Ostend shrimp croquettes
Make a roux with twice as much flour as butter. Dilute to a
thick bechamel sauce with shellfish stock and cream.
Add about 2 leaves of soaked gelatine and 50 grams of grated
Parmesan per half a kilo of shrimps.
Mix, off the heat, with a liaison of egg yolks whisked in cream.
Count on 1 egg yolk per decilitre of cream.
Season with pepper, salt, nutmeg, turmeric, cayenne pepper,
paprika and a dash of lemon juice.
Add the peeled shrimps to the preparation. Do not be stingy,
the more shrimps a croquette contains, the more its quality will
be appreciated by your guests. Pour the preparation into an
oiled flat dish and leave it covered to set in the fridge
Then cut rectangular pieces out of the batter and, if desired,
roll them into oblong croquettes. Roll them successively in the
flour mixed with cornstarch, then in the egg mixture and finally
in the breadcrumbs.
Fry the croquettes for about 5 minutes in the fryer at 170°C
until crispy. Briefly fry the parsley too and serve with wedges of
lemon, mayonnaise and, as pictured, with home-baked bread
and salted butter.
ingredients - info
salt & pepper
The origin of this dish is difficult to find on the internet. In
any case, it is clear that it was developed at the coast and
perfected in Ostend, with grey shrimps in the leading role.
On the plate: serve the croquettes with a glass of cocktail
sauce, a mixed salad, leek slices, a lemon slice and a