Shrimp Bacon Cream Croquette #Ragu
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 (16 ounce) bottle Ragú® Pasta Sauce, classic alfredo
- 5 tablespoons polenta
- 8 slices bacon
- 4 ounces frozen salad shrimp, thawed
- 2 large eggs
- 2⁄3 cup panko breadcrumbs
- 6 tablespoons all-purpose flour (add more if necessary)
- 2 tablespoons grated parmesan cheese
- canola oil (for frying)
- black pepper
directions
- In a saucepan, put alfredo and polenta. Turn on the heat to medium and cook stirring constantly. When it starts to boil, reduce heat to medium-low and keep cooking stirring constantly until thickened. Let cool to room temperature.
- In the meantime, cook bacon in a large no-stick skillet over medium heat until crisp. Drain on paper towels and chop bacons into small pieces.
- When the alfredo mixture has cooled enough to handle, put shrimp and bacons into the saucepan and mix to combine.
- In a shallow bowl, put all-purpose flour. In another shallow bowl, beat eggs. In a shallow plate, mix together panko and parmesan cheese.
- Take about tablespoonsful of alfredo mixture and form into a ball. Coat each ball with all-purpose flour, dip in eggs and coat with panko mixture. (if it is very soft, use a spoon so that the ball doesn’t fall apart) Repeat this until the alfredo mixture is gone.
- Work in several bathes. Heat enough canola oil to fry all balls in a fry pan or work and deep fry until golden brown. Drain on paper towels.
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RECIPE SUBMITTED BY
Hidemi
USA