Recipe Information

• Servings: 4
• Total Time: 1 hour (plus 24 hours of refrigeration)
• Difficulty: Intermediate

Ingredients

• For the Shrimp Stock:
  • 250 g whole gray shrimp
  • 1 tablespoon tomato paste
  • 1.5 liters water
  • 1/2 carrot
  • 1/2 yellow onion
  • 1/2 stalk of green celery
  • 10 ml white wine
  • 1 sprig of thyme
• For the Croquettes:
  • 50 g butter
  • 50 g flour
  • 300 ml milk (plus 200 ml of the shrimp stock prepared above)
  • Fleur de sel to taste
  • Freshly ground black pepper to taste
  • A pinch of grated nutmeg
  • 2 heaping tablespoons grated Gruyère cheese
  • Homemade breadcrumbs
  • 3 egg whites + 1 whole egg
  • Juice of half a lemon
  • 10 ml cream
  • Additional flour for dredging

Instructions

1. Prepare the Shrimp Stock:
   1. Peel the shrimp, reserving the heads and shells.
   2. Sauté the shrimp heads and shells in a small pot with a bit of oil, crushing them well. Cook on high heat for a few minutes until they caramelize slightly.
   3. Add the chopped carrot, onion, and celery, and deglaze the pot with white wine.
   4. Mix well and reduce the heat to medium.
   5. Add thyme, a pinch of salt, a few peppercorns, water, and tomato paste.
   6. Simmer for 30 minutes over low heat.
   7. Strain the stock through a sieve, pressing the heads to extract all their juices. Return the liquid to the pot and reduce it further over low heat for 20 minutes.
2. Make the Béchamel:
   1. In another saucepan, prepare a béchamel sauce using 50 g of flour and 50 g of butter.
   2. Gradually add 300 ml of milk and whisk until smooth.
   3. Once thickened, incorporate 200 ml of the shrimp stock and turn off the heat.
   4. Mix in the grated cheese, and then add the lemon juice.
3. Combine the Ingredients:
   1. In a bowl, beat the egg with the cream and add it to the warm béchamel.
   2. Fold in the gray shrimp.
   3. Pour the mixture into a rectangular dish and cover it tightly with plastic wrap. Refrigerate for 24 hours.
4. Shape and Fry the Croquettes:
   1. The next day, use two spoons to form quenelles (oval-shaped dumplings) and dip them first in flour, then in egg whites, and finally coat them with breadcrumbs.
   2. Arrange the croquettes on a baking sheet and freeze for 30 minutes.
   3. Fry the croquettes in oil at 180 degrees Celsius until golden brown and crispy. Alternatively, you can freeze them in airtight containers for future use.

Notes

These shrimp croquettes can also be served with a side of lemon wedges and a dipping sauce of your choice for added flavor.

Recipe Tips

• For an extra crispy exterior, double-dip the croquettes in egg whites and breadcrumbs.
• Do not skip the refrigeration step as it helps the mixture firm up, making it easier to shape and fry.

Nutritional Information

Approximately 300 calories per serving.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp are acceptable. Just make sure to thaw them completely before using.

How can I store leftover croquettes?

Leftover croquettes can be stored in an airtight container in the fridge for up to three days.

Can I make these croquettes ahead of time?

Absolutely! You can shape the croquettes in advance and freeze them until you are ready to fry them.

What can I serve with shrimp croquettes?

They pair wonderfully with a simple salad, dipping sauces, or even as part of a seafood platter.

Is there a vegetarian option for this recipe?

Yes, you can replace the shrimp with a combination of vegetables and cheese for a vegetarian version.