Shrimp Croquettes

"This recipe is from, Beer at the Dinner Table, by Herwig Van Hove. Suggested beer to drink with croquettes, Hoegaarden Grand Cru."
 
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Ready In:
35mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Melt the butter in a heavy-bottomed saucepan. Remove from the heat and.
  • stir in the flour. Return the pan to the heat and allow the mixture to.
  • foam, without browning. Add all the milk in one go and stir vigorously.
  • with a large whisk. As soom as the mixture comes to the boil, the sauce.
  • will immediately start to thicken and go smooth. Simmer gently for a few.
  • minutes to ensure that the flour is completely cooked. Remove from the.
  • heat and add the egg yolks, cheese and shrimps. Do not cook the mixture.
  • any further as the cheese will form lumps and the shrimp will go rubbery.
  • Sprinkle over some freshly milled pepper and nutmeg. Pour the mixture into.
  • a floured flat dish in a layer about 3 cm thick and leave it to set in the.
  • fridge overnight. The next day cut the mixture into portions (2.5 x 5 cm).
  • and roll them consecutively in flour, beaten egg white, and breadcrumbs.
  • Deep-fry until golden brown (185°C) and drain them on paper towel.
  • Place the croquettes in a hot oven (180°C) for a short while (5 min) to.
  • ensure that they are heated right through. Serve with a lemon slice.

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RECIPE SUBMITTED BY

I am from the states. Born in Illiois. I married a man from Belgium. We lived in Luxembourg for 6 years. In 2007 we bought a home in Bekond, Germany. Its a very old home in wine country,on the Mosel river.
 
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