Shrimp Croquettes With Creamed Green Peas
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
58
Spice
61
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Butter1 large
Shallot (finely chopped)3 tbsps
All-Purpose Flour1 cup
Milk3 large
Egg (beaten)2 cups
Whole Milk3 cups
Peanut Oil (for frying)Directions:
1
For the shrimp croquettes: Melt the butter in a medium skillet over medium-high heat
2
Add the shallot and saute until softened, about 4 minutes
3
Use a wire whisk to stir in the flour
4
Cook for 1 minute, and then add the shrimp
5
Stir in the milk and cook until the mixture is very thick, stirring constantly for 1 minute
6
Remove from the heat and add the lemon juice and some salt and pepper
7
Allow the croquette mixture to cool completely before shaping into small meatball-sized balls
8
Place the breadcrumbs in a shallow dish
9
Mix the beaten eggs with 2 tablespoons water
10
Double coat the croquettes by rolling them first in the crumbs, then in the egg mixture, and then in the crumbs again
11
Place each coated croquette on a baking sheet
12
Cover the croquettes and set them aside
13
For the creamed green peas: Melt the butter in a medium saucepan over medium heat
14
Stir in the flour and cook until smooth and lightly browned, about 1 minute
15
Slowly whisk in the milk and continue cooking on medium heat, stirring often
16
Season with salt and pepper
17
Cook until the mixture is smooth and thick, about 6 minutes
18
Stir in the peas, and keep warm while you fry the croquettes
19
Heat the oil to about 375 degrees F in a deep, heavy pot
20
Preheat the oven to 150 degrees F
21
Add the croquettes to the hot oil in batches, making sure not to crowd the pan
22
Cook until golden brown, about 3 minutes
23
Drain the croquettes on paper towels, sprinkle with salt, and keep warm in the oven as you fry the remaining croquettes
24
Make sure the oil returns to 375 degrees F before cooking the next batch, or they will be heavy and greasy