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Ingredientes
- 1 pound small to medium size shrimp, boiled (reserve about ½
- cup of the boiling liquid) and drained
- 2 tbs butter
- ½ cup finely chopped onions
- 3 tbs plus ¼ cup all purpose flour
- ½ tsp paprika
- 1 cup milk
- ½ cup shrimp broth
- 2 egg yolks
- 2 cups fine dried bread crumbs
- ½ tsp salt
- 1/8 tsp cayenne
- 1 egg
- 3 tbs water
- Vegetable oil for deep frying
Direcciones
- Peel and devein the shrimp. Chop finely. Set aside.
- Melt the butter in a saucepan over medium heat. Add the
- onions and cook for about two minutes, or until wilted. Add
- the three tablespoons of the flour and the paprika and stir.
- Add the milk and the shrimp liquid, stirring constantly with a
- whisk until the mixture is thick and smooth. Continue cooking,
- stirring constantly for two minutes. Add the shrimp and egg yolks.
- Stirring constantly, cook for about 30 seconds. Add half of the
- bread crumbs, salt, white pepper and cayenne. Blend well. Cool thoroughly.
- Divide the mixture into 16 equal portions. Shape each portion into a
- small ball. roll the balls in the remaining one-fourth cup flour.
- Beat the egg with the water. Roll the croquettes in the egg mixture and
- then in the remaining bread crumbs. Press to help the crumbs adhere. Shake
- off any excess.
- Heat the oil to 360º in a deep pot or fryer. Fry the croquettes,
- three to four minutes, or until they are golden browen. Drain on paper towels.
- Makes four servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 30 servings | |
| Calories 47 | |
| Calories from Fat 14 | 30% |
| Total Fat 1.58g | 2% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 102mg | 4% |
| Potassium 34mg | 1% |
| Total Carbs 6.67g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.0g | 1% |
| Protein 1.56g | 2% |
Comentarios
28 de Febrero de 2008Hi John,
I serve with fresh lemon and kriek, (cherry belgium bear) .
27 de Febrero de 2008Thanks for adding this yummy recipe Nuhad! Do you normally serve with a dipping sauce or fresh lemon? Or do you just serve as is?
