Shrimp Croquettes

If you are like me, you are always trying to find something a little different to impress company or even your family. This might do the trick. It is not expensive to make and I think you will be glad you tried this.

  • 2 -3 tbsp. butter
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1/4 cup heavy cream
  • Olive oil
  • 1/4 cup minced onion
  • 8 large mushrooms, cleaned and minced
  • sea salt
  • Canola oil for frying
  • 1 cup flour
  • 4 lightly beaten eggs
  • 2 cups panko crumbs

In a saucepan, melt the butter over a low heat. Add the flour gradually, whisking for 7-8 minutes until it turn a light golden colour. Whisk in the milk and cream gradually to ensure no lumps remain. Turn up to a high heat and bring to the boil. Remove from the heat immediately and let it cool.

Put enough oil in the frying pan to coat the bottom and set the heat to medium. Add the onion, and stir until it becomes translucent. Add the mushrooms and cook for a few minute more until all the liquid has evaporated. Remove from heat and transfer to a bowl. Let this cool for about 12-15 minutes.

Put about 2-3 tablespoons of butter in a frying pan and add about 2-2 1/2 lbs. of cleaned and deveined shrimp (large). Cook and stir until they turn pink. Remove from the heat immediately and let cool enough to handle. Chop into small pieces. Add the shrimp meat to the mushroom bowl Add the sauce and mix gently to incorporate. Season lightly with salt and pepper.

Line a cookie sheet with parchment paper and spread the mixture out in an even layer and freeze for 25 minutes. It should be solid but still workable. Remove from the freezer, and with 2 spoons, make balls about the size of melon balls. Repeat until all the shrimp mixture is used.

In a medium saucepan, add enough oil to cover a candy thermometer and heat until it reaches 375 degrees.

While heating up, in separate bowls, add the flour, the eggs and panko crumbs in shallow dishes. Roll the balls in the flour, dipping into the beaten eggs and then rolling in the panko crumbs. Fry them (a few at a time) for about 3 minutes. When cooked, remove and place on paper towels. Sprinkle lightly with salt.

Arrange on a platter and serve warm. Take your bow as they are so yummy and ‘damn you did this’. These could be served with a bowl of lime wedges on the table.


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