Croquettes aux Crevettes

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• ¾ pound shrimp, medium, peeled and deveined
• 2 tablespoons fresh parsley, finely chopped
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• ½ cup all-purpose flour
• 2 whole large eggs
• 1 cup panko breadcrumbs
• 2 quarts neutral oil (vegetable or canola)
• ½ cup mayonnaise
• ½ tablespoon fresh lemon juice
• ½ teaspoon Dijon mustard

Instructions

1. 1

   Set a medium saucepan over medium heat. Add 3 tablespoons of unsalted butter and let it melt, swirling the pan occasionally. You should see it foam gently.

2. 2

   Sprinkle in 3 tablespoons of all-purpose flour, stirring constantly with a wooden spoon. Cook for 2 minutes, stirring—this is your roux, and it should smell nutty and toasty, not raw and grainy.

3. 3

   Slowly pour in 1 cup of whole milk while whisking vigorously to prevent lumps. Start with just a splash to create a smooth paste, then whisk in the rest in a steady stream.

4. 4

   Continue heating and stirring until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. It should fall from the spoon in a thick ribbon, not run off immediately.

5. 5

   Pat 0.75 pound of medium shrimp completely dry with paper towels. Roughly chop them into small pieces—roughly 1/2 inch—so they distribute evenly and create a chunky, textured filling.

6. 6

   Stir the chopped shrimp, 2 tablespoons of fresh finely chopped parsley, 0.5 teaspoon of fine sea salt, 0.25 teaspoon of freshly ground black pepper, and 1 tablespoon of fresh lemon juice into the béchamel.

7. 7

   Remove the pan from heat and let the mixture cool to room temperature, stirring occasionally, about 20 minutes. This makes it easier to shape. Transfer to a bowl, cover, and refrigerate for at least 2 hours, preferably overnight—this firms up the mixture so it holds together when fried.

8. 8

   Set up a breading station: place 0.5 cup of all-purpose flour in one shallow bowl, beat 2 large eggs with 1 tablespoon of water in a second shallow bowl, and put 1 cup of panko breadcrumbs in a third shallow bowl.

9. 9

   Using a 1/4-cup measure or ice cream scoop, portion the chilled shrimp mixture into 8 equal portions on a parchment-lined tray. Using your hands, gently roll each portion into a cylinder about 3 inches long and 1 inch thick. Work quickly so the mixture doesn't warm and become sticky.

10. 10

    Working with one croquette at a time, dust it with flour, tapping off excess. Dip it into the beaten egg, coating all sides, then roll it in panko breadcrumbs, pressing gently so they adhere. Place each breaded croquette on a clean parchment-lined tray.

11. 11

    Refrigerate the breaded croquettes for at least 15 minutes—this helps the breading stay put during frying. You can also freeze them at this point for up to 1 week; fry from frozen, adding 1-2 minutes to the cooking time.

12. 12

    Pour 2 quarts of neutral oil into a heavy-bottomed pot or Dutch oven. Use a deep-fry or instant-read thermometer to heat the oil to exactly 350°F. This temperature is critical—too cool and you'll get greasy croquettes; too hot and the outside burns before the inside warms.

13. 13

    Carefully place 3-4 croquettes into the hot oil using a slotted spoon or spider strainer. They should sizzle immediately and sink, then float back to the surface within 30 seconds. Do not crowd the pot—fry in batches.

14. 14

    Fry for 3-4 minutes total, gently turning once halfway through with tongs, until they are deep golden brown on all sides. They should feel firm when nudged with the spoon. Transfer to a paper towel-lined plate to drain.

15. 15

    While the croquettes fry, make a quick lemon-mustard sauce: stir together 0.5 cup of mayonnaise, 0.5 tablespoon of fresh lemon juice, and 0.5 teaspoon of Dijon mustard until smooth.

16. 16

    Serve the warm croquettes immediately with the lemon-mustard sauce on the side for dipping. They are best eaten right away while the exterior is still crispy and the filling is creamy and warm.

Tools you’ll need

• medium saucepan
• wooden spoon
• whisk
• paper towels
• parchment paper
• 1/4-cup measure or ice cream scoop
• three shallow bowls
• slotted spoon or spider strainer
• heavy-bottomed pot or Dutch oven
• deep-fry or instant-read thermometer
• tongs

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