Grey Shrimp Croquettes
8 servings
160 minutes
Gray shrimp croquettes are an exquisite Belgian dish embodying the sophistication of European cuisine. These crispy golden balls made with a delicate béchamel sauce and fresh shrimp captivate with their rich flavor and airy texture. A hint of lemon's acidity and the aroma of parsley add freshness to the croquettes, while the crunchy coating makes them delightfully appetizing. The dish pairs perfectly with light sauces or fresh salads and is traditionally served in Belgian bistros as an appetizer or main course. Croquettes are especially good with a glass of white wine or beer, enhancing the gastronomic pleasure. Their preparation requires patience, but the result is always rewarding – the tender filling in a crispy shell offers true enjoyment.
1
Prepare béchamel sauce: melt butter in a saucepan over low heat, add flour and stir until a smooth mixture forms. Pour in milk and cook until the sauce thickens, stirring continuously.
- Butter: 50 g
- Wheat flour: 90 g
- Milk: 400 ml
2
Remove the sauce from heat, add the juice of 1/3 lemon, 1 yolk, shrimp, half a bunch of finely chopped parsley, salt and pepper. Mix well. Place the mixture in the refrigerator for 2 hours.
- Lemon: 1 piece
- Egg yolk: 3 pieces
- Peeled king prawns: 300 g
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
3
Shape the croquettes, then coat them in flour, followed by the remaining beaten egg yolks, and finally in breadcrumbs.
- Wheat flour: 90 g
- Egg yolk: 3 pieces
- Breadcrumbs: 200 g
4
Heat the oil in the fryer to 180 °C. Fry the croquettes in boiling oil for 6 minutes.
- Olive oil: 500 ml
5
Place the ready croquettes on a paper towel for a few seconds and serve immediately while hot.