer 1 shrimp, making sure to pass the skewer through the thick portion and the tail portion, then skewer 1 piece of the remaining pineapple. Repeat, alternating between the two and leaving a space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush skewers on one side with glaze.
• Rub the grill with a towel dipped in vegetable oil, place the skewers on the grill glaze side down, and brush the other side of the skewers with more glaze.
• Continue brushing and turning every few minutes until the thick portions of the shrimp are white and firm, about 10 to 15 minutes.
• Remove from the grill and serve immediately.

SHRIMP CROQUETTES (CROQUETTES DE CREVETTES)

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.