How to Make the Best Belgian Shrimp Croquettes from Scratch | Garnaalkroketten Recipe

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 the fresh gray shrimp, removing the heads and tails.

Melt a knob of butter in a cooking pot and add the shrimp shells and heads.

Cook the shells gently for a few minutes to build flavor.

Add 15 to 20 black peppercorns, 1 bay leaf, and 1 tablespoon of tomato paste to the pot.

Cook for a minute or two to let the raw flavor of the tomato paste cook out.

Add 500 g of water, a star anise, and a small spring of fresh thyme, then bring to a gentle simmer for about 20 minutes.

Strain the shrimp shells and heads from the liquid to create shrimp bisque.

Melt 55 g of butter in a pot and add 65 g of flour, stirring constantly to form a smooth paste.

Cook for a minute or two to get rid of the raw flour taste without coloring it.

Add the shrimp bisque in small batches, stirring continuously until thickened into a dense smooth mass.

Turn off the heat and soak 3 leaves of gelatin in cold water for 5 minutes, then add to the pot and stir until dissolved.

Make a liaison with 2 egg yolks and a splash of cream, then stir it into the bisque.

Add the peeled shrimp and a bit of cayenne pepper, then season with salt.

Oil a baking dish and pour the ragu into it, spreading it out evenly and letting it cool completely before refrigerating for several hours or overnight.

Once set, cut the ragu into rectangular shapes for breading.

Set up a breading station with three bowls: one with flour, one with lightly whisked egg whites with salt and oil, and one with breadcrumbs.

Coat each ragu piece in flour, dip in egg white, and coat generously in breadcrumbs.

Heat oil to 180°C (355°F) and fry the croquettes until golden brown.

Serve two croquettes per person with a lemon wedge and fried curly parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens