CookEat Recipe
Shrimp Croquettes
Cooked shrimp folded into seasoned potato and egg yolk, shaped into twelve croquettes and fried with a breadcrumb coating.
Method
Steps
Step 1
Measure one pint of plain ready-to-eat cooked shrimp while the shells are still on. Remove all the shells, then cut the shrimp meat into small pieces. Keep refrigerated until needed.
Step 2
Peel and wash the three medium raw potatoes. Boil in one quart water with one teaspoon salt for about forty minutes, until tender. Drain thoroughly and press through a potato masher into a sauté pan.
Step 3
Add all the shrimp meat, one ounce butter, two pasteurized egg yolks, one light teaspoon salt, three saltspoons white pepper and one saltspoon grated nutmeg. Mix with a spatula until combined, then stir over the heat for about five minutes, continuing until the egg-enriched mixture reaches 165°F.
Step 4
Transfer to a clean shallow dish and let cool only until it can be handled. Divide into twelve equal parts. On a lightly floured surface, roll each into a croquette. If waiting, cool promptly and keep refrigerated.
Step 5
Dip lightly in the separate beaten pasteurized whole egg, then roll in fresh breadcrumbs. Discard coating ingredients that remain after contact with the croquettes.
Step 6
Deep-fry in hot canola oil for about eight minutes, working in suitable batches without crowding, until golden and the centres reach 165°F. Keep the oil below its smoking point.
Step 7
Lift and drain thoroughly on clean food-safe paper. Arrange on a dish lined with a clean folded food-safe napkin, garnish with a little washed parsley and serve promptly.
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