Shrimp Croquettes

This recipe is from, Beer at the Dinner Table, by Herwig Van Hove. Suggested beer to drink with croquettes, Hoegaarden Grand Cru.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 100  g butter
• 100  g white flour
• 100  ml milk
• 40  g parmesan cheese, grated
• 100  g shrimp, peeled
• 2  eggs
•  breadcrumbs

Directions

1. Melt the butter in a heavy-bottomed saucepan. Remove from the heat and.
2. stir in the flour. Return the pan to the heat and allow the mixture to.
3. foam, without browning. Add all the milk in one go and stir vigorously.
4. with a large whisk. As soom as the mixture comes to the boil, the sauce.
5. will immediately start to thicken and go smooth. Simmer gently for a few.
6. minutes to ensure that the flour is completely cooked. Remove from the.
7. heat and add the egg yolks, cheese and shrimps. Do not cook the mixture.
8. any further as the cheese will form lumps and the shrimp will go rubbery.
9. Sprinkle over some freshly milled pepper and nutmeg. Pour the mixture into.
10. a floured flat dish in a layer about 3 cm thick and leave it to set in the.
11. fridge overnight. The next day cut the mixture into portions (2.5 x 5 cm).
12. and roll them consecutively in flour, beaten egg white, and breadcrumbs.
13. Deep-fry until golden brown (185°C) and drain them on paper towel.
14. Place the croquettes in a hot oven (180°C) for a short while (5 min) to.
15. ensure that they are heated right through. Serve with a lemon slice.