Emilia Molinari

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Emilia Molinari

Mini Shrimp Croquettes

Name: Mini Shrimp Croquettes
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Española
Ingredients: 1 kilo shrimp, raw whole; 50 grams butter; 1 1/4 cups milk; 1 on unflavored gelatin; 25 grams onion, in pieces; 30 grams celery, cut into cubes; 30 grams carrot, in pieces; 1/2 cups cream; 1/4 cups oil; 1 yellow lemon; 2 eggs; 150 grams ground bread; 100 grams flour; 2 pinches nutmeg; 1/4 cups beer; salt, sufficient quantity; black pepper, sufficient quantity

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Rich shrimp croquettes that can accompany the appetizers and melt in your mouth. The pasta is prepared 24 hours in advance.

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Ingredients

6 portions

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Preparation

Wash and peel the shrimp, reserve the tails and shells. Chop the shrimp and reserve. Put the vegetables with 25 gr. of butter in a saucepan and cook 10 minutes.

Add the shrimp tails and shrimp casings, stir 2 minutes, put beer and boil for 12 minutes. Pass everything through a sieve and reserve the broth obtained.

To make the pasta: Separate the whites from the yolks. Reserve. Put the grenetina in a small saucepan with 2 tablespoons of cold water to sponge.

Melt the rest of the butter, put the flour to move and let cook for 2 minutes, add the broth and the yolks and do not stop moving all the time (to avoid cooking the yolks) with wooden spoon, add the grenetina and cook 2 more minutes. Add milk and cream.

Lower the heat, add the shrimp and nutmeg. Remove from heat and add lemon juice, salt and pepper. It must be thick.

Put the pasta in a 2 cm thick dish and refrigerate overnight. The next day put the whites in a deep dish and in another deep dish the ground bread.

Heat the oil in a pan. Form small balls with the pasta that we refrigerate, pass quickly through the egg whites, then crush bread and fry until golden brown.

Take them out and put them on a plate covered with kitchen napkins so that they absorb the excess oil. They are served hot.