Shrimp Croquettes with Cilantro
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/3 cup onion diced fine
- salt to taste
- 1/2 cup all-purpose flour plus more for dredging the croquettes
- 1½ cups whole milk
- 1/2 teaspoon white pepper
- 2 tablespoons Hot sauce of your choice
- 12 ounces uncooked shrimp chopped small
- Zest of 1 lemon
- 2 tablespoons cilantro chopped fine
- 3 eggs lightly beaten
- 1½ cups seasoned breadcrumbs
This delicious recipe for shrimp croquettes with cilantro is inspired by the Spanish-style croquetas. The croquettes begin with a classic white bechamel sauce. A bechamel sauce begins with a roux, which in many cases is equal parts butter and flour cooked together. Milk is then gradually added and it yields a creamy white sauce. In this case, the sauce is thicker and shrimp is added in. The croquettes are then breaded and fried until golden. You can use any type of cooked seafood, ham or chicken for this recipe. Serve the croquettes as an appetizer or as a light meal with a salad.
Working with this style of croquette can get a little sticky. To make the breading process easier, try rubbing some cooking oil onto the palms of your hands when shaping the croquette. It will be soft, and the less you handle it with your warm hands, the better. If you have trouble shaping the croquettes after you bread them, just roll them on a flat surface after they have been frozen.