Mini Shrimp Croquettes

Delicious shrimp croquettes that can accompany appetizers and melt in your mouth. The dough is prepared 24 hours in advance.
Ingredients
6
Servings
  • 1 kilo shrimp, raw whole
  • 50 grams butter
  • 1 1/4 cups cow's milk
  • 1 envelope unflavored gelatin
  • 25 grams onion, in pieces
  • 30 grams celery, cut into cubes
  • 30 grams carrot, in pieces
  • 1/2 cups sour cream
  • 1/4 cups vegetable oil
  • 1 lemon
  • 2 eggs
  • 150 grams breadcrumbs
  • 100 grams flour
  • 2 pinches nutmeg
  • 1/4 cups beer
  • salt, enough amount
  • pepper, enough amount
Preparation
1h
0 mins
Medium
  • 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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