If you love croquetas, you must try this version with shrimp. An instant classic!
Ingredients
- 1 pound shrimp peeled and finely chopped
- 2 cups milk
- 6 tablespoons flour plus ½ cup flour; for dredging
- 3 tablespoons butter melted plus 1 tablespoon butter, for sautéing
- salt and pepper to taste
- 2 cloves garlic finely chopped
- ¼ cup onion finely chopped
- 2 tablespoons parsley finely chopped
- 1 teaspoon Spanish paprika
- 1 egg Beaten
- 1 cup breadcrumbs
- oil for frying
Directions
- In a blender, blend the milk with 6 tablespoons flour and 3 tablespoons melted butter. Pour into a heavy-bottomed saucepan. Season with salt and pepper. Cook over medium heat, stirring constantly until the mixture boils and thickens. Remove from heat, let cool, and then refrigerate.
- In a separate pan, sauté the garlic and onion in 1 tablespoon of butter. Add the shrimp and sauté until they turn pink. Add the parsley and paprika. Season with salt and pepper. Allow the shrimp mixture to cool.
- Once cool, mix together the shrimp with the previously-made white sauce. Form mixture into oblong croquettes. Dredge in flour, then beaten egg and, lastly, bread crumbs. If you want the croquettes to be crunchier, you can dip them a second time in the egg and breadcrumbs. Refrigerate for at least 1 hour.
- Fry the croquettes in hot oil until golden brown.
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