Wash and peel the shrimp, reserving the tails and shells. Chop the shrimp and set aside. Place the vegetables with 25 g of butter in a saucepan and cook for 10 minutes.
Add the shrimp tails and shells, stir for 2 minutes, add beer and boil for 12 minutes. Strain everything through a sieve and reserve the broth obtained.
To make the dough: Separate the egg whites from the yolks. Set aside.
Place the gelatin in a small saucepan with 2 tablespoons of cold water to bloom.
Melt the remaining butter, add the flour, stir, and let cook for 2 minutes, add the broth and yolks, and keep stirring all the time (to prevent the yolks from cooking) with a wooden spoon, add the gelatin and cook for 2 more minutes. Add the milk and cream.
Lower the heat, add the shrimp and nutmeg. Remove from heat and add lemon juice, salt, and pepper. It should be thick.
Place the dough on a plate 2 cm thick and refrigerate overnight. The next day, place the egg whites in a deep plate and the breadcrumbs in another deep plate.
Heat the oil in a skillet. Form small balls with the refrigerated dough, quickly dip in the egg whites, then in breadcrumbs, and fry until golden brown.
Remove them and place on a plate covered with paper towels to absorb the excess oil. Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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