Shrimp Croquettes
6 servings
30 minutes
Shrimp croquettes are a true gastronomic treasure of Belgian cuisine. Their history traces back to the coastal regions of Belgium, where shrimp have always been an important part of local cooking. These crispy golden balls have a rich seafood flavor, a tender texture, and a creamy center thanks to an aromatic sauce made from milk, cream, and egg yolk. Each bite reveals a wealth of flavors—from the subtle sweetness of shrimp to the light spiciness of black pepper. Croquettes are served with parsley and lemon, adding freshness to them. An ideal dish for cozy evenings with a glass of white wine or festive gatherings. It's not just an appetizer but a culinary art embodying the traditions of Belgian masters.
1
Boil and clean the shrimp. Place the heads and shells in a small saucepan, add milk, season with pepper, and bring to a boil. Cook for 10 minutes over medium heat, then strain through a sieve.
- Shrimp: 300 g
- Milk: 500 ml
- Ground black pepper: to taste
2
In a pan, heat the butter and mix in the flour until a dense ball forms. Add the cooled roux to the milk, bring to a boil again, and cook while stirring constantly until thickened. Remove the saucepan from heat.
- Butter: 4 tablespoons
- Wheat flour: 200 g
- Milk: 500 ml
3
Whisk the yolk with cream and pour it into the sauce. Bring to a boil again, remove from heat, and add the peeled shrimp.
- Egg yolk: 1 piece
- Cream: 25 ml
- Shrimp: 300 g
4
Pour the mixture into the prepared mold. Line the mold with greased parchment paper beforehand. Smooth the mass and cover it again with greased paper. Let it cool and place it in the refrigerator for 3-4 hours.
5
Once the mixture sets, divide it into portions. For convenience, you can cut the croquettes with a pastry ring. Coat the future croquettes in flour, dip in beaten egg whites, and roll in breadcrumbs.
- Wheat flour: 200 g
- Egg white: 3 pieces
- Breadcrumbs: to taste
6
Fry the croquettes in a large amount of vegetable oil for about 5 minutes. Fry the parsley leaves for a few seconds and place them on a paper towel. Season with salt. Serve the croquettes with parsley and a quarter of lemon.
- Vegetable oil: 1.5 l
- Parsley leaves: 100 g
- Salt: to taste
- Lemon: 1 piece
