Croquetas De Gambas (Shrimp Croquettes

• Seafood

  • 14 oz Shrimp, cooked

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 cup Ketchup
  • 3/4 cup Mayonnaise
  • 3 drops Tabasco sauce

• Baking & Spices

  • 4 oz All-purpose flour
  • 1/2 cup All-purpose flour
  • 1/2 tsp Nutmeg, freshly ground
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Canola oil

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs

• Drinks

  • 1 tbsp Lemon or orange juice

• Dairy

  • 3 1/2 oz Butter, unsalted
  • 2 1/2 cups Cold 2% or whole milk

• Beer, Wine & Liquor

  • 1 tbsp Brandy

Found on delishdlites.com

Description

Ingredients

• 3½ ounces unsalted butter
• 4 oz all purpose flour, for Bechamel
• 2½ cups cold 2% or whole milk
• salt and pepper
• ½ teaspoon freshly ground nutmeg
• 14 ounces cooked peeled shrimp, diced
• ½ cup all purpose flour, for breading
• 1 cup Panko breadcrumbs
• 2 large eggs, beaten
• Canola oil, for frying
• ¾ cup mayonnaise
• ¼ cup ketchup
• 1 tbsp brandy
• 3-4 drops of Tabasco sauce
• 1 tbsp lemon or orange juice
• salt to taste

Directions

• If you havent already done so, cook and peel your shrimp.
• Heat a medium saucepan in a medium-low flame.
• Melt the butter in the pan, then sprinkle in the flour, stirring constantly with a whisk.
• Allow the flour to cook in the butter for a couple of minutes, to cook out the raw flour taste.
• Slowly drizzle in the cold milk, little by little, stirring the whole time, until you get a thick, smooth sauce. The sauce will thicken as it begins to heat.
• Add the shrimp, nutmeg, and season salt and pepper, to taste.
• Combine the mixture, and cool it completely.
• When the mixture is cooled, form a croqueta by taking a heaping tablespoon of the mixture and rolling it in your hands, like you would if you were making a meatball.
• Roll the croqueta in the flour, then coat it in the beaten egg, and finally, through the Panko crumbs.
• Heat the oil in a large heavy-bottom pan (cast iron works great) to about 350 degrees F. Fry the croquetas in batches, for about 4-5 minutes, or until golden brown. Remove with a slotted spoon, drain on a paper towel, and serve hot.
• Serve with with salsa rosa (combine all the ingredients).