Shrimp Croquetteswith juicy chunks in the center
Shrimp croquettes with thick béchamel and visible pieces of crustacean, chilled before shaping, breaded, and fried until golden without overcooking the center.
To preserve texture, the shrimp is added only at the end of the béchamel and finishes cooking during frying. The base needs to be firm after cooling without adding extra raw flour. A complete breading prevents leaks, while small batches maintain 175 °C and form a dry crust before the filling overheats.
Ingredients
Dough
Breading
Frying
Seasoning
Preparation
Make the base
Sauté onion in butter, add flour and cook for 2 minutes; gradually incorporate hot milk.
15 minutesAdd the shrimp
When the béchamel releases from the bottom, add the shrimp and cook for just 1 minute; season.
5 minutesChill completely
Spread, cover in contact, and refrigerate for at least 3 hours.
185 minutesShape and bread
Divide into sixteen portions, shape, and fully coat with beaten egg and crushed bread.
25 minutesFry and drain
Fry at 175 °C for 3 minutes in small batches and drain on a rack.
15 minutes
Substitutions
Cooked shrimp can become rubbery after refrying; prefer raw and thawed under refrigeration.
Storage
Refrigerate after cooling or freeze already breaded.
Approximate shelf life: Up to 2 days refrigerated or 2 months frozen.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
