Croquettes aux Crevettes Grises
The Quirky Foodster Team
Ingredients
- North Sea grey shrimp, cooked and peeled (9 oz) — 250 g (8.8 oz)
- Unsalted butter (1/4 cup) — 60 g (2.1 oz)
- Plain flour (1/2 cup) — 60 g (2.1 oz)
- Fish or shrimp stock (1¼ cups) — 300 ml (1 1/4 cups)
- Whole milk (1/3 cup + 1 tbsp) — 100 ml (1/2 cup)
- Ground nutmeg (1/4 tsp) — 1 g
- Eggs, beaten (for crumbing) (2) — 2
- Fine breadcrumbs (2 cups) — 200 g (7.1 oz)
Method
- Melt the butter in a saucepan, whisk in the flour and cook for 2 minutes to form a roux.
- Gradually whisk in the warmed stock and milk until smooth and thick. Season with nutmeg, salt and pepper.
- Fold in the shrimp, keeping some whole for texture. Spread the mixture onto a tray and chill for at least 3 hours, or until firm.
- Shape the chilled mixture into small cylinders or ovals.
- Dip each croquette in beaten egg, then coat thoroughly in breadcrumbs; repeat for a double coating.
- Heat oil to 180°C (350°F) and fry the croquettes in batches for 3–4 minutes until deep golden.
- Drain on paper towel and serve immediately with lemon wedges.
Introduction: Considered by many Belgians to be a national treasure, these creamy croquettes are packed with tiny grey
shrimp from the North Sea coast, bound in a rich béchamel, crumbed and deep-fried until golden.
Cultural Background: Considered by many Belgians to be a national treasure, these creamy croquettes are packed with tiny grey
shrimp from the North Sea coast, bound in a rich béchamel, crumbed and deep-fried until golden. They
appear as a starter in nearly every seaside and Brussels restaurant.
Tips: The béchamel base must be thoroughly chilled and firm before shaping, or the croquettes will fall apart in the fryer. Double-crumbing gives a crisp shell that seals in the creamy filling.
Variations: Substitute North Sea shrimp with brown crab meat for a different classic version. Bake at 200°C (400°F) for 20 minutes, turning once, as a lighter alternative to deep-frying.
Vegetarian/Vegan: No authentic vegetarian version exists, as the dish is defined by its shrimp filling; not included.
Storage: Uncooked, crumbed croquettes freeze well for up to 2 months.
Reheating: Fry from frozen at 180°C (350°F) for 5–6 minutes; do not microwave, as they will lose their crisp shell.
Nutrition: Per croquette: approx. 160 kcal, 7g protein, 9g fat, 13g carbohydrate, 1g sugar.
FAQs:
Q: Can I use larger shrimp?
A: Traditional recipes use tiny North Sea grey shrimp for their distinctive sweet flavour; larger prawns can be used chopped, though the flavour will differ.
Q: Why did my croquettes burst while frying?
A: This usually means the filling wasn't chilled firm enough before shaping and crumbing.
- North Sea grey shrimp, cooked and peeled (9 oz) — 250 g (8.8 oz)
- Unsalted butter (1/4 cup) — 60 g (2.1 oz)
- Plain flour (1/2 cup) — 60 g (2.1 oz)
- Fish or shrimp stock (1¼ cups) — 300 ml (1 1/4 cups)
- Whole milk (1/3 cup + 1 tbsp) — 100 ml (1/2 cup)
- Ground nutmeg (1/4 tsp) — 1 g
- Eggs, beaten (for crumbing) (2) — 2
- Fine breadcrumbs (2 cups) — 200 g (7.1 oz)
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