Ingredients for Shrimps croquettes:
- 250 gr ( 8 oz) peeled North Sea shrimps
- 150 gr (5.3 oz) butter
- 150 gr (5,3 oz) flour
- Pepper and salt
- 50 gr (1,7 oz) of grated cheese (parmesan)
- 2 eggs
- 0,25L (1 cu) of fish stock
- 0,12l (0,5 cu) of cream
- 2 eggs white mixed with 2 spoons of water
- Bread crumbs
How to make Shrimps croquettes:
Melt the butter and add the flour to make a roux.
Add in small parts the fish stock and stir until you have a thick but running mass.
Mix the grated cheese and the egg yolk with the mass.
Mix the mass very well until it does not stick to the pot anymore.
Season the mass with pepper and salt.
Take the pot from the cooking plate and stir the cream with the mass until you don’t see the cream anymore.
Mix gently the shrimps into the mass.
Place the mass on a foil-covered plate and wait until the mass is cold. Divide the mass in portions.
Get each side of the croquettes first in flour and gently knock off the excess flour.
Dip the croquettes in the egg white, note that each side is well covered with a layer of egg. If not, then it goes backend error ...
And than in the bread crumbs.
Let the croquettes rest for an hour.
Bake the shrimp croquettes for 5 minutes in the deep fryer on a temperature of 356 degrees F or 180 degrees C.
Let the croquettes leak on paper and then serve them with deep fried parsley, a lemon and mixed salad on the side.
The North Sea shrimp not only differs in colour and size from the other species offered in the fish shops. The taste of the 'pink' shrimps imported from abroad is less pronounced. The small size of the North Sea shrimp makes peeling difficult. The intensive peeling process naturally influences the price.