Shrimp Croquettes

By jenlin

Ingredients

• 3 tablespoons butter
• 1 large shallot, finely chopped
• 1/3 cup all-purpose flour
• 1 pound medium shrimp, shelled, deveined and finely chopped
• 1/2 cup milk
• 1/2 lemon, juiced
• Kosher salt and black pepper
• 2 cups panko breadcrumbs
• 3 large eggs, beaten
• 3 cups peanut oil, for frying

Details

Servings 20
Preparation time 50mins
Cooking time 75mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

For the shrimp croquettes: Melt the butter in a medium skillet over medium-high heat. Add the shallot and saute until softened, about 4 minutes. Use a wire whisk to stir in the flour. Cook for 1 minute, and then add the shrimp. Stir in the milk and cook until the mixture is very thick, stirring constantly for 1 minute. Remove from the heat and add the lemon juice and some salt and pepper.

Allow the croquette mixture to cool completely before shaping into small meatball-sized balls. Place the breadcrumbs in a shallow dish. Mix the beaten eggs with 2 tablespoons water. Double coat the croquettes by rolling them first in the crumbs, then in the egg mixture, and then in the crumbs again. Place each coated croquette on a baking sheet. Cover the croquettes and set them aside.

Heat the oil to about 375 degrees F in a deep, heavy pot. Preheat the oven to 150 degrees F.

Add the croquettes to the hot oil in batches, making sure not to crowd the pan. Cook until golden brown, about 3 minutes. Drain the croquettes on paper towels, sprinkle with salt, and keep warm in the oven as you fry the remaining croquettes.