Spanish-style shrimp croquettes with fresh cilantro and zesty lemon. Just in time for a beautiful spring time lunch.
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.
Add the butter and olive oil to a skillet and heat to medium heat. After 1 minute, add the onions. Season lightly with salt and saute for 3 minutes.
Whisk in the flour and cook for 1-2 minutes, stirring often, Gradually whisk in the milk a little at a time. Whisk well until smooth after each time. Add the white pepper, salt to taste and hot sauce. Cook for 8-10 minutes or until sauce gets very thick and pulls away from the sides of skillet. Fold in the uncooked shrimp and cook for 5-6 minutes or until shrimp turns pink.
Remove from heat and let cool. Stir in the zest and cilantro. Cover and chill overnight.
Set up breading station. In one bowl, add 1/3 cup of flour. In bowl No. 2, whisk the eggs. And in bowl No. 3, add the breadcrumbs. Using a large spoon, take about 2 tablespoons of the chilled mixture and form into a log shape.
Dredge in the flour using a spoon. Then dip into the egg and finally coat with breadcrumbs. Transfer to a plate and freeze for 1 to 2 hours. Freezing the croquettes will make the frying process a lot easier.
Preheat 2 cups of oil to medium heat for 7-9 minutes or until temperature reaches 360ºF. Fry a few croquettes at a time for about 3 minutes, turning halfway through. Transfer to a plate lined with paper towels. Transfer to serving plate. Garnish with lemon and lime wedges. Serve with tomatillo avocado salsa. Find the salsa recipe right here on Hispanic Kitchen.
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.