OMA SHRIMP CROQUETTES
You'll love these balls.Family RecipesRecorded: May8, 2016Updated: January 4, 2021
Ingredients
Ingredients For Boil
- 1 Pound Large Shrimp Thawed, Shell & Head On
- 1 Onion Finely Chopped
- 1 Carrot Finely Chopped
- 1 Stalk Celery Finely Chopped
- 2 TBSP Old Bay
- 2 Cloves Garlic
- 1 Bay Leaf
Ingredients For Roux
- 1 Stick Butter
- 1 Egg
- 8 TBSP Flour
- Finely Chopped Shrimp
- Finely Chopped Veggies From Boil
- Stock From Boil
Ingredients For Croquettes
Instructions
Boil
- Put shrimp in boil bag (easier to clean later on)Put all boil ingredients in large stock potFill with waterBring to boilLet boil until shrimp are doneTake boil bag out and clean shrimp
Roux
- Melt stick of butterAlternatively add flour and stir often until brown and add liquid from shrimp boilEarly on take pan off stove, add egg and stir in quicklyAdd finely chop shrimpAdd finely chop portion of boil vegetablesContinue to add flour and liquid until ‘chewy’ or thick consistencyFill deep plateCover and store in refrigerator (overnight)Repeat until all shrimp and vegetables are used
Croquettes
- Put 2 eggs in bowl, whiskPut breadcrumbs in bowlRoll croquette, first dunk in egg and cover in bread crumbsRepeat to increase coverageDeep fry croquettes in canola oil at approx. 325-350 degree FAfter about4-5 minutes, remove the croquettes and place them on paper towel to absorb excess oil
Notes
Tip: eat with Dyjon mustard and green salad