Ingredients with Measurements:
- 1 pound cooked shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons lemon juice
- 2 cups panko breadcrumbs
- 2 large eggs, beaten
- Vegetable oil, for frying
Special equipment needed:
- Food processor
- Large heavy-bottomed pot for frying
Step-by-step instructions:
1. In a food processor, pulse the cooked shrimp until finely chopped.
2. In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
3. Gradually whisk in the milk, nutmeg, cayenne pepper, salt, and pepper. Cook, whisking constantly, until the mixture thickens and comes to a boil.
4. Reduce the heat to low and stir in the chopped shrimp, parsley, chives, and lemon juice. Cook for 1-2 minutes, stirring constantly.
5. Transfer the mixture to a shallow dish and refrigerate until firm, at least 2 hours.
6. Once the mixture is firm, shape it into small croquettes.
7. Place the panko breadcrumbs in a shallow dish. Dip each croquette in the beaten eggs, then coat in the breadcrumbs.
8. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Fry the croquettes in batches until golden brown, about 2-3 minutes per side.
9. Drain the croquettes on paper towels and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes approximately 20 croquettes
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 14g
Protein: 8g
Substitutions for ingredients:
- Cooked crab or lobster can be substituted for the shrimp
- Gluten-free flour and breadcrumbs can be used for a gluten-free version
- Almond or soy milk can be used in place of whole milk for a dairy-free version
Variations:
- Add diced onions and garlic to the mixture for extra flavor
- Use different herbs such as dill or tarragon
- Make larger croquettes for a main course instead of an appetizer
Tips and tricks:
- Make sure the mixture is well chilled before shaping into croquettes to prevent them from falling apart during frying
- Use a slotted spoon to remove the croquettes from the oil to prevent excess oil from being absorbed
- Serve with a side of lemon wedges for squeezing over the croquettes
Storage instructions:
Store the cooked croquettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the croquettes in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the croquettes on a platter with a side of lemon wedges and a sprinkle of chopped parsley.
Garnishes:
Chopped fresh herbs, lemon wedges
Pairings:
- Belgian beer, such as a Belgian Pale Ale or a Saison
- White wine, such as a Chardonnay or Sauvignon Blanc
Suggested side dishes:
- Belgian fries
- Mixed greens salad with a vinaigrette dressing
Troubleshooting advice:
- If the mixture is too soft to shape into croquettes, refrigerate for an additional 30 minutes to firm up
- If the croquettes are falling apart during frying, try coating them in additional breadcrumbs or refrigerating them for a longer period of time
Food safety advice:
- Make sure the shrimp is fully cooked before using in the recipe
- Use caution when frying with hot oil
Food history:
Garnaalkroketten, or Flemish shrimp croquettes, are a popular appetizer in Belgium and the Netherlands. They are typically made with a mixture of shrimp, butter, flour, and milk, and are coated in breadcrumbs before being fried until crispy.
Flavor profiles:
Savory, crispy, seafood
Serving suggestions:
Serve as an appetizer or as a main course with a side of Belgian fries and a mixed greens salad.
Related Categories
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Region: Belgian
Taste: Crispy, Savory, Buttery, Garlicky, Seafood, Seafood-Y