Croquettes Aux Crevettes
These crispy Belgian shrimp croquettes feature a creamy, savory béchamel filling packed with tender gray shrimp, all encased in a golden, breaded crust. They make an excellent appetizer or a light meal when served with a fresh salad. The rich filling contrasts beautifully with the crunchy exterior.
An original recipe by Forkin
- Total time
- 3 hr 15 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 787 kcal
Allergen information: may contain crustaceans, eggs, gluten, milk, and molluscs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
filling
- 50 gunsalted butter
- 50 gall-purpose flour
- 250 mlwhole milk, warm
- 250 mlshrimp stock, warm
- 2 pcsegg yolk
- 0.5 tspnutmeg, freshly grated
- 1 tbsplemon juice
- 2 tbspparsley, finely chopped
- 200 ggray shrimp, peeled
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
dredging
- 100 gall-purpose flour
- 2 pcsegg, beaten
- 150 gbreadcrumbs
Ingredients
- 1 lvegetable oil, for deep frying
Equipment
thermometer · shallow dish · saucepan · slotted spoon · plastic wrap · wire rack · whisk · deep fryer
The method
Step by step
- 1
Melt the unsalted butter in a heavy-bottomed saucepan over medium heat.
About 1 min
- 2
Stir in the all-purpose flour to create a roux and cook for 2 minutes, stirring constantly, until it forms a smooth paste.
About 2 min
- 3
Gradually whisk in the warm whole milk and warm shrimp stock, a little at a time, ensuring no lumps form, until you have a smooth, thick béchamel sauce.
About 5 min
Cook’s note: Adding the liquid slowly helps prevent lumps.
- 4
Remove the saucepan from the heat, then stir in the egg yolks, nutmeg, lemon juice, chopped parsley, gray shrimp, salt, and black pepper.
About 2 min
Cook’s note: Ensure the sauce is slightly cooled before adding egg yolks to prevent scrambling.
- 5
Spread the shrimp mixture onto a shallow dish or baking sheet, cover it with plastic wrap directly touching the surface to prevent a skin from forming, and refrigerate for at least 2 hours, or preferably overnight, until firm.
Cook’s note: The firmer the mixture, the easier it will be to shape the croquettes.
- 6
Once chilled, divide the mixture into 12 equal portions and shape them into cylinders or oval croquettes.
About 15 min
Cook’s note: Lightly flour your hands if the mixture is sticky.
- 7
Prepare three shallow dishes: one with all-purpose flour, one with beaten egg, and one with breadcrumbs.
About 2 min
- 8
Dredge each croquette first in flour, shaking off any excess, then dip in beaten egg, and finally roll in breadcrumbs, ensuring it is fully coated.
About 10 min
Cook’s note: A good coating is essential for a crispy exterior and to prevent the filling from leaking.
- 9
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 170°C (340°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 10
Fry the croquettes in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
About 12 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature and result in greasy croquettes.
- 11
Remove the fried croquettes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- 12
Serve immediately.
Per serving
Nutrition
- Calories
- 786.5kcal
- Protein
- 28.8g
- Carbs
- 60.2g
- Fat
- 47.8g
- Fibre
- 3.3g
- Sugar
- 5.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cooked croquettes in an airtight container in the refrigerator.
Reheat in an oven at 180°C (350°F) for 10-15 minutes until crispy and heated through.