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Appetizers | |
| 3 tablespoons butter 1 large shallot, finely chopped 1/3 cup all-purpose flour 1 pound medium shrimp, shelled, deveined and finely chopped 1/2 cup milk 1/2 lemon, juiced Kosher salt and black pepper 2 cups panko breadcrumbs 3 large eggs, beaten | |
| For the shrimp croquettes: Melt the butter in a medium skillet over medium-high heat. Add the shallot and saute until softened, about 4 minutes. Use a wire whisk to stir in the flour. Cook for 1 minute, and then add the shrimp. Stir in the milk and cook until the mixture is very thick, stirring constantly for 1 minute. Remove from the heat and add the lemon juice and some salt and pepper. Allow the croquette mixture to cool completely before shaping into small meatball-sized balls. Place the breadcrumbs in a shallow dish. Mix the beaten eggs with 2 tablespoons water. Double coat the croquettes by rolling them first in the crumbs, then in the egg mixture, and then in the crumbs again. Place each coated croquette on a baking sheet. Cover the croquettes and set them aside Heat the oil to about 375 degrees F in a deep, heavy pot. Preheat the oven to 150 degrees F. Add the croquettes to the hot oil in batches, making sure not to crowd the pan. Cook until golden brown, about 3 minutes. Drain the croquettes on paper towels, sprinkle with salt, and keep warm in the oven as you fry the remaining croquettes. Make sure the oil returns to 375 degrees F before cooking the next batch, or they will be heavy and greasy. | |
Unrated | |
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