COOKING BELGIUM: Shrimp Croquettes 🇧🇪

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a cost-effective protein alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

breadcrumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers provide a similar texture at a lower cost.

egg yolks

🥗Healthier: flaxseed meal

💰Cheaper: whole eggs

Whole eggs can replace yolks while maintaining moisture.

Peel and de-vein 500 grams of fresh shrimp, removing the shell and tail.

Rinse the shrimp thoroughly.

Dice half a medium onion.

In a saucepan, melt 1 tablespoon of butter over medium heat and add the diced onion, cooking until translucent.

Add the shrimp to the pan, drizzle with a little brandy, and ignite it.

Stir in 1 teaspoon of tomato paste and 250 milliliters of water, then bring to a boil, adding salt to taste.

Once boiling, turn off the heat and let it cool before transferring to a food processor to pulse into a smooth paste.

In the same pan, melt 50 grams of butter over low heat, then add 50 grams of flour, stirring to combine.

Gradually whisk in 250 milliliters of milk, cooking until thickened enough to coat the back of a spoon.

Pour the mixture into a dish, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.

Shape the chilled mixture into elongated oval croquettes.

Set up a dredging station with flour, beaten egg, and breadcrumbs.

Roll each croquette in flour, dip in egg, and coat with breadcrumbs.

Chill the coated croquettes while preparing to fry them.

Heat oil in a cast iron skillet to 350°F (175°C).

Fry the croquettes in batches until golden brown, about 3-4 minutes.

Remove with a slotted spoon and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens