We start by creating a flavorful filling and finish by frying the croquettes to perfection. In addition, we share some secret tips and tricks to ensure that your shrimp croquettes steal the show, such as choosing the best shrimp and adding extra texture to the crust.
Shrimp Croquettes
| Category: | Appetizers |
| Cooking Time: | 2 h 45 min |
| Portions: |
15
|
| Kitchen: | Belgian Cuisine |
| Cost Range: | Expensive |
Ingredients:
-
250 gr Shrimp waste
-
0.75 l Fish stock
-
200 gr White roux
-
1 dl Cream
-
75 gr Grated Gruyère cheese
-
300 gr Peeled grey shrimps
-
2 Lemon
-
1 pinch Salt
-
1 pinch Pepper
-
2 cl oil
-
100 ml Water
Instructions:
- Bring the fish stock to a boil with the shrimp waste and let it simmer for about 15 minutes.
- Strain the shrimp cooking liquid and collect it in another pan.
- Thicken the strained shrimp cooking liquid with the white roux and stir well to prevent lumps.
- Add the liaison (mixture of egg yolks and cream) to the sauce and stir well.
- Squeeze the lemons and add the juice to the sauce. Also, add the grated Gruyère cheese, salt, and pepper, and stir well.
- Add the peeled shrimps to the sauce and mix everything well.
- Pour the mixture onto a greased or parchment-lined baking sheet and let it set in the refrigerator for about 2 hours.
- Cut the set mixture into equal portions and shape them into cylinders.
- Coat the croquettes in English style: first dip them in flour, then in beaten eggs, and finally in breadcrumbs.
- Deep-fry the croquettes in hot oil until they are golden brown and crispy.
Tip!
For an extra crispy crust, coat the croquettes twice. After initially coating them in the English style (flour, beaten eggs, and breadcrumbs), let them rest in the refrigerator for about 15 minutes. Then, dip them again in beaten eggs and breadcrumbs. This will result in a thicker, crunchier crust around the croquettes.
