Shrimp Croquettes Recipe at MyDish

Shrimp Croquettes

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Method

  • 1. First make your Shrimp Bisque:

  • Melt 1 tablespoon of butter in a saucepan over a moderate heat.
  • When melted add one small diced onion and sweat until tender and transparent.
  • Add the prawns and the cognac, set the cognac alight with a match and leave it until the flames disperse (this removes the alcohol content and bitter flavour).
  • Stir in a goos tea spoon of tomato paste and 250ml of water and bring it to the boil.
  • Remove the saucepan from the heat and allow it to cool slightly. Liquidise the mixture until you have a smooth paste.

  • 2. Now ad 50gr of butter, 50gr of flour and 250ml of milk to the paste on a low temperature.... Slowly beat in the bisque with these ingredients ideally using a wooden spoon (you may wish to use a whisk so as to avoid lumps).

  • Cook the mixture over a low heat stirring regularly, until it is fairly thick (3-5 minutes). Then a the very end, do ad some extra prawn which will be sitting in the croquettes (200grams should do it). P

  • our the mixture out onto a plate or tray, which is covered in cling film ((the mixture should be at least 3 cm deep) and allow it to cool for 10-15 minutes. Cover the filling and refigerate for at least 1 hour to allow it to set.

  • 3. Now comes the fun part - rolling and making the croquettes:

  • Remove the mixture from the fridge and lift it out of the container with the cling film.
  • Cut the shrimp paste into 3 × 8cm rectangles or roll them into whatever shape you'd like. You should manage to get 8 croquettes.

  • Place the flour, bread crumbs and beaten eggs into three separate plates or trays. Coat the croquettes first in the flour, followed by the egg and lastly into the crumbs, so that they are covered on all sides.

  • Place the croquettes in the refigerator for at least 20 minutes or until ready to cook. Ideally a bit longer, so the bread crumb shell hardens a bit more first.

  • 4. Now you can cook the croquettes:
  • Heat the deep fryer to 190°C. Deep fry the croquettes for 3-5 minutes so that they are crisp and golden.
  • Drain them on absorbent paper and keep warm until ready to serve. You can now also deep fry some parsley until crisp (around 30 seconds) to use as decoration fo the plates... Do enjoy! :-)

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    Ingredients

    •  
    • FOR THE SHRIMP BISQUE
    • 1 tblsp butter
    • 1 small onion, diced
    • 500 gr small prawns
    • 1 measure cognac
    • 7 ml tomato paste
    • 250ml  water
    • 50gr  butter
    • 50gr  flour
    • 250ml  milk
    •  
    • ROLLING AND MAKING THE CROQUETTES
    • 250gr plain flour
    • 250gr  bread crumbs
    • 2 beaten eggs
    • bunch fresh parsley

    By Views 709  Added Wed Feb 9 2011


    Traditional Belgian dish... I am from Bruges originally and this is a local speciality. Really fantastic dish that can be made well before the party starts!