And if I tell you that you are Garlic shrimp croquettes Are they some of the richest I've ever tried? It is a combination of classic flavors that also fits perfectly in a party table. But do not wait for the next celebration to try them. If they catch your eye, get down to business now!
The texture of these croquettes is fantastic, the color of the béchamel is suggestive and its flavor is soft but very tasty. You will not resist trying the béchamel nor do you have to do it since it will be necessary to adjust the point of salt and pepper among others. Don't you already want to try them?
Making them is simple but takes time. you shall work the béchamel for at least 35 minutes and until it has the right texture so that when cooled it is firm enough to handle comfortably and when eaten it is creamy and light.
The recipe
- 16 prawns
- 2 cloves of garlic
- 2 cayenne chillies
- 100 g. of butter
- 100 g. Of flour
- 500 ml. hot whole milk
- 500 ml. of hot fish broth
- Nutmeg
- Sal Island
- Black pepper
- Flour (XNUMXg)
- Egg
- Bread crumbs
- Olive oil
- Peel the prawns and we fry the heads shrimp in a frying pan with a drizzle of oil, making sure to press them well with a wooden spoon to extract all their juices.
- Once done, we remove the heads and in the same pan fry the garlic cloves chopped, the chillies and the prawns until they are golden. When they are, discard the chillies and remove the prawns to a plate.
- In the same pan, now melt the butter and then cook the flour in it for two minutes.
- Then slowly pour the milk and the broth stirring after each addition so that the roux absorbs them.
- Once we have incorporated all the milk and broth, add the chopped prawns, a pinch of nutmeg, season with salt and pepper and cook the dough for about 30 minutes, until when passing the spoon it leaves a clear path behind it and the dough separates easily from the walls of the pan.
- We taste, rectify the point of salt and nutmeg if necessary and once done Pour the dough into a container. We place on this cling film, so that it remains in contact with the dough, and let it warm at room temperature.
- once tempered, we take to the fridge so that it finishes cooling down.
- With the cold dough, it is time to shape the croquettes.
- Next, we pass them first in flour, then in egg and finally in breadcrumbs. To end, fry the shrimp croquettes in plenty of oil.