1 pound small to medium size shrimp, boiled (reserve about ½
cup of the boiling liquid) and drained
2 tbs butter
½ cup finely chopped onions
3 tbs plus ¼ cup all purpose flour
½ tsp paprika
1 cup milk
½ cup shrimp broth
2 egg yolks
2 cups fine dried bread crumbs
½ tsp salt
1/8 tsp cayenne
3 tbs water
Vegetable oil for deep frying
Peel and devein the shrimp. Chop finely. Set aside.
Melt the butter in a saucepan over medium heat. Add the
onions and cook for about two minutes, or until wilted. Add
the three tablespoons of the flour and the paprika and stir.
Add the milk and the shrimp liquid, stirring constantly with a
whisk until the mixture is thick and smooth. Continue cooking,
stirring constantly for two minutes. Add the shrimp and egg yolks.
Stirring constantly, cook for about 30 seconds. Add half of the
bread crumbs, salt, white pepper and cayenne. Blend well. Cool thoroughly.
Divide the mixture into 16 equal portions. Shape each portion into a
small ball. roll the balls in the remaining one-fourth cup flour.
Beat the egg with the water. Roll the croquettes in the egg mixture and
then in the remaining bread crumbs. Press to help the crumbs adhere. Shake
off any excess.
Heat the oil to 360º in a deep pot or fryer. Fry the croquettes,
three to four minutes, or until they are golden browen. Drain on paper towels.
Makes four servings
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